Poori Shells Filled with Chile-Spiked Water and Cooling Spices

Gol Gappe Chaat

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I love to see the widened eyes of guests and students who trust me well enough to open their mouths wide, as I offer up, communion-style, a round poori filled with chickpeas and hot-sweet-tart-cool water. I serve it this way because I don’t want them to ponder the marvelous liquid in the delicate shell for even a second, as the shell will cave in with the watery weight, creating a mess in their (or my!) hands.

In India this street food is also a one-bite deal, as the vendor p