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Golgappe (8 Pcs) Recipe

Name: NEW AMAYA REAL INDIAN FOODs Golgappe (8 Pcs) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 0.5 cups semolina (fine sooji/rava); 0.5 cups all-purpose flour (maida); 0.25 tsp salt; 1 tsp oil (for dough); 3 tbs water (for kneading); 300 ml oil (for deep frying); 2 pcs potatoes (medium, boiled, peeled); 0.5 cups canned chickpeas (or cooked chickpeas); 0.25 cups onion (small, finely chopped); 1 tsp green chili (finely chopped); 2 tbs fresh coriander (cilantro, chopped); 0.5 tsp roasted cumin powder; 0.5 tsp chat masala; 0.25 tsp red chili powder; 0.5 tsp salt; 1 tsp lemon juice; 0.25 cups fresh mint leaves (packed); 0.25 cups fresh coriander leaves (packed); 1 pcs green chilies; 1 tsp tamarind paste; 0.25 tsp black salt (kala namak); 0.25 tsp roasted cumin powder; 0.25 tsp chaat masala; 0.5 tsp sugar; 2 cups cold water; 1 tsp lemon juice; 0.25 tsp salt; 2 tbs sev or thin crushed papri (optional); 1 tbs extra chopped coriander

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h

Serves1

A hollow, crispy-fried puffed ball (8 pcs) that is filled with potato, chickpeas and spices served along with spicy water.

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Ingredients

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Puri (crispy hollow shells)

1/2 cups semolina (fine sooji/rava)

1/2 cups all-purpose flour (maida)

1/4 tsp Celtic sea salt

1 tsp oil (for dough)

3 tbs water (for kneading)

1 1/4 cup (300 ml) oil (for deep frying)

Filling

2 pcs potatoes (medium, boiled, peeled)

1/2 cups canned chickpeas (or cooked chickpeas)

1/4 cups onion (small, finely chopped)

1 tsp green chili (finely chopped)

2 tbs fresh coriander (cilantro, chopped)

1/2 tsp roasted cumin powder

1/2 tsp chat masala

1/4 tsp red chili powder

1/2 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Spicy Tangy Water (Pani)

1/4 cups fresh mint leaves (packed)

1/4 cups fresh coriander leaves (packed)

1 pcs green chilies

1 tsp tamarind paste

1/4 tsp black salt (kala namak)

1/4 tsp roasted cumin powder

1/4 tsp chaat masala

1/2 tsp sugar

2 cups cold water

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

Assembling & Garnish

2 tbs sev or thin crushed papri (optional)

1 tbs extra chopped coriander

Method

Puri (crispy hollow shells)

Make dough

In a bowl combine semolina, all-purpose flour and salt. Rub in 1 tsp oil until mixture resembles breadcrumbs. Gradually add the 3 tbsp water and knead quickly into a very firm but pliable dough (similar to chapati dough but stiffer). Cover with a damp cloth and rest for 15 minutes.

Roll and cut

Divide dough into 8 equal portions. Roll each portion into a tight small ball. Using a rolling pin, roll each ball very thin (about 1.5–2 mm). Cut small rounds about 2.5–3 inches (6–7.5 cm) in diameter using a cookie cutter or small bowl; keep them covered with a cloth to prevent drying.

Fry puris

Heat oil in a deep pan to medium-high (about 180°C / 350°F). To test, drop a small scrap of dough — it should puff up quickly. Slide in 2–3 puris at a time, pressing gently with a slotted spoon so they puff fully into hollow cups. Fry until golden and crisp on both sides (about 30–45 seconds per side). Remove to paper towels to drain. Let cool completely so they remain crisp.

Filling

Prepare filling

Crush the boiled potatoes lightly (fork or potato masher). In a bowl combine mashed potatoes, chickpeas (lightly mashed or left whole as preferred), chopped onion, green chili, chopped coriander, roasted cumin powder, chat masala, red chili powder, salt and 1 tsp lemon juice. Mix until evenly combined. Taste and adjust seasoning. The filling should be spiced but not too wet so puris remain crisp.

Spicy Tangy Water (Pani)

Blend the paste

In a blender combine mint leaves, coriander leaves, 1 green chili, tamarind paste, roasted cumin powder, black salt, chaat masala, sugar, lemon juice and regular salt. Add a little (2–3 Tbsp) of the cold water and blend into a smooth green paste.

Make the pani

Transfer the paste to a bowl and whisk in the remaining cold water (about 1 3/4 cups) until well combined. Adjust seasoning: add more salt, sugar or lemon to balance spice and tang. Chill the pani for 10–15 minutes to let flavors meld. Keep refrigerated until serving.

Assembling & Serving

Fill and serve

Just before serving, gently crack a small hole on top of each puri with your thumb. Fill each puri with about 1 tablespoon of the potato-chickpea filling. Place puris on a shallow plate or tray. Serve with a bowl of chilled spicy water so each person can spoon or pour the pani into the puri. Sprinkle a little sev and chopped coriander on top if using. Serve immediately — puris should be crisp when filled and dunked.

Portioning

This recipe yields 8 puris. For each puri use approximately 1 tbsp filling and 2–3 tbsp of pani (adjust to taste).