Gol gappe
AI-drafted · awaiting admin review
Small, hollow, crisp puris filled with potato and chickpeas and dipped in tangy, spiced mint water; Delhi's favourite street snack.
Region: DelhiOccasion: Evening snackTime: 45 min with ready-made puris; 1 hour 30 min if making themServes: 4Vegan
Ingredients
- 40 gol gappa puris (suji or atta), bought or home-made
- Pani: 1 cup mint leaves, ½ cup coriander, 2 green chillies, 1 inch ginger, 2 tbsp tamarind pulp, 1 tsp roasted cumin powder, 1 tsp black salt, ½ tsp chaat masala, salt, 5 cups cold water
- Filling: 2 boiled potatoes (mashed), ½ cup boiled chickpeas or kala chana, ½ tsp red chilli powder, ½ tsp roasted cumin, salt
- Tamarind-date chutney (optional)
Method
- Grind the mint, coriander, chillies and ginger to a fine paste.
- Mix the paste with the tamarind pulp, spices and cold water. Strain if you like, and chill for an hour.
- Mix the potatoes and chickpeas with the spices for the filling.
- Crack a small hole in the top of each puri and fill with a little potato mixture and sweet chutney.
- Dip in the pani and eat in one bite, straight away.
History
The snack goes by different names across India, such as pani puri and puchka; in Delhi it is called gol gappe and is served with spicy jaljeera-style water.
Significance
Gathering around a gol gappe cart, with the seller filling one puri at a time, is part of everyday life in Delhi's markets.