Gol Gappa Chaat
About Gol Gappa Chaat
Enjoy the irresistible taste of Gol Gappa Chaat! A tangy, spicy, and crunchy street food favorite, filled with flavorful chutneys and potatoes. Try this easy recipe now!
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Recipe Time & More
Ingredients
- 1 cup Suji semolina
- ½ cup Refined flour all purpose flour
- 2 tbsp Oil for making dough
- Oil deep fry
- 2 tbsp Boondi
- 2 cup Yogurt
- 1 tsp Sugar or as per taste
- 1-2 tsp Salt or as per taste
- ½ tsp Roasted Cumin Powder
- ½ tsp red chili powder
- 1-2 tbsp Mint Chutney or as per taste
- 1-2 tbsp Sweet Tamarind Chutney or as per taste
- 1 tbsp Coriander leaves or fresh mint, chopped
- 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.Â
- 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.Â
- 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.Â
- 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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Recipe Nutrition
Calories: 896kcal | Carbohydrates: 141g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 1434mg | Potassium: 1479mg | Fiber: 10g | Sugar: 19g | Vitamin A: 620IU | Vitamin C: 39mg | Calcium: 354mg | Iron: 8mg
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Aarti Sharma
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 🙂