Gol Gappa
Vaibhav Vishen
![](https://www.cuisine.co.nz/wp-content/uploads/2024/06/Cuisine-Magazine-Vaibhav-Vishen-Recipe-Gol-Gappa-853x1024.jpg)
tags:Issue 224
Serves
5Preparation
20 minsCook
5 minsIngredients
5 x gol gappa (store bought) | |
oil for frying | |
SPICED POTATOES | |
400g potatoes, diced small (about the size of a large pea) | |
¼ teaspoon ground Kashmiri red chillies | |
¼ teaspoon ground coriander seeds | |
¼ teaspoon chaat masala | |
¼ easpoon salt | |
TAMARIND CHUTNEY | |
50g tamarind paste | |
20g seedless dates, soaked and puréed | |
180g sugar | |
1 teaspoon ground cumin | |
1 teaspoon ground Kashmiri red chilli | |
1 teaspoon ginger powder | |
¼ teaspoon black salt (kala namak) | |
2 teaspoons fennel seeds | |
½ teaspoon ground black pepper | |
1 teaspoon salt (to taste) | |
200ml water | |
SPICED WATER | |
2 bunches fresh coriander leaves, washed and dried | |
¼ cup fresh mint with stems | |
3 fresh green chillies | |
1 teaspoon raw mango powder (amchoor) | |
1 teaspoon chopped fresh ginger | |
¼ teaspoon black salt (kala namak) | |
1 teaspoon cumin seeds | |
1 teaspoon chaat masala | |
¼ teaspoon garam masala | |
20g yellow lentils, dry toasted in a pan | |
1½ tablespoons salt | |
juice of 2½ lemons | |
700ml ice-cold water | |
3 tablespoons boondi (chickpea drops), available at Indian stores |
You will love gol gappas because they bring a unique combination of crunchiness and burst-in-your-mouth flavour, with the perfect balance of spicy, tangy and sweet notes that make them an addictive and satisfying treat.
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Instructions
1. | SPICED POTATOES |
2. | Boil the potatoes until soft but not mushy. Add in the spices and mix in a bowl. Chill in the refrigerator. |
3. | TAMARIND CHUTNEY |
4. | Put all the ingredients into a large pan and boil until the mixture thickens, about 15 minutes. Chill before use. |
5. | SPICED WATER |
6. | Put all the ingredients, except the water and boondi, into a blender. |
7. | Blend to a smooth paste (add a little water to aid blending, if required). |
8. | Put into a large bowl and add the ice-cold water to thin the paste. |
9. | Pass through a sieve, pressing down with a spatula to extract all the flavour. |
10. | Discard what is caught in the sieve. Add the boondi to the spiced water sauce. |
11. | To assemble, deep-fry the gol gappa/pani puri shells over a medium to high heat. |
12. | Crack them with your finger to make a small hole in the top of each shell. |
13. | Put some spiced potato mix into each shell followed by a little tamarind chutney. |
14. | Fill up the rest of the shell with spiced water and eat whole, in one go, like a profiterole. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain