Gol Gappa Chaat

Gol Gappa Chaat - Plattershare - Recipes, food stories and food lovers
4.80 from 9 votes
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Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Served As: Snacks
Recipe Cuisine Type: Chaat, Indian, Street Food
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • Suji semolina 1 cup
  • Refined flour all purpose flour ½ cup
  • 2 tbsp Oil for making dough
  • to Oil deep fry
  • 2 tbsp Boondi
  • 2 cup Yogurt
  • to Sugar taste
  • 1-2 tsp Salt or as per taste
  • tsp Roasted Cumin Powder ½
  • tsp red chili powder ½
  • to Mint Chutney taste
  • to Sweet Tamarind Chutney taste
  • leaves Coriander chopped 1 tbsp, or mint fresh mint
  • 1 large Potato boiled
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Instructions
 

  • For Gol Gappa : Take Maida, Suji and oil in any utensil and mix these contents properly. With the help of water knead a dough for hard Puri (press dough well while kneading).
  • Cover the dough and leave it aside for 15-20 mins to ferment. 
  • Break a big round (guava sized) piece off the dough, roll this round piece into a circle. With the help of a cover cut as many round puri possible, take the small circles and keep them on a plate.
  • Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough. Now take one puri at a time and roll it a little making it more thin.
  • You can roll them length wise to make long puri or circular to make round puri. 
  • Heat the oil on medium high heat. Start frying the puris, starting first with the puri you first rolled.
  • Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding 6-8 puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  • Take the puris out and place over paper towel, so the excess oil is absorbed.
  • For Chaat : Peel the boiled potato and cut into small cubes. Add some salt into it and mix it well. With the help of a finger make a hole in the each gol gappa and stuff the potato cubes
  • Whisk the yogurt well with sugar and salt as to taste.
  • Place gol gappas on a plate and cover with yogurt.
  • Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, boondi, cumin powder. 
  • Garnish with coriander/mint leaves, red chilli powder and chat masala.
  • Tip : You can also stuff sprouts and boiled kala chana in the gol gappas.
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4.80 from 9 votes
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Aarti Sharma
Aarti Sharma

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