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Punjab · Snack

Gol Gappa

Traditional 33. Gol Gappa recipe

🧺 Ingredients

• 1.5 cups water
• ¼ cup tamarind paste
• ⅓ cup fresh mint leaves
• 1.5 tsp cumin seeds
• 1 tsp fennel seeds
• 1 black cardamom (seeds only)
• ½ tsp black pepper
• 1 tsp amchur (dry mango powder)
• 1 tsp chaat masala
• 1 pinch asafoetida (hing)
• Black salt to taste
• 1 cup all-purpose flour
• ¼ tsp salt
• ½ tsp ajwain (carom seeds)
• 1 tbsp oil
• ¼ cup water (approximately)
• Oil for deep frying
• ⅓ cup white chickpeas
• ⅓ cup black chickpeas
• 2.5 cups water (for cooking chickpeas)
• 2-3 medium potatoes
• ½ tsp salt (for potatoes)
• ½ tsp Kashmiri chili powder
• ½ tsp chaat masala (for filling)
• ¼ tsp black salt
• Tamarind chutney
• Green chutney (optional)
• Sev
• Boondi (optional)

👩‍🍳 How to make Gol Gappa

1. Prepare puri dough (10 mins): Mix flour, salt, ajwain. Add oil, rub breadcrumb texture. Add water gradually, knead stiff, smooth dough. Rest 30 mins covered.
2. Make puri shells (20 mins): Divide dough into 30 small balls (½ inch diameter). Roll each into very thin 2-inch disc (thin as possible). Heat oil to 375°F (190°C). Fry each puri 1-2 mins until puffed, light golden—puri should be hollow. Transfer to paper towels. Cool (becomes crispy as it cools).
3. Mix filling (5 mins): Combine cooked chickpeas, potato cubes, Kashmiri chili powder, chaat masala (for filling), black salt in bowl.

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