Whole30 Golgappa (Pani Puri)

Experience a modern, health-conscious twist on a beloved Indian street food classic with this Whole30 Golgappa (Pani Puri) recipe! Crafted with tapioca and almond flour, these gluten-free and grain-free puris are baked to golden perfection for a crisp, airy texture. Filled with a hearty mixture of mashed sweet potato and chickpeas, and complemented by a zesty, herbaceous mint-coriander pani infused with coconut aminos, ginger, and chili, this recipe delivers bold, tangy, and savory flavors in every bite. Perfect for those following a Whole30 lifestyle or anyone seeking a nutritious update to a traditional favorite, this dish is a celebration of wholesome ingredients and vibrant spices. Serve these bite-sized wonders at your next gathering or enjoy them as a guilt-free indulgence that’s packed with flavor and texture.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Tapioca flour
• 1 cup Almond flour
• 0.5 teaspoon Baking soda
• 1 teaspoon Salt
• 0.75 cup Water
• 2 tablespoons Coconut aminos
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 1 inch, grated Ginger
• 3 tablespoons Lemon juice
• 1 small, chopped Green chili
• 1 teaspoon Cumin powder
• 1 cup Boiled sweet potato
• 1 cup Boiled chickpeas

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine tapioca flour, almond flour, baking soda, and salt. Gradually add water and knead into a firm, non-sticky dough.

Step 3

Divide the dough into small, pea-sized balls. Flatten each ball slightly and place them on the prepared baking sheet.

Step 4

Bake for about 20-25 minutes until the puris are crisp and golden brown. Allow to cool completely to maximize crispness.

Step 5

For the pani (flavored water), blend mint leaves, coriander leaves, ginger, lemon juice, green chili, cumin powder, coconut aminos, and salt to taste with 2 cups of cold water. Refrigerate until serving.

Step 6

For the filling, mash the boiled sweet potato and mix with boiled chickpeas. Season with salt if needed.

Step 7

To serve, take a golgappa puri, gently crack the top, fill it with the sweet potato-chickpea mixture, and pour a little of the chilled pani inside.

Step 8

Enjoy immediately for the best taste experience!

Nutrition Facts

Serving size	(1009.4g)

Amount per serving	% Daily Value*
Calories	1668.4

Total Fat 65.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 7.5mg	0%
Sodium 4028.8mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 38.5g	0%
Total Sugars 38.6g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 721.3mg	0%
Iron 17.5mg	0%
Potassium 1801.8mg	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: 33.8%

Protein: 10.5%

Carbs: 55.7%