Crispy Gol Gappa Chaat Recipe: The Ultimate Street Food Delight
1 hour 10 minutes
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About Crispy Gol Gappa Chaat Recipe: The Ultimate Street Food Delight
Experience the explosion of flavors in this authentic Gol Gappa Chaat recipe! This popular Indian street food is surprisingly easy to make at home, delivering a perfect balance of crispy puris, tangy chutneys, and spicy potatoes.Learn how to create perfectly puffed puris and assemble this irresistible chaat with our step-by-step guide. Get ready for a taste of India!This recipe is perfect for parties, gatherings, or a fun weeknight dinner. Impress your friends and family with this delicious and authentic street food experience.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
For the Gol Gappa (Puris)
- 1 cup Semolina rava
- 1/2 cup All-purpose flour maida
- 2 tbsp Vegetable oil for the dough
- 1/2 cup Water or as needed, to make a firm dough
- Oil Vegetable oil for deep frying
For the Chaat Filling
- 1 large Potato boiled and cubed
- 1/2 tsp Salt for potatoes
- 2 cup Yogurt plain
- 1 tsp Sugar or to taste
- 1/2 tsp Salt for yogurt mixture
- 2 tbsp Boondi crispy chickpea flour drops
- 1-2 tbsp Mint chutney
- 1-2 tbsp Tamarind chutney sweet
- 1 tbsp Coriander chopped, or mint
- 1/2 tsp Cumin powder roasted
- 1/2 tsp Chili powder or to taste, red
- 1/2 tsp Chaat masala optional
Instructions
Making the Gol Gappa (Puris)
- Combine semolina, all-purpose flour, and 2 tablespoons of oil in a bowl. Gradually add water, mixing until a firm, smooth dough forms. Knead well for 5-7 minutes. Cover and let it rest for at least 15-20 minutes.
- Roll small portions of the dough into thin circles (about 2-3 inches in diameter). You can use a rolling pin or a small, flat, round object.
- Heat oil in a deep pan or kadai over medium-high heat. Carefully fry the puris one or two at a time, pressing gently with a slotted spoon to puff them up. Fry until golden brown and crispy.
- Remove the puris and drain on paper towels to absorb excess oil.
Assembling the Chaat
- Boil and cube the potatoes. Season with salt.
- Make a small hole at the bottom of each puri using your finger. Fill the puris with the cubed potatoes.
- In a bowl, whisk together the yogurt, sugar, and salt to taste.
- Arrange the filled puris on a serving platter. Top with a generous dollop of yogurt mixture.
- Drizzle with mint and tamarind chutney. Sprinkle boondi, roasted cumin powder, red chili powder, and chaat masala (if using).
- Garnish with fresh cilantro or mint leaves. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Gol Gappa Chaat
- For extra crispy puris, add a pinch of baking soda to the dough.
- Adjust the spice level of the chutneys and chili powder to your preference.
- If you don't have boondi, you can substitute with fried sev (crispy chickpea flour noodles).
- Prepare the chutneys ahead of time to save time when assembling the chaat. Store in airtight containers in the refrigerator.
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Recipe Nutrition
Calories: 896kcalCarbohydrates: 141gProtein: 28gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 32mgSodium: 1434mgPotassium: 1479mgFiber: 10gSugar: 19gVitamin A: 620IUVitamin C: 39mgCalcium: 354mgIron: 8mg
Aarti Sharma
Articles: 81
4 Comments
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Such a delicious dish! Thank you.
This looks divine! Can’t wait to make it.
This looks delightful! Thanks for the recipe.
Its 11 o\’clock at night and I just saw your recipe …feels like eating it now. Sometimes it\’s so hard to work for a food website 🙂