Crispy Gluten-Free Soya Gol Gappa: Healthy Indian Street Food
23 minutes
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About Crispy Gluten-Free Soya Gol Gappa: Healthy Indian Street Food
Craving the vibrant flavors of Indian street food but need a gluten-free option? This recipe for Crispy Gluten-Free Soya Gol Gappa delivers the same satisfying crunch and explosion of taste, but with a healthy twist! We're replacing traditional wheat flour with nutritious soya chunk flour for puris that are both delicious and allergy-friendly.These delightful puris are incredibly easy to make, perfect for a quick snack, appetizer, or even a unique brunch. Whether you're gluten-intolerant or simply seeking a healthier alternative, this recipe is sure to become a new favorite.Get ready to experience the magic of Gol Gappa, reimagined for a modern, healthy lifestyle!
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Recipe Time & More
Prep8 minutes
Cook15 minutes
Total23 minutes
Ingredients
For the Gluten-Free Soya Puris
- 1 cup Soya Flour finely ground, from soya chunks
- 2 tbsp Semolina
- 1 tbsp Vegetable Oil or canola
- 1 tsp Salt or to taste
- 1/2 - 3/4 cup Water add gradually to form a firm dough
- Oil Vegetable Oil for deep frying
For the Filling (Choose your favorite options)
- Potatoes as needed, mashed
- Onion as needed, chopped
- Coriander as needed
- Tamarind Chutney as needed
- Mint-Cilantro Chutney as needed
For the Pani (Water)
- Pani as needed, spicy or sweet pani recipes are widely available online.
Instructions
Prepare the Dough
- Combine soya chunk flour, semolina, oil, and salt in a bowl. Gradually add water, mixing until a firm, non-sticky dough forms. Knead for 5-7 minutes until smooth.
Roll and Fry the Puris
- Divide the dough into small, equal-sized balls. Roll each ball into a thin, round disc (about 2-3 inches in diameter).
- Heat oil in a deep pan or kadai over medium-high heat. Carefully drop the puris into the hot oil, frying in batches to avoid overcrowding.
- Fry until the puris puff up and turn golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Assemble the Gol Gappa
- Once the puris have cooled slightly, gently fill them with your choice of stuffing (mashed potatoes, onions, cilantro). You can add a spoonful of tamarind chutney and mint-cilantro chutney.
- Pour your preferred pani (water) into each puri just before serving. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Gol Gappa
- For extra crispy puris, let the dough rest for at least 30 minutes after kneading.
- Don't overcrowd the pan while frying the puris; fry in batches for even browning and crispiness.
- Adjust the amount of salt and spices in the dough and pani to your liking.
- Experiment with different fillings and chutneys to create your own unique Gol Gappa combinations.
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Recipe Nutrition
Calories: 283kcalFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 16.2gSodium: 1140mg
Dhara Shah
Articles: 22
4 Comments
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Thanks for the inspiration! Looks tasty.
Samolina ( sooji) is NOT gluten free
Wow, this looks fantastic!
What a delicious recipe! Thanks for posting.