Low Sodium Golgappa (Pani Puri)

Indulge guilt-free in the zesty delight of Low Sodium Golgappa (Pani Puri), a healthier twist on India's favorite street snack. This recipe swaps out excessive sodium while retaining all the iconic tangy and spicy flavors. The puris are made from a simple mix of semolina and all-purpose flour, fried to golden perfection. The vibrant pani combines refreshing mint, coriander, tamarind, and a hint of jaggery sweetness, creating an irresistible blend of flavors. Stuffed with a wholesome potato and chickpea filling, these golgappas deliver a satisfying crunch with every bite. Perfect for those seeking a low-sodium snack without compromising on taste, this recipe is a crowd-pleaser for any gathering. Make it at home in under 60 minutes and savor the freshness of this iconic street food, now truly tailored to your dietary needs.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Semolina (Sooji)
• 0.25 cup All-purpose flour
• 0.25 teaspoon Baking soda
• 0.75 cup Water for dough
• 0 as needed for frying Cooking oil
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 2 tablespoons Tamarind paste
• 1 medium Green chili
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Chaat masala
• 1 tablespoon Jaggery (grated)
• 4 cups Water for pani
• 2 medium Boiled potatoes
• 0.5 cup Cooked chickpeas
• 1 tablespoon Lemon juice

Directions

Step 1

To make the puris, mix semolina, all-purpose flour, and baking soda in a bowl. Gradually add water and knead into a firm dough. Cover and set aside for 15 minutes.

Step 2

Divide the dough into small portions and roll out each portion into thin discs, about 2 inches in diameter.

Step 3

Heat oil in a deep frying pan over medium heat. Fry the discs until they puff up and become golden brown. Place them on paper towels to drain excess oil.

Step 4

For the pani, blend mint leaves, coriander leaves, tamarind paste, green chili, cumin seeds, chaat masala, and jaggery in a blender to form a smooth paste.

Step 5

Dilute the paste with 4 cups of water, adjusting with more water to achieve your desired tanginess and consistency. Chill the pani in the refrigerator.

Step 6

Prepare the filling by mashing boiled potatoes and mixing them with cooked chickpeas. Add lemon juice for tanginess.

Step 7

To serve, carefully crack a small hole in the center of each puri. Fill with the potato-chickpea mixture and pour chilled pani to taste.

Step 8

Serve immediately to enjoy the crispy, tangy, and flavorful low sodium golgappas.

Nutrition Facts

Serving size	(1906.4g)

Amount per serving	% Daily Value*
Calories	1555.5

Total Fat 20.9g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 661.4mg	0%
Total Carbohydrate 297.0g	0%
Dietary Fiber 29.3g	0%
Total Sugars 40.7g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 462.0mg	0%
Iron 14.5mg	0%
Potassium 2802.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.1%

Protein: 11.8%

Carbs: 76.2%