Golgappa platter Recipe

Cooking Directions

• STEP 1.Prepare the golgappa puris by mixing semolina, all-purpose flour, and water to make a stiff dough.
• STEP 2.Roll out small puris and deep fry them until they puff up and turn golden brown.
• STEP 3.In a bowl, mix mashed potatoes, boiled chickpeas, tamarind chutney, and spices to make the filling.
• STEP 4.Make a hole in each puri and fill it with the potato-chickpea mixture.
• STEP 5.Top the filled puris with yogurt, mint-coriander sauce, sev, and chopped onions.
• STEP 6.Serve the golgappa platter immediately for the best taste.

Cooking Tips

• Make sure the puris are rolled out thin to ensure they puff up properly when fried.
• You can adjust the spice level of the filling and sauces according to your preference.
• To make the mint-coriander sauce, blend together mint leaves, coriander leaves, green chilies, yogurt, and salt.

Storage and Serving

• Golgappa puris can be stored in an airtight container for up to a week.
• Store the filling and sauces separately in the refrigerator for up to 2 days.
• Assemble the golgappa platter just before serving to maintain the crispiness of the puris.