Servings : 60 pooris/puris
Crunchy little puffed up hollow pooris/puris that are filled with a spicy chickpea filling known as Chana/channa Chaat and topped with a crunchy chickpea flour snack known as sev. The word Gol means round (describing the shape of the pooris/puris) and the word Gappay means can be gulped down in one bite (due to the tiny size of these delightful appetisers!)
Ingredients for Chana Chaat
- 1 mug cooked chana/chickpeas
- 1/2 tp 3/4 cup sweet tamarind sauce (recipe link below)
- 3 potatoes, peeled, diced into tiny pieces and then boiled until soft, then drained
- 1 onion, diced very finely
- juice of 1 lemon
- 1 tsp red chilli powder
- 1 tsp freshly ground cumin powder
- 1 tsp red chilli flakes
- 2-3 green chillies, chopped
- some fresh coriander, chopped
- salt to taste
Ingredients for Pooris/Puris
- 1 cup semolina/sooji
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp oil
- 1/4 tsp baking powder
- warm water as needed
First, prepare the chaat. Mix together all the channa chaat ingredients in a bowl. Taste and adjust flavours according to your preference. The result will look like this: Chana Chaat
Here is my tamarind sauce recipe: Sweet Tamarind
Next, prepare the pooris/puris.
Mix all the poori ingredients together and knead with water to make a firm dough. Make sure to knead this dough properly to create gluten in the dough which will prevent the pooris from tearing or bursting in the oil during frying. Cover and set aside for half an hour.
Divide the dough into two. Then roll each piece out relatively thin and cut small 2 inch round pooris with the help of anything that has a sharp rim, like a glass or small bowl. Make sure to keep the ready cut ones covered whilst you continue shaping more. Heat oil and deep fry one by one pressing down gently on each puri immediately in the hot oil to help it puff up faster. When they are puffed and golden, remove and drain the excess oil on kitchen tissues. Allow them to cool. These can be stored in an airtight container for up to a few days.
To assemble, break the tops of the pooris and fill each one with the channa chaat. Garnish with the sev and serve!
Salaam! I made these gol gappay today!!! Mmm they were so yummy! Thank u so much. May Allah bless you always!
Slms looks very tempting, will make it some day insh. All yr recipes are awesome. Thanks fauzia
ASA, should I use sooji powder or regular course sooji?
W/Salaam, not too coarse, more like fine-granules texture or powder.
Thanks so much for these fantastic recipes !!!!! I have never come across recipes that are explained so precisely. You are doing an amazing job and keep up the good work. Lots of duas your way.
I made the golgappas and they turned out nicely:) I have one questions regarding the storing process. Are u suppose to put the airtight container in the refrigerator or in a cabinet. My stored ones got soggy as I put the container in the cabinet.Please let me know the proper method. Regards.
An airtight container will be fine, although if you live in humid environments then it is best to make them fresh so they remain really nice and crispy. Thanks for the lovely feedback! 🙂
I MADE THIS PANI PERFECT,DNT REPLY FOR THIS COMMENT
salam .. i made these today
salam .. i made these today in iftarr,.. they were awsommeee :))) am so happy after making these.. jazakillah..!
R we supposed to use yeast in
R we supposed to use yeast in this recipe?
Kindly reply quick 🙂
No yeast for this recipe.
No yeast for this recipe.
knead with warm water or luke
knead with warm water or luke warm water?
As long as the water is not
As long as the water is not boiling HOT or COLD, you’re ok. 🙂
Askm fauzia i made d puris n
Askm fauzia i made d puris n de turned oyt nice n crisp bt after a few minutes de became soft dont know y wat cud b d reason 4 ds
W/Salaam, did you put them in
W/Salaam, did you put them in an airtight container?
Yes i did put dm in airtught
Yes i did put dm in airtught container still de bcm soft
Hmm that is strange then. Not
Hmm that is strange then. Not sure why they went soft. Maybe they were a bit thick? They should be rolled out thin so they become nice and crispy.
Fauzia!!I tried my best to
Fauzia!!I tried my best to follow the given instructions but my puris didn’t puff up..I used the semolina that I stored in the freezer,may it be my mistake..??I will b waiting for your reply,thank you!!
I doubt that the semolina
I doubt that the semolina gave the problem, chances are the oil was not very hot when you put them in or you rolled them out too thick or too thin so they had no chance to puff up. Making these pooris is really tricky and it takes a few attempts to adjust the oil temp, poori thickness and so on so that they are just right. Please give it another go and keep experimenting with one poori at a time to see what thickness works best. Make sure the oil is very hot when you dip them in to fry.
Thank you very much for your
Thank you very much for your response.I will try these again Insha Allah.
Approximately how many puris
Approximately how many puris does this recipe make?
Around 60 puris, it is
Around 60 puris, it is written under the pic on the right hand side.
Salaam… Made them yesterday
Salaam… Made them yesterday night they turned out awesome 🙂
But the pooris i made were approximately 20 😉 dont know why…
W/Salaam, thanks for the
W/Salaam, thanks for the lovely feedback! Could be the size was a bit smaller than the size I make them. 🙂
Can the puri dough be made a day ahead or atleast 4-5 hrs before ?
W/Salaam, yes that is fine.
W/Salaam, yes that is fine.