Low Carb Golgappa (Pani Puri)
Indulge in the irresistible crunch and zesty flavors of Low Carb Golgappa (Pani Puri), a delightful twist on the classic Indian street food that's perfect for those watching their carb intake! This innovative recipe swaps traditional wheat flour for almond flour and psyllium husk, creating light, crispy puris that are keto and gluten-friendly. Filled with a hearty mix of chickpeas, mashed potatoes, and aromatic spices, and served with a refreshing, tangy mint-coriander pani, these bite-sized delights pack a flavorful punch. Ready in just 30 minutes, this healthy, low-carb version preserves all the joy of authentic golgappa while catering to modern dietary needs. Perfect for parties, festive occasions, or anytime you crave guilt-free indulgence!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk
- 0.5 cup Hot water
- 0.5 teaspoon Salt
- 0.5 cup Oil (for frying)
- 0.5 cup Boiled chickpeas
- 0.5 cup Boiled and mashed potatoes
- 1 teaspoon Chaat masala
- 0.5 teaspoon Cumin powder
- 2 tablespoons Chopped coriander leaves
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves
- 1 whole Green chili
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black salt
- 2 cups Water
Directions
Step 1
In a bowl, mix together almond flour, psyllium husk, and salt.
Step 2
Gradually add hot water while mixing, until a dough forms. Knead the dough well and let it rest for 5 minutes.
Step 3
Divide the dough into 12 small balls. Roll each ball into a thin disc, approximately 2 inches in diameter.
Step 4
Heat the oil in a deep pan over medium heat. Fry the discs until they puff up and turn golden brown. Remove and drain on paper towels.
Step 5
For the filling, mix boiled chickpeas, mashed potatoes, chaat masala, cumin powder, and chopped coriander leaves. Adjust salt to taste.
Step 6
To prepare the pani, blend mint leaves, coriander leaves, green chili, lemon juice, black salt, and water in a blender until smooth. Strain the mixture and refrigerate until serving.
Step 7
To serve, gently crack open the top of each puri to create an opening. Fill with the chickpea and potato mixture, then pour in the mint-coriander pani. Serve immediately.
Nutrition Facts
| Serving size | (1155.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1939.7 |
| Total Fat 170.7g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2465.4mg | 0% |
| Total Carbohydrate 90.7g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 11.1g | |
| Protein 35.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 659.4mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1394.0mg | 0% |
Source of Calories