Street Style Gol Gappay

This street style gol gappay with minty khata pani will make your mouth water. #HappyCookingToYou #RamzanSpecial #FoodFusion

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Gol gappay Puris:

  • Sooji (Semolina) 2 & ½ Cups
  • Maida (All-purpose flour) ¼ Cup
  • Water 1 & ½ Cup or as required
  • Cooking oil for frying

Meethi Chutney:

  • Gur (Jaggery) 1 & ½ Cup
  • Water 1 & ½ Cup
  • Sonth (Dried ginger powder) 1 & ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Kalonji (Nigella seeds) ¼ tsp (optional)
  • Cornflour 1 & ½ tbs
  • Water 2-3 tbs

Minty Khatta Pani:

  • Podina (Mint leaves) ¼ Cup
  • Imli pulp (Tamarind pulp) ½ Cup
  • Namak (Salt) 1 tsp or to taste
  • Chaat masala 1 tsp
  • Tatri (Citric acid) ½ tsp
  • Zeera powder (Cumin powder) ½ tbs
  • Kala namak (Black salt) 1 tsp
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Water 2 & ½ Cups
  • Water 4-5 Cups


  • Chanay (Chickpeas) boiled
  • Aloo (Potato) boiled & cubes
  • Hari moong daal (Whole green gram) boiled
  • Spicy green chutney
  • Dahi (Yogurt) whisked
  • Prepared meethi chutney
  • Chaat masala
  • Nimco sev
  • Prepared minty khatta pani


Prepare Gol Gappay Puri:

In a bowl,add semolina,all-purpose flour and mix well.

Gradually add water & knead until semi hard dough is formed,cover with damp cloth & let it rest for 30 minutes.

Knead dough again for 6-8 minutes then divide the dough into four parts.

Take one part and make a ball,grease working surface with oil & roll out thinly dough with the help of rolling pin.

Cut the dough into round shape/circles (2.4 inch size) with the help of the cutter,cover with damp cloth for 10 minutes (make 60+ puris).

In a wok,heat cooking oil (moderately hot) and fry on medium low flame until golden & crispy (nudge or press down so that puris puff up) then strain on a net strainer & allow puris to air dry for 1-2 hours at room temperature.

Can be stored in an airtight container for up to 1 week.

Prepare Meethi Chutney:

In a saucepan,add jaggery,water,dried ginger powder,salt,nigella seeds and mix well,bring it to boil and cook on medium flame for 4-5 minutes.

In cornflour,add water and whisk well.

Now add dissolve cornflour,mix well and cook on low flame until desired consistency (3-4 minutes).

Let it cool.

Prepare Minty Khatta Pani:

In a blender jug,add mint leaves,tamarind pulp,salt,chaat masala,citric acid,cumin powder,black salt, red chilli powder,water & blend well then strain the mixture in a bowl,add water and mix well & refrigerate until use.


Poke gol gappa from the center,add chickpeas,potato & whole green gram,spicy green chutney,yogurt, prepared meethi chutney,sprinkle chaat masala,nimco sev & serve with prepared minty khatta pani!

Recipe By: Kanwal Mohsin

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