Ingredients:
- 1 cup of semolina (sooji)
- 1/4 cup of all-purpose flour (maida)
- Salt to taste
- Water
- Oil for frying
For the filling:
- 2 cups of boiled and mashed potatoes
- 1 cup of boiled chickpeas
- 1/2 cup of chopped onions
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped coriander leaves
- Chaat masala (optional)
For the pani (water) mixture:
- 1 cup of mint leaves
- 1 cup of coriander leaves
- 2-3 green chillies
- 1 teaspoon of cumin powder
- 1 teaspoon of chaat masala
- 1 teaspoon of black salt
- Salt to taste
- 1/4 cup of tamarind pulp
- 4 cups of water
Instructions:
To make the gol gappe shells, mix together the semolina, all-purpose flour, and salt in a bowl. Add enough water to make a smooth dough. Cover it and let it rest for 10-15 minutes.
Divide the dough into small balls and roll them out into small puris (round flatbreads). Heat the oil in a deep pan and fry the puris until they are crisp and golden brown. Keep them aside.
To make the filling, mix together the boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped coriander leaves, and chaat masala (if using). Mix everything well.
To make the pani (water) mixture, blend together the mint leaves, coriander leaves, green chillies, cumin powder, chaat masala, black salt, salt, and tamarind pulp in a blender. Add 4 cups of water and mix well.
To assemble the gol gappe, take one gol gappa shell and make a small hole in the center of the puri. Fill the puri with the potato and chickpea filling and then add the pani mixture to it. Enjoy it immediately.
That's it! Your gol gappe are ready to be served. Enjoy the burst of flavors in your mouth with each bite.
Pro Tips :
Use fresh ingredients: For the best tasting gol gappas, use fresh ingredients. Make sure the flour is fresh and sifted, and the water is cold and clean.
Rest the dough: After making the dough, let it rest for at least 30 minutes. This will help the gluten relax and make the dough easier to work with.
Roll the dough thin: Roll the dough as thin as possible without tearing it. Thin dough makes for crispier and lighter gol gappas.
Fry at the right temperature: Heat the oil in a deep pan over medium-high heat. The oil should be hot but not smoking. If the oil is too hot, the gol gappas will burn quickly on the outside and remain raw on the inside. If the oil is too cool, the gol gappas will absorb too much oil and become soggy.
Drain the gol gappas: Once the gol gappas are fried, remove them from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil.
Prepare the filling: The filling for gol gappas is usually made with boiled potatoes, chickpeas, onions, and spices. Make sure the filling is well-seasoned and not too dry or too wet.
Assemble the gol gappas just before serving: Do not assemble the gol gappas too far in advance, as they will become soggy. Assemble them just before serving, by filling them with the potato and chickpea filling and dipping them in the tamarind chutney or mint-coriander chutney.