Golgappa Chaat Recipe
Description:
Golgappa Chaat, one of the most beloved and popular street snacks in India, is a burst of flavor and textures that leave you craving for more. This tangy, spicy, and crunchy treat can easily steal the spotlight at any gathering. Whether you’re hosting a festive celebration, a kitty party, or simply a casual get-together, this snack is a sure-fire crowd-pleaser. You can prepare the ingredients in advance, and all it takes is a bit of assembling at the time of serving, making it perfect for large quantities. The homemade golgappas are delightfully crispy and delicious, with the option to adjust the spice levels according to your taste. So, let’s dive into this tantalizing chaat recipe that’s both simple and fun to make!
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Oil | For making dough and deep frying |
| Cumin Powder (Jeera) | 1/2 teaspoon (roasted) |
| Red Chilli Powder | 1/2 teaspoon |
| Green Chutney (Coriander & Mint) | 1/2 cup (to taste) |
| Sweet Chutney (Date & Tamarind) | 1/2 cup (to taste) |
| Coriander (Dhania) Leaves | 1 sprig (chopped) |
| Mint Leaves (Pudina) | 1 sprig (chopped) |
| Potato (Aloo) | 1 (boiled and peeled) |
| Kala Chana (Brown Chickpeas) | 1/2 cup (sprouted and boiled, optional) |
| Boondi | 2 tablespoons |
| Curd (Dahi/Yogurt) | 2 cups |
| Sugar | To taste |
Preparation Time: 60 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6
Instructions:
Step 1: Preparing the Golgappas
The first step in making this delightful dish is preparing the golgappas. Golgappas, also known as pani puri or puchkas, are crispy, hollow balls that are typically stuffed with flavorful fillings.
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Making the Dough:
- In a large bowl, combine 1 cup of Sooji (Semolina/Rava) and 1/2 cup of All Purpose Flour (Maida).
- Gradually add water to the mixture and knead it into a smooth, firm dough.
- Let the dough rest for about 10-15 minutes to ensure it becomes pliable.
-
Shaping the Golgappas:
- Divide the dough into small portions and roll them into small balls.
- Use your fingers to flatten each ball into a thin disc, making sure the edges are smooth and even.
- If the dough sticks, lightly dust the surface with some semolina or flour.
-
Frying the Golgappas:
- Heat enough oil in a deep frying pan or kadhai to submerge the discs.
- Once the oil is hot, gently drop the dough discs into the oil and fry them on medium heat. Make sure they puff up and turn golden brown and crispy.
- Remove the fried golgappas from the oil and place them on paper towels to drain any excess oil. Set aside.
Step 2: Preparing the Filling
Now that your golgappas are ready, it’s time to prepare the flavorful fillings that will make your chaat truly irresistible.
-
Boiled Potato Filling:
- Peel and chop the boiled potato into small cubes.
- Season with a pinch of salt and red chili powder for an added burst of flavor.
-
Kala Chana (Brown Chickpeas) Filling (Optional):
- If using, soak 1/2 cup of kala chana (brown chickpeas) overnight. Drain and cook them until soft, either in a pressure cooker or by boiling them on the stovetop.
- Once cooked, season with cumin powder and salt to taste.
-
Curd Mixture:
- In a large bowl, whisk together 2 cups of curd (dahi) until smooth.
- Add sugar to the curd and mix it well to balance out the tanginess.
Step 3: Assembling the Golgappa Chaat
Now, for the fun part! Assembling the golgappa chaat.
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Poking Holes in the Golgappas:
- Gently poke a hole in the center of each golgappa using your thumb or a spoon. Be careful not to break the golgappa while doing this.
-
Stuffing the Golgappas:
- Stuff each golgappa with a small spoonful of the seasoned potato filling.
- Add a few sprouted kala chana (optional) into each golgappa for extra texture and flavor.
-
Adding the Chutneys:
- Drizzle a generous amount of green chutney (coriander and mint chutney) and sweet chutney (date and tamarind chutney) into the golgappa to add the perfect balance of spicy, tangy, and sweet flavors.
-
Garnishing the Golgappas:
- Pour a little curd mixture into each golgappa, ensuring it soaks up all the flavors.
- Garnish with freshly chopped coriander and mint leaves for a refreshing touch.
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Adding the Final Touches:
- Top off each golgappa with a sprinkle of boondi for crunch.
- Serve immediately, so the golgappas remain crispy and crunchy.
Tips and Variations:
- Spicy Level: Adjust the amount of red chili powder in the filling or chutneys to suit your spice tolerance. For a milder version, reduce the chili powder and add a pinch of sugar to balance the flavors.
- Chutneys: If you donβt have store-bought chutneys, you can easily make your own green chutney by blending fresh coriander, mint, green chilies, ginger, and lemon juice. Similarly, the sweet chutney can be made by cooking dates and tamarind with a bit of sugar and water until thickened.
- Golgappa Variations: You can add sprouted moong beans, paneer, or even cooked chickpeas as a variation in your stuffing. Itβs all about customizing it to your taste!
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220-250 kcal |
| Protein | 5-6 g |
| Carbohydrates | 40-45 g |
| Fiber | 6-7 g |
| Fat | 7-10 g |
| Sugars | 10-12 g |
| Sodium | 200-300 mg |
Conclusion:
Golgappa Chaat is a perfect fusion of flavors and textures that will surely elevate any occasion. Whether you’re indulging in this tangy and spicy snack during the festive season, or simply treating your guests to a flavorful snack, this recipe is sure to impress. With a crispy shell and a variety of tasty fillings, each bite delivers a unique explosion of flavors that will make you crave more. Enjoy this North Indian delicacy and have fun with the customization options β it’s the ideal snack for sharing and creating memories with friends and family!
