Golgappa Chaat Recipe
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Servings: 4
Prep Time: 60 minutes
Cook Time: 40 minutes
Total Time: 100 minutes
Golgappa Chaat is a delightful and popular Indian street food, bursting with flavor and textures. A crispy puri filled with spicy, tangy, and sweet chutneys, along with creamy yogurt, this dish will transport your taste buds to the streets of India! Perfect for any party or get-together, this dish is sure to become a crowd favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Sunflower Oil | For making dough and deep frying |
| Cumin Powder (Jeera) – roasted | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Green Chutney (Coriander & Mint) | 1/2 cup |
| Sweet Chutney (Date & Tamarind) | 1/2 cup |
| Coriander Leaves (Dhania) | 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 |
Instructions
How to Make Golgappa Puri:
-
Prepare the Dough:
- In a large mixing bowl, combine maida (all-purpose flour), sooji (semolina), and a tablespoon of sunflower oil. Mix these ingredients well.
- Gradually add water to the mixture and knead into a firm dough. It should be stiffer than regular dough used for chapati. Press the dough well while kneading to ensure it is smooth.
- Cover the dough with a damp cloth and leave it aside for 15-20 minutes to ferment and rise.
-
Roll and Shape the Puris:
- After the dough has rested, break off a big round piece (about the size of a guava) and roll it into a ball.
- Flatten the dough ball into a thin circle using a rolling pin. Use a small lid or cutter to make round puris.
- Keep the small puris on a plate and cover them with a damp cloth to prevent them from drying out.
- Repeat the process with the remaining dough.
-
Fry the Puri:
- Heat oil in a deep pan on medium-high heat.
- Once the oil is hot, carefully drop the puris, one at a time, into the oil. Press them lightly with a spoon to help them puff up.
- Fry the puris until they are golden-brown and crisp. Turn them occasionally to ensure they are evenly fried.
- Once fried, remove the puris from the oil and place them on a paper towel to absorb any excess oil.
Assembling the Golgappa Chaat:
-
Prepare the Potato Filling:
- Peel and chop the boiled potato into small cubes. Add salt to taste and mix it well. Set aside.
-
Stuff the Golgappas:
- Make a hole in the center of each fried puri using your finger.
- Stuff each golgappa with a few cubes of the salted potato. For added texture and flavor, you can also stuff them with sprouts or boiled kala chana (brown chickpeas), if desired.
-
Prepare the Yogurt:
- In a bowl, whisk curd (yogurt) with a little sugar and salt to taste. The yogurt should be smooth and creamy.
-
Assemble the Chaat:
- Arrange the stuffed golgappas on a serving plate.
- Pour a generous amount of the sweetened yogurt over the golgappas.
- Drizzle both green chutney (coriander and mint) and sweet chutney (date and tamarind) over the top.
- Sprinkle red chilli powder, cumin powder, and boondi over the chaat for extra crunch and flavor.
- Garnish with fresh coriander leaves and mint leaves.
Serving Suggestions
Serve your Golgappa Chaat immediately to enjoy the crispy puris before they become soggy. This dish makes a perfect appetizer or snack for any get-together or party. Pair it with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita, and Chironji and Makhane Ki Kheer for a delightful and filling meal.
Tips and Variations:
- Puris: If you find it difficult to make homemade puris, you can use store-bought puris to save time, though fresh homemade puris add a unique flavor.
- Chutneys: Adjust the amount of green chutney and tamarind chutney based on your preferred level of spiciness and sweetness.
- Sprouts & Chickpeas: Adding sprouts and kala chana is optional, but it enhances the nutritional value and makes the chaat more filling.
Enjoy your Golgappa Chaat with friends and family, and relish the burst of flavors with every bite!
