Gol Gappe History & Origin:

Gol Gappe, also known as Pani Puri, originated in the Indian subcontinent and is a popular street food snack. It is believed to have originated in the Magadha region of present-day Bihar, where it was called “phulki.” The dish consists of a crispy, hollow ball made of semolina or wheat flour, filled with a mixture of potato, chickpeas, and spices, and then submerged in tangy tamarind or mint-flavored water before being eaten in one bite.

Golgappa In English:

Golgappa In English

Gol Gappe is also known as Pani Puri or Water Balls in English. Gol Gappe is a popular street food snack in India that is also known by various other names such as Pani Puri, Puchka, or Phuchka.

It consists of small, crispy, hollow spheres of fried dough that are filled with a spicy potato and chickpea mixture, and then topped with tangy tamarind or mint-flavored water.

The snack is often served with chopped onions, coriander, and sev (crispy noodles) for added texture and flavor. The dish is a popular street food snack in India and other South Asian countries and has gained popularity in other parts of the world as well.

Golgappa Recipe:

Golgappa Recipe


  • 1 cup semolina or wheat flour
  • 1/4 tsp baking soda
  • Salt to taste
  • Water to knead the dough
  • 1 cup boiled and mashed potatoes
  • 1/2 cup boiled chickpeas
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/4 tsp red chili powder (Use Mathania Chili Powder)
  • Tamarind or mint-flavored water (Pani) for serving


  1. In a mixing bowl, combine the semolina or wheat flour, baking soda, and salt. Gradually add water and knead until a smooth dough forms.
  2. Cover the dough and let it rest for 10-15 minutes.
  3. Divide the dough into small balls and roll out each ball into a thin disk.
  4. Heat oil in a deep frying pan and fry the disks until they turn golden brown.
  5. In a separate bowl, mix the boiled potatoes, chickpeas, cumin powder, chaat masala, and red chili powder.
  6. Once the disks are cooled, make a small hole in the center and fill them with the potato and chickpea mixture.
  7. Serve with tamarind or mint-flavored water (Pani) for dipping and enjoy!

Golgappa Pani Recipe:

Golgappa Pani Recipe


  • 1 cup tamarind pulp or mint leaves
  • 2-3 green chilies
  • 1/2 cup chopped cilantro
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/4 tsp black salt
  • Salt to taste
  • Water


  1. Blend the tamarind pulp or mint leaves, green chilies, and cilantro with a little water to make a smooth paste.
  2. Strain the mixture through a fine mesh sieve into a mixing bowl.
  3. Add cumin powder, chaat masala, black salt, and salt to the mixture and mix well.
  4. Gradually add water to the mixture to reach the desired consistency.
  5. Chill the Pani in the refrigerator before serving with the Gol Gappe.

Golgappe Calories:

Golgappe Calories Breakdown for one serving

A serving of six Gol Gappe can have approximately 150-300 calories, depending on the size and filling of the individual balls, as well as the type of Pani used. Here’s a rough calorie breakdown for one serving of six Gol Gappe:

  • Gol Gappe balls (6): 150-250 calories
  • Potato and chickpea filling: 50-75 calories
  • Tamarind or mint-flavored water (Pani): 0-25 calories

Overall, the calorie count of Gol Gappe can vary depending on the recipe and serving size, so it’s best to consume them in moderation as a treat rather than a regular part of your diet.

Golgappe Tips & Tricks:

Golgappe Tips & Tricks

Here are some tips and tricks to help you make the perfect Gol Gappe at home:

  1. Use cold water to knead the dough: Using cold water to knead the dough will make the Gol Gappe crispier and flakier.
  2. Roll the dough thin: Rolling the dough thin is essential to ensure that the Gol Gappe are crispy and airy. If the dough is too thick, the Gol Gappe will be hard and dense.
  3. Fry the Gol Gappe in hot oil: Make sure the oil is hot enough before frying the Gol Gappe. If the oil is not hot enough, the Gol Gappe will absorb too much oil and become soggy.
  4. Store the Gol Gappe in an airtight container: To keep the Gol Gappe fresh and crispy, store them in an airtight container at room temperature. Do not store them in the refrigerator as it can make them soft and soggy.
  5. Prepare the Pani just before serving: To enjoy the full flavor and tanginess of the Pani, prepare it just before serving. Keeping it for too long can make it lose its flavor and freshness.
  6. Experiment with different fillings: While the classic potato and chickpea filling is delicious, you can experiment with different fillings such as boiled moong dal, sprouts, or even paneer.
  7. Adjust the spice level to your taste: Gol Gappe are meant to be spicy, but you can adjust the spice level of the filling and Pani to your taste. Add more green chilies or red chili powder for extra heat, or reduce it if you prefer it milder.

By following these tips and tricks, you can make delicious Gol Gappe at home that are crispy, flavorful, and perfect for any occasion.


Gol Gappe is a beloved street food snack in India that has gained popularity all around the world. With its crispy texture, spicy filling, and tangy Pani, Gol Gappe offers a burst of flavors in every bite.

While it may not be the healthiest snack option due to its high-calorie content, it’s a treat that can be enjoyed in moderation. By following the recipe and tips mentioned above, you can make delicious Gol Gappe at home and enjoy this popular snack with family and friends.