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    Home » Side Dish

    Pakistani Golgappa Chaat (Golgappay Chaat)

    Dec 7, 2022 by Sarah Mirza · 4 Comments

    Jump to Recipe Print Recipe

    Pakistani Golgappa Chaat (Golgappay Chaat) is stuffing crispy puffed puris with seasoned chickpeas and potatoes and topped with Chutneys, sev (fried noodle bits), and sweet yogurt mixture. 

    TABLE OF CONTENTS

    • What is Golgappa Chaat?
    • Video
    • What are golgappay made out of?
    • How to prepare the black chickpeas?
    • Ingredients
    • How to make this chaat?
    • How to store it?
    • Golgappa Chaat Recipe
    a plate with golgappa chaat.

    WHAT IS GOLGAPPA CHAAT?

    Pakistani Golgappa Chaat (Golgappay Chaat, Pani Puri Chaat) is a Pakistani street food. In order to make this chaat, golgappa needs to be stuffed with potato and black chickpea mixture, sweet yogurt, sev, papdi, and don't forget the Green Chutney and Khatti Meethi Chutney; Don't forget to sprinkle some chaat masala on top. This chaat is sweet and tangy side.

    VIDEO

    WHAT ARE GOLGAPPAY MADE OUT OF?

    They are fried whole wheat flour (atta) balls, that are hollow from inside, just waiting to be stuffed with mixtures and chutneys.

    HOW TO PREPARE THE BLACK CHICKPEAS?

    Black chickpeas in chaats are game changers. Black chickpea pair so well with this type of chaat. First soak them overnight, then let it cook in the instant pot. Then that's it. Please check out my detailed how to cook the perfect black chickpea or kala chana.

    INGREDIENTS

    • Yogurt mixture- Yogurt and sugar mix them together.
    • 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.
    • 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.

    HOW TO MAKE THIS CHAAT?

    Whip yogurt and mix in the sugar and set aside.
    Prepare the chickpea and potatoes mixture and set aside.
    Prepare the powdered spices mixture and set aside.
    Make a hole inside the golgappay.
    Fill it with the black chickpea and potatoes mixture. Do the same to few more until plate is full.
    Add whipped yogurt and Khatti Meethi Chutney.
    Now add in the Green Chutney.
    Add in the papdi.
    Next add in the powdered spice mixture.
    Now sprinkle cilantro and Sev.
    Sprinkle pomegranate for taste.
    Sprinkle Chaat Masala on top and enjoy!

    HOW TO STORE IT?

    This is the only recipe on the blog that can't be stored If assembled. Please eat it right away or it will be ruined. However, the chutneys and the other mixtures can be made ahead of time and stored in fridge if needed. When ready to eat, just assemble and serve immediately.

    black chickpea in a white bowl.

    Let's Make Golgappa Chaat!!!

    Golgappa chaat half a shot.
    Print Recipe
    5 from 2 votes

    Pakistani Golgappa Chaat (Golgappay Chaat)

    Pakistani Golgappa Chaat (Golgappay Chaat) is stuffing crispy puffed puri balls with seasoned chickpeas and potatoes and topped with Chutneys, sev (fried noodle bits) and seasoned yogurt mixture.
    Prep Time30 mins
    Cook Time5 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: Indian, Pakistani
    Diet: Halal, Vegetarian
    Keyword: golgabbay chaat, golgappa chaat, pakistani golgabbay, panipurichaat, panpuri
    Servings: 2
    Calories: 766kcal
    Author: Sarah Mirza

    Ingredients

    Yogurt Mixture

    • 1 cup yogurt whipped
    • ½ cup sugar

    Powdered spice mixture

    • 1 tsp black salt
    • 1 tsp amchur powder
    • 1 tsp dahi bara masala
    • ½ tsp chaat masala

    Potatoes and Chickpeas Mixture

    • 2 medium potatoes boiled and roughly chopped
    • 1 cup black chickpeas cooked
    • 2 tbsp fresh cilantro
    • ½ tsp black salt
    • 1 tsp amchur powder
    • 1 tsp red chili powder
    • ½ tsp olive oil extra virgin
    • 1 tsp chaat masala
    • 1 tsp fresh lemon juice

    Fruit

    • pomegranate to garnish

    Chutneys

    • green chutney
    • khatti meethi chutney

    Assembly

    • sev to garnish
    • golgabbay/golgappa
    • papdi
    • cilantro to garnish
    • chaat masala to garnish

    Instructions

    Yogurt

    • Whip the yogurt, and add sugar mix well, and set aside.

    Powdered spice Mixture

    • Mix black salt, amchur powder, dahi baray masala, and chaat masala.

    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.

    Assembly

    • In a round plate, place the puri balls, dig a little hole on top so you can put in the mixtures.
    • Stuff the puri balls with potatoes and chickpea mixture almost filling the ball.
    • Add the yogurt mixture, the two chutneys. Now it should be loaded.
    • Now add the powdered mixture.
    • Add the fresh cilantro, sev, papdi, and pomegrante.
    • Top it with some chaat masala.

    Video

    Nutrition

    Serving: 1serving | Calories: 766kcal | Carbohydrates: 147g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 1864mg | Potassium: 1821mg | Fiber: 9g | Sugar: 57g | Vitamin A: 726IU | Vitamin C: 45mg | Calcium: 357mg | Iron: 6mg

    « Instant Pot Kala Chana (Black Chickpeas)
    Instant Pot Pakistani Mutton Pulao (Goat Pulao) »

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    Comments

    1. Anika Khurana says

      December 11, 2022 at 12:53 am

      5 stars
      I tried this today. This is the best recipe out there for Chaat.

      Reply
      • Sarah Mirza says

        December 11, 2022 at 2:18 pm

        Thank you so much 🙂

        Reply
    2. Mrs.Waqas says

      December 11, 2022 at 9:56 am

      I made it for my family and everyone loved it ❤️ Pomegranate gave the perfect kick. Taste and aesthetics both are present. Thanks😊

      Reply
      • Sarah Mirza says

        December 11, 2022 at 2:18 pm

        Thank you so much I really Appreciate it. 🙂

        Reply

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