Golgappa Chaat Recipe
A vegetarian North Indian Recipes recipe with sooji (semolina/ rava), all purpose flour (maida), sunflower oil - for making dough and deep frying. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
26 steps- 1
Let us begin making the Gol Gappa Chaat Recipe by looking at how to make the Gol Gappas : Instruction for Gol GappaTake Maida, suji and oil in any utensil and mix these contents properly
sunflower oil - for making dough and deep frying - 2
With the help of water, knead a dough for hard Puri (press dough well while kneading)
sunflower oil - for making dough and deep frying - 3
Cover the dough and leave it aside for 15-20 mins to ferment and rise
sunflower oil - for making dough and deep frying - 4
Break a big round (guava sized) piece off the dough, roll this round piece into a circle
sunflower oil - for making dough and deep frying - 5
With the help of a small lid, cut as many round puris possible, take the small circles and keep them on a plate
- 6
Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough
sunflower oil - for making dough and deep frying - 7
Now take one puri at a time and roll it a little making it thinner
sunflower oil - for making dough and deep frying - 8
You can roll them length-wise to make long puri or circular to make round puris
- 9
Heat the oil on medium-high heat
- 10
Start frying the puris, starting first with the puri you first rolled
sunflower oil - for making dough and deep frying - 11
Put one puri in the oil and press lightly
- 12
When it puffs turn over and put another puri in the oil
- 13
Keep adding 6-8 puris at a time
- 14
Fry the puris until they are golden-brown all around by turning a few times
- 15
You may adjust the heat as needed while frying
sunflower oil - for making dough and deep frying - 16
Take the puris out and place over a paper towel, so the excess oil is absorbed
- 17
Instruction for assembling chaatPeel the boiled potato and cut into small cubes
potato (aloo) - boiled and peeled(1)kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup) - 18
Add some salt into it and mix it well
- 19
With the help of a finger make a hole in the each gol gappa and stuff the potato cubes
potato (aloo) - boiled and peeled(1) - 20
You can also stuff sprouts and boiled kala chana in the gol gappas
potato (aloo) - boiled and peeled(1)kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup) - 21
Whisk the yoghurt well with sugar and salt as to taste
green chutney (coriander & mint) - to taste(1/2 cup)sweet chutney (date & tamarind) - to taste(1/2 cup)sugar - to taste - 22
Place gol gappas on a plate and cover with yoghurt
- 23
Drizzle mint chutney and tamarind chutney
green chutney (coriander & mint) - to taste(1/2 cup)sweet chutney (date & tamarind) - to taste(1/2 cup)sprig mint leaves (pudina) - chopped(1) - 24
Sprinkle red chilli powder, boondi, cumin powder
cumin powder (jeera) - roasted(1/2 teaspoon)red chilli powder(1/2 teaspoon)tablespoons boondi(2) - 25
Garnish with coriander/mint leaves, red chilli powder and chaat masala and your Gol Gappa Chaat is ready to be served and devoured immediately
cumin powder (jeera) - roasted(1/2 teaspoon)red chilli powder(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(1)sprig mint leaves (pudina) - chopped(1) - 26
Serve the Golgappa Chaat Recipe as a great Appetizer idea for any get-together Party along with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita and Chironji And Makhane Ki Kheer
kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup)
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Golgappa Chaat Recipe
A vegetarian North Indian Recipes recipe with sooji (semolina/ rava), all purpose flour (maida), sunflower oil - for making dough and deep frying. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
26 steps- 1
Let us begin making the Gol Gappa Chaat Recipe by looking at how to make the Gol Gappas : Instruction for Gol GappaTake Maida, suji and oil in any utensil and mix these contents properly
sunflower oil - for making dough and deep frying - 2
With the help of water, knead a dough for hard Puri (press dough well while kneading)
sunflower oil - for making dough and deep frying - 3
Cover the dough and leave it aside for 15-20 mins to ferment and rise
sunflower oil - for making dough and deep frying - 4
Break a big round (guava sized) piece off the dough, roll this round piece into a circle
sunflower oil - for making dough and deep frying - 5
With the help of a small lid, cut as many round puris possible, take the small circles and keep them on a plate
- 6
Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough
sunflower oil - for making dough and deep frying - 7
Now take one puri at a time and roll it a little making it thinner
sunflower oil - for making dough and deep frying - 8
You can roll them length-wise to make long puri or circular to make round puris
- 9
Heat the oil on medium-high heat
- 10
Start frying the puris, starting first with the puri you first rolled
sunflower oil - for making dough and deep frying - 11
Put one puri in the oil and press lightly
- 12
When it puffs turn over and put another puri in the oil
- 13
Keep adding 6-8 puris at a time
- 14
Fry the puris until they are golden-brown all around by turning a few times
- 15
You may adjust the heat as needed while frying
sunflower oil - for making dough and deep frying - 16
Take the puris out and place over a paper towel, so the excess oil is absorbed
- 17
Instruction for assembling chaatPeel the boiled potato and cut into small cubes
potato (aloo) - boiled and peeled(1)kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup) - 18
Add some salt into it and mix it well
- 19
With the help of a finger make a hole in the each gol gappa and stuff the potato cubes
potato (aloo) - boiled and peeled(1) - 20
You can also stuff sprouts and boiled kala chana in the gol gappas
potato (aloo) - boiled and peeled(1)kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup) - 21
Whisk the yoghurt well with sugar and salt as to taste
green chutney (coriander & mint) - to taste(1/2 cup)sweet chutney (date & tamarind) - to taste(1/2 cup)sugar - to taste - 22
Place gol gappas on a plate and cover with yoghurt
- 23
Drizzle mint chutney and tamarind chutney
green chutney (coriander & mint) - to taste(1/2 cup)sweet chutney (date & tamarind) - to taste(1/2 cup)sprig mint leaves (pudina) - chopped(1) - 24
Sprinkle red chilli powder, boondi, cumin powder
cumin powder (jeera) - roasted(1/2 teaspoon)red chilli powder(1/2 teaspoon)tablespoons boondi(2) - 25
Garnish with coriander/mint leaves, red chilli powder and chaat masala and your Gol Gappa Chaat is ready to be served and devoured immediately
cumin powder (jeera) - roasted(1/2 teaspoon)red chilli powder(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(1)sprig mint leaves (pudina) - chopped(1) - 26
Serve the Golgappa Chaat Recipe as a great Appetizer idea for any get-together Party along with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita and Chironji And Makhane Ki Kheer
kala chana (brown chickpeas) - sprouted and boiled (optional)(1/2 cup)
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