Golgappa Chaat

Sarah: Hi everyone, I'm back with a brand new recipe. Golgappay Chaat is a South Asian street food.  Golgappa Chaat is stuffing crispy puffed puris with seasoned chickpeas and potatoes and topped with Chutneys, onion, sev (fried noodle bits) and seasoned yogurt mixture. It's my favorite street food. I always go to street cart to have it as soon as I land in Pakistan. I was missing the same taste of Pakistan, so I decided to bring that taste to my table. Golgappa Chaat is stuffing crispy puffed puri, which is easily available at any South Asian store. You can make them at home also. Golgappa also known as pani puri are very popular in South Asia part of the world. I grantee you if you aren't South Asian and if you try golgappay you will fall in love with them.

How To Make the Perfect Chaat

• Yogurt mixture- Yogurt mixture consist of sugar, dahi baray masala, chaat masala, and black salt.
• Chutneys- Khatti Meethi and Green Chutney
• Potatoes and chickpea mixture- This mixture consist of chickpeas and potatoes along with seasonings and fresh cilantro.
• Sev- Dried fried South Asian noodle bits. (readymade I use the haldiram brand)
• Papdi - They are little circular shape salty bits.
• Pomegranate- To garnish and give it a tangy flavor with chaat.
• Chaat Masala- To garnish it's an important ingredient.

I hope this recipe of Golgappa Chaat will come in handy for you this Ramadan and post Ramadan. If you want more Ramadan recipes please check out: Keemay Ki Goliyaan , Vaquas’s Famous Green Chutney , Lobia Chaat , Khatti Meethi Chutney. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. Lastly, If you try any of our recipes be sure to tag us on instagram @twoclovesinapot, and also leave a review on our site, find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

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Golgappa Chaat

Golgappa Chaat is stuffing crispy puffed puri balls with seasoned chickpeas and potatoes and topped with Chutneys, onion, sev (fried noodle bits) and seasoned yogurt mixture.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Appetizer

Cuisine: Indian, Pakistani

Keyword: golgappa chaat

Servings: 2

Calories:

Author: Sarah Mirza

Ingredients

Yogurt Mixture

• 1 cup yogurt whipped
• ½ cup sugar
• 1 tsp black salt
• 1 tsp amchur powder
• 1 tsp dahi baray masala mixture
• ½ tsp chaat masala

Potatoes and Chickpeas Mixture

• 2 medium potatoes boiled and roughly chopped
• 1 can chickpeas drained
• 2 tbsp fresh cilantro
• ½ tsp black salt
• 1 tsp amchur powder
• 1 tsp red chili powder
• ¼ tsp olive oil extra virgin
• 1 tsp chaat masala

Green Chutney

• 1 bunch cilantro
• 4 serrano pepper roughly chopped
• 2 tbsp fresh lemon juice
• ½ tsp black salt

Khatti Meethi Chutney

• 1 cup jaggery powder or solid subtitute sugar if you don't have jaggery
• 1 tsp ginger powder
• ½ tsp cumin seeds dry roasted
• 5 black peppercorns dry roasted
• 2 cups water
• 1 tbsp all purpose flour
• a pinch red food color
• ½ tsp red chili powder
• 2 tbsp tamarind concentrated paste
• 1 tsp funnel seeds
• 1 tbsp all purpose flour

Fruit

• pomegranate to garnish

Assembly

• sev to garnish
• puri balls
• papdi
• cilantro to garnish
• chaat masala go garnish

Instructions

Yogurt

• Whip the Yogurt, combine all the ingredients, and mix well.

Potatoes and Chickpea Mixture

• Boil the potatoes and roughly chopped them into bitesize pieces.
• In a bowl, add the potatoes, the remaing ingredients and mix well.

Green Chutney

• Add all the ingredients in to the blender, and blend for 3-5 minutes.

Khatti Meethi Chutney

• In a saucepan, on medium heat, add in water and jaggery and mix it until the jaggery gets dissolve in water.
• Bring the jaggery mixture to a boil.
• Add in tamarind and mix well. 
• Add in red chili powder, black salt, cumin seeds, amchur powder, ginger powder, black peppercorns, red color, fennel seeds and mix it well.
• Cook it for 5 minutes.
• Add in the all purpose flour and mix really well until it dissolves.
• Let it cool down for 20 minutes.
• In a blender, add in the cool chutney and blend it for 2 minutes.

Assembly

• In a round plate, place the puri balls, dig a little hole on top so you can put in the mixtures.
• First put in the bottom layer, which will be of the yogurt mixture.
• Stuff the puri balls with potatoes and chickpea mixture almost filling the ball.
• Add the yogurt mixture, the two chutneys, then yogurt mixture again. Now it should be loaded.
• Add the fresh cilantro, sev, papdi, and pomegrante.

Enjoy!