Gol Gappa Chaat

Make this mouth watering Gol Gappa Chaat and have a good time with your family and friends. We loved the easy to use range of spices by #Falak #HappyCookingToYou #FoodFusion

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Prepare Spicy Hari Chutney:

-Imli pulp (Tamarind pulp) 1 Cup (100g)

-Lukewarm water 1 Cup

-Podina (Mint leaves) 1 Cup

-Hara dhania (Fresh coriander) 1 Cup

-Hari mirch (Green chillies) 8-10

-Lehsan (Garlic) 5-6 cloves

-Water ½ Cup

-Lemon juice 1 tbs

-Chanay (Roasted gram) 1 tbs

-Falak namak (Salt) ¼ tsp or to taste

-Falak chaat masala 1 tsp

-Falak kala namak (Black salt) ½ tsp

-Zeera (Cumin seeds) 1 tsp

Prepare Meethi Chutney:

-Kashmiri lal mirch (Kashmiri red chillies) 2

-Lukewarm water 1 & ½ Cup or as required

-Falak Desi shakar 1 & ½ Cup

-Water 1 & ¼ Cup

-Imli pulp (Tamarind pulp) 3 tbs

-Falak ginger powder 1 & ½ tsp

-Falak namak (Salt) ¼ tsp or to taste

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Saunf (Fennel seeds) crushed 1 & ½ tsp

-Cornflour 1 & ½ tsp

-Water 1 tbs

Prepare Filling:

-Aloo (Potatoes) boiled with salt 3 medium

-Chanay (Chickpeas) boiled with salt 1 & ½ Cup

-Falak chaat masala 1 tsp

-Lal mirch (Red chilli) crushed 1 tsp

-Hara dhania (Fresh coriander) chopped 1 tbs

Prepare Gol Gappay:

-Sooji (Semolina) 1 & ½ Cup

-Maida (All-purpose flour) 3 tbs

-Namak (Salt) ½ tsp

-Water ½ Cup or as required

-Cooking oil for frying


-Dahi (Yogurt) whisked

-Nimco sev

-Falak chaat masala

-Chuqandar (Beetroot) julienne

-Hara dhania (Fresh coriander) chopped


Prepare Spicy Hari Chutney:

-In a bowl,add tamarind,lukewarm water,mix well & soak for 15-20 minutes then strain & set aside.

-In a blender jug,add mint leaves,fresh coriander,green chillies,garlic,tamarind pulp (1 Cup),water, lemon juice,roasted gram,salt,chaat masala,black salt,cumin seeds,blend well & set aside.

Prepare Meethi Chutney:

-In a bowl,add Kashmiri red chillies,lukewarm water & soak for 15-20 minutes.

-Deseed soaked Kashmiri red chillies & cut it with the help of knife.

-In saucepan,add Kashmiri red chillies,desi shakar,water,tamarind pulp,ginger powder,salt,cumin seeds & fennel seeds,mix well,bring it to boil & cook on low flame for 2-3 minutes.

-Turn off the flame & blend well with the help of blender then turn on the flame.

-In a small bowl,add cornflour,water & mix well.

-Now add dissolved cornflour,mix well & cook until it thickens.

-Let it cool.

Prepare Filling:

-In a bowl,add potatoes & mash coarsely.

-Add chickpeas,chaat masala,red chilli crushed,fresh coriander,mix well & set aside.

Prepare Gol Gappay:

-In a bowl,add semolina,all-purpsoe flour,salt & mix well.

-Gradually add water & knead until dough is formed (dough must be hard),cover with damp cloth & lid and let it rest for 30-45 minutes.

-Knead dough again until smooth.

-Take a small dough (6g),make a ball & roll out with the help of rolling pin.Keep covering the dough with damp cloth.

-In a wok,heat cooking oil & fry on medium low flame until golden & crispy then strain on a net strainer & allow puris to air dry for 3-4 hours at room temperature (makes 67-68).


-Poke gol gappa from the center,add prepared filling,spicy green chutney,yogurt,meethi chutney, nimco sev,sprinkle chaat masala,meethi chutney,yogurt,beetroot,fresh coriander & serve!


Recipe By: Kanwal Mohsin

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