Golgappa (Pani Puri with Spiced Water and Stuffing)
ਗੋਲਗੱਪਾ
Golgappa, also called pani puri or puchka in different regions, is the most viral Indian street-food bite: crisp hollow puris cracked open and filled with spiced potato-chickpea stuffing, then dipped in tangy mint-coriander-imli water. In Punjab and Delhi, spicy-jeera-heavy pani with boondi and kala namak is the classic profile.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 25 min · Cook 10 min
Ingredients
Method
Blend mint, coriander, green chilli, tamarind, ginger, cumin, kala namak, and a little water into a fine paste. Dilute with chilled water, strain if needed, and adjust salt/tang/spice. Refrigerate until icy-cold.
About 12 min
Tip: Cold pani is essential. Keep a few ice cubes in the serving pot for authentic street-cart feel.
Mix mashed potato, chickpeas, salt, chaat masala, and chilli powder into a loose stuffing. Keep boondi ready separately for topping in the pani.
About 8 min
Tip: Do not make stuffing too wet; soggy filling weakens the puri before serving.
Crack each puri at the top, fill with potato-chickpea mix, dip/fill with spiced pani, and serve instantly. Assemble live in front of guests for best texture.
About 10 min
Tip: Golgappa quality drops in seconds once filled. Always assemble per piece, not in a pre-filled batch.
Nutrition per serving (estimate)
- Calories
- 290
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 8 g
- Fibre
- 5 g
- Sugar
- 4 g
- Sodium
- 580 mg
Contains: gluten
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Recipe by Boon Tools.