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The Best Golgappe Recipe Using Mustard Oil

Among the most often consumed street foods in India is golgappe, sometimes called pani puri or puchka. Spicy water, tamarind chutney, potatoes, or chickpeas stuff these crispy, hollow puris. Though traditionally fried in vegetable oil, using mustard oil gives the puris a strong taste and a healthy twist. We will walk you on how to make Golgappe using mustard oil—more especially, with Double Hiran Mustard Oil—on this blog.

Ingredients

Making golgappe with mustard oil calls for the following components:

For the Golgappe (puri):

• 1 cup semolina (sooji)
• 1 tablespoon all-purpose flour (maida)
• 1/4 teaspoon baking soda
• Salt to taste
• Water as needed
• Double Hiran Mustard Oil for frying

For the Filling:

• 2 medium potatoes, boiled and mashed
• 1/2 cup boiled chickpeas
• 1 teaspoon chaat masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste

For the Spicy Water:

• 1/4 cup tamarind pulp
• 2 tablespoons mint leaves
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 1 green chili
• Salt to taste
• 4 cups cold water

Instructions

1. Make the Golgappe (Puris)

1. In a mixing bowl, toss semolina, all-purpose flour, baking soda, and salt. Combine thoroughly.
2. Little by bit, add water to soften a stiff dough. Cover; let the dough rest for twenty to thirty minutes.
3. Rest then split the dough into small pieces and roll each one into a thin disc roughly two inches in diameter.
4. In a deep fry pan set on medium heat, warm Double Hiran Mustard Oil.
5. One by one fry the puris until they puff out and turn golden brown and crispy. Remove, then empty on paper towels. Before you serve, let them cool entirely.

2. Prepare the Filling

1. In a bowl, mix boiled and mashed potatoes with chickpeas.
2. Add chaat masala, cumin powder, red chili powder, and salt. Mix well to make a flavorful filling.

3. Make the Spicy Water

1. In a blender, combine tamarind pulp, mint leaves, green chili, roasted cumin powder, black salt, and regular salt.
2. Blend into a smooth paste.
3. Add the paste to 4 cups of cold water. Adjust salt and spices as needed. Chill the water in the refrigerator before serving.

4. Serve the Golgappe

1. Poke a hole in the center of each golgappa (puri).
2. Stuff the puris with the prepared potato and chickpea filling.
3. Dip the filled puris into the spicy water or serve the water on the side.
4. Enjoy this mouth-watering street food at home!

Health Benefits

Fried your golgappe using Double Hiran Mustard Oil not only gives a unique taste but also several health advantages. Rich in monounsaturated and polyunsaturated fats—which are good for heart health—mustard oil Omega-3 and omega-6 fatty acids included there also lower inflammation and increase immunity.

Conclusion

Ultimately, creating Golgappe using mustard oil offers a distinctive and delicious variation on a popular Indian street cuisine. Apart from many health advantages, Double Hiran Mustard Oil improves taste. At home, try this easy and crispy recipe and savor the tangy, hot perfection of Golgappe created with mustard oil!