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Gol Gappy



The very famous gol gappy are the favourite snack of us south asians. It is also called 'Pani Puri' in India. It has many versions of it; the variety consists in the different fillings. But the crispy balls remain the same in all the recipes.

Here I'll be sharing my own recipe, which surely works and it definitely is delisious.💚



       ·    Semolina(Suji)
       ·     Flour
       ·     BakingPowder
       ·     Salt
         1 cup
         1 cup
         1 pinch


               ·    Boiled Chickpeas
               ·    Onion
               ·   Tomato
               ·  Green Chillies
               ·   Lentills
               ·    Spices


              ·    Tamarind
              ·     Water
              ·      Mint
              ·     Black salt
              ·     Cumin Powder
              ·     Red Chilli powder


Checking out the ingredients list, you must have figured out that the process is a bit lengthy. But hey, don’t panic! It is for sure laborious, but not hard at all. We’ll divide the process in four steps. Let’s get started:

Step 1: Making the Gol Gappa (crispy ball)

The main thing in this recipe is the Gol gappa/Puri, crispy balls as we’ve translated them. If you succeed making these balls, you’ve done more than half of all.

You have to mix all the dry ingredients: semolina + flour + baking powder + salt. Then knead the dough with warm water. The dough must be soft, not thick at all. After you have the dough ready, leave it to rest for 15 minutes covered with wet towel.

*Meanwhile, proceed to the second and third step ;)*

After leaving the dough rest for around half an hour, roll it to get a flat base as large as possible. It must be 2-3 mm thick. Cut into small round shapes with a biscuit cutter. Fry them one by one in hot oil. Note that the oil should be on medium-high fire. Too much hot oil will burn the Gol Gappa and won’t let it rise.

Step 2: The Filling

The filling can be as different as you like, it’s kinda like a mix chickpea salad. You must’ve noticed before that I haven’t indicated the quantity of the filling’s ingredients; it is because it can all vary depending on what you have. It doesn’t necessarily have to be too accurate. Keep tasting, and keep making changes according to your taste! Here I’ll be sharing what I like the most.

Take same amount of boiled chickpeas and lentils (boiled too, of course). Add to them finely chopped onion, tomato and green chillis. For seasoning add, salt, lemon juice, chaat masala.

Taste the mixture, here’s the time where you can lay with your own taste. You like it too spicy? Add more. You want more onion? Add it. You want NO onion? Don’t put in it. As said before, go with what you like.

Step 3: The Paani

Paani is the “juice” that go along with the Gol Gappys. It is citric and a little spicy. You can skip it if you want to.

All it requires is a cup of tamarind (boneless), half teaspoon of white salt, half teaspoon of black salt, 1/4 teaspoon of cumin powder and ¼ teaspoon of red chili powder. Add 4 cup of water to it and cook it for 10 minutes while stiring.

After taking off from flame, add some leaves of mint and let it cool in the fridge, you can use lemon juice or more tamarind if you like it more acidic.

Final Step

Now comes the fun part. Time to break the top of the balls making a hole aaaaaaaaaaaand fill them.

*Extra Tip* Add yougurt and sweet chatni to add flavour.


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