Gluten-Free Soya Gol-Gappa – Street Food Of India

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Gluten-Free Soya Gol-Gappa - Street Food Of India - Plattershare - Recipes, food stories and food lovers

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4 from 4 votes
IndianStreet Food

About Gluten-Free Soya Gol-Gappa - Street Food Of India

Experience the beloved Indian street food classic with a healthy twist in this Gluten-Free Soya Gol-Gappa recipe. My innovative take swaps traditional wheat flour for nutrient-rich soya chunk flour, making the puris completely gluten-free without sacrificing any of the crunch or flavor.
Delightfully crispy and irresistibly tasty, these gluten-free puris are a must-try for anyone craving pani puri with a wholesome touch. Whether you're gluten-intolerant or simply looking to experiment, this recipe brings a unique, yummy spin to a cherished brunch or snack-time favorite!
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Recipe Time & More

Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Served AsBrunchSnacks
Recipe TasteSaltySpicy
Calories 283 kcal
Servings 2

Ingredients
 

  • 1 tbsp Oil
  • 1 tsp Salt (or as per taste)
  • 2 tbsp Semolina
  • 1/4 cup Water (of make tight daugh)
  • Oil (fry)

Other Ingredients

  • Stuffing (or pani, or sweet, or pani, or serve pani puri and regular spicy and sweet pani serve with)
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Instructions
 

  • In a medium sized mixing bowl, add all the ingredients except water.
  • Now gradually add water and knead it well to make a very tight dough.
  • Divide the dough into small equal portions and roll it out in desired shapes.
  • Deep fry them until they become light brown and crispy and remove it on tissue paper.
  • So your soya golgappa is ready, serve it with stuffing and tikha, mitha pani and enjoy it in snacks or appetizer!

Recipe Notes

Additional Tips

  • To ensure maximum puffiness and crunch, roll the puris as thinly as possible and let them rest for 10-15 minutes before frying—this helps them dry out slightly, which aids in crisping.
  • If you prefer a protein-packed filling, mix some finely chopped boiled soya chunks with boiled potatoes, chaat masala, and fresh coriander for a hearty stuffing.
  • Store leftover puris in an airtight container lined with a paper towel to absorb excess moisture; this keeps them crisp for up to 2 days.
  • For a colorful and refreshing twist, add finely chopped cucumber, pomegranate seeds, or sprouted moong beans to the stuffing just before serving.
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Explore Recipes by Tags gluten free recipessoya recipesstreet food recipes

Please appreciate the author by voting!

4 from 4 votes

Recipe Nutrition

Calories: 283kcal | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8.1g | Monounsaturated Fat: 16.2g | Sodium: 1140mg

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Dhara Shah
Dhara Shah
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4 from 4 votes

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