Home Recipes Articles Contact Us

Gol Gappa Chaat

4.80 from 9 votes

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Served AsSnacks
Servings 2


  • Suji Semolina 1 cup
  • Maida All purpose flour ½ cup
  • Oil 2 tbsp for making dough
  • Oil to deep fry
  • Boondi 2 tbsp
  • Yogurt 2 Cups
  • Sugar to taste
  • Salt
  • Roasted Cumin Powder ½ tsp
  • Red Chilli Powder ½ tsp
  • Mint chutney to taste
  • Sweet tamarind chutney to taste
  • Fresh coriander/mint leaves chopped 1 tbsp
  • Potato 1 Large Boiled


  • 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.

Please appreciate the author by voting!

4.80 from 9 votes

Aarti Sharma
Aarti Sharma

Featured Recipes

Featured Articles

No comments yet

Leave a Reply