Name: Golgappa / Gol Gappe / Pani Puri
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 2 cups uncooked kale chane/black chickpeas (soaked in 5 cups water); 1 cup water (to pressure cook in an Instant Pot); 1 cup mint; 1 cup cilantro; 1 inch ginger; 2-3 green chilies; 1 tbsp jaggery; 1 tsp cumin seeds; 2 tsp chat masala; 4 cups water; 1 tbsp tamarind; salt to taste; 3/4 cup lychee juice (I used Maaza); 1/4 cup water; 2 green chilies; 1 1/2 tsp chat masala; 1/2 inch ginger; 1/4 cup mint; 1/4 cup cilantro; 1 tsp tamarind; salt (if need be); 1 cup cooked kale chane; 1 1/4 cup boiled potatoes (mashed); 1/4 tsp chili powder; 1 tsp kala jeera (roasted cumin); 1 tsp amchoor (mango powder); Salt to taste; 1/2 cup red onions (chopped); 20 golgappas; fill with aloo-chana spiced mixture

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Golgappa is a puff-pastry ball that’s filled with mashed potatoes and chickpeas along with spicy mint/cilantro water, and sweet chutney. It is that’s widely popular all over India.

Moving to Southern California

It’s been two years since I moved to California. Can you believe it?

I still remember when I got on that one-way flight on June 4, 2018, from NJ to CA, it was so painful. I dreaded every minute of that five and a half hour flight. My husband sat beside me trying to make me smile as tears streamed down my face for hours. I didn’t think I would ever like living in California. I only focused on the negatives, and I constantly missed my family, friends, and New York City. The transition was extremely hard for me.

The transplants that I met in SoCal told me it would take me a few years to adjust to life here, but I didn’t actually believe them. I thought I was different and there was no way I was going to embrace California.

So what changed?

When I first moved to California, I didn’t just have to adjust to Cali life, I also had to adjust to married life. As you know, most relationships require an adjustment period. The more time my husband and I spent together, the more we learned about each other’s habits, our likes, and dislikes. Additionally, due to work flexibility, I was able to make frequent trips back home which made the transition easier on me. My husband was also very supportive of my trips back home which helped.

It’s safe to say that I do finally like it here in SoCal. I’m starting to appreciate California for what it has to offer… perfect weather, beautiful beaches, stunning views, delicious produce, and friendly people. I’ve also made an effort to surround myself with a few genuine friends who have helped me along the way.

Life during COVID

By now you must be wondering, I must be going crazy in California during COVID, and not being able to fly home during this time. The truth is, some days are hard, but when I feel down, I facetime with my family and friends often (thank God for technology). Knowing that I’m not alone and there are millions of others in a similar situation helps me look on the bright side of things. I also know this period is temporary and things will eventually get back to normal.

If I can do it, so can you!

New Jersey will always be my first home, but I’m happy that I’ve finally embraced California as my new home. I didn’t think I’d be able to because I’m someone who is very resistant to change, but I did it in less than two years and I’m so proud of myself. Now when people ask me how I adjusted to life in SoCal, I respond, “if I can do it, so can you!”

And now onto Golgappa, Gol Gappe, Pani Puri. Whatever you call this dish, this appetizer snack is amazing! The spicy pani combined with the sweet tamarind chutney, and savory potato chickpeas mix are to die for. Initially, I tried making Lychee Golgappa, however I believe the original recipe tastes better. Many of you requested both versions on Instagram DM, and so I’m giving you the recipe for both versions below. Enjoy!

Golgappa / Gol Gappe / Pani Puri is:

Mouthwatering
Spicy & Sweet
Crunchy
Addictive
Satisfying
Vegan

How to make Golgappa recipe step by step?

Instant Pot Kale Chane

1. Soak 2 cups kala chana (black chickpeas) overnight in about 5-6 cups of water. The next day, drain and rinse the kala chana well.
In an Instant Pot – add the soaked kala chana along with 1 cup water. Cook on High Pressure for 30 minutes and allow for a complete Natural Release. You will have additional black chickpeas leftover.

Prepare the Pani for Golgappa (for Lychee Pani Mix – see below in Recipe Card)

1. In a NutriBullet, combine fresh mint, fresh cilantro, ginger, green chilies, jaggery, cumin seeds, chat masala, and tamarind.
2. Add water to the spice mix.
3. Blend well until all the ingredients are well combined.

Make the Potato / Black Chickpeas Mixture

1. Combine boiled potatoes, red chili powder, kala jeera (roasted cumin or regular cumin), amchoor (mango powder), and salt to taste. Mix well.
2. Add kale chane (black chickpeas).
3. Add red onions. Mix well.

Assemble Golgappa / Gol Gappe / Pani Puri

1. Take a readymade golgappa.
Fill it with the potato black chickpeas mixture.
Add a teaspoon of tamarind chutney.
Fill the golgappa with pani.
Garnish with cilantro or pomegranate seeds if you wish.

Enjoy!

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