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Golgappa / Gol Gappe / Pani Puri

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 mouthwatering Indian street food that's widely popular all over India.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: Indian
Servings: 20 golgappas
Author: Nisha Kapur

Equipment

Ingredients

for boiled Kale Chane / Black Chickpeas

for pani / mint-cilantro spiced water

  • 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

for Lychee pani / lychee cilantro-mint water

  • 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

for aloo-chana mixture / potato-black chickpeas

  • 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

to assemble

  • 20 golgappas
  • fill with aloo-chana spiced mixture
  • add 1 tsp tamarind chutney per golgappa
  • add spiced pani or lychee pani if you wish

Instructions

Instant Pot Kale Chane

  • 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 above in Recipe Card)

  • In a NutriBullet, combine fresh mint, fresh cilantro, ginger, green chilies, jaggery, cumin seeds, chat masala, and tamarind.
  • Add water to the spice mix.
  • Blend well until all the ingredients are well combined. Follow the same instructions for Lychee Pani if you wish to make this.

Make the Potato / Black Chickpeas Mixture

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

Assemble Golgappa / Gol Gappe / Pani Puri

  • Take a readymade golgappa.
  • Fill it with the potato black chickpeas mixture.
  • Add a teaspoon of tamaring chutney.
  • Fill the golgappa with pani. You can also use Lychee pani instead.
  • Garnish with cilantro or pomegrantae seeds if you wish.

Nutrition

Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 192mg | Potassium: 176mg | Fiber: 3g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg