Golf Gappay: A Tangy and Refreshing Pakistani Street Food Delight


  • 1 cup gol gappay shells (available at Asian grocery stores)
  • 1 cup boiled chickpeas
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized tomato, finely chopped
  • 1 small cucumber, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons tamarind chutney
  • 2 tablespoons mint-coriander chutney
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder
  • Salt to taste
  • Fresh coriander leaves, for garnish

For the Tamarind Water:

  • 1 cup tamarind pulp
  • 4 cups water
  • 1 teaspoon black salt
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala



  1. Prepare the Tamarind Water:
    • In a bowl, combine tamarind pulp and water.
    • Mix well until the tamarind pulp is dissolved.
    • Add black salt, roasted cumin powder, and chaat masala.
    • Stir to combine and set aside.
  2. Prepare the Gol Gappay Shells:
    • Take the gol gappay shells and gently tap them to create a small hole on the top.
    • Arrange the shells on a serving plate or individual plates.
  3. Assemble the Golf Gappay:
    • In a mixing bowl, combine boiled chickpeas, chopped onion, tomato, cucumber, and green chilies.
    • Add tamarind chutney, mint-coriander chutney, chaat masala, roasted cumin powder, and salt.
    • Mix well until all the ingredients are evenly coated.
  4. Fill the Gol Gappay Shells:
    • Take a gol gappay shell and carefully fill it with the chickpea mixture.
    • Repeat the process with the remaining shells and filling.
  5. Drizzle with Tamarind Water:
    • Pour the prepared tamarind water over the filled gol gappay shells.
    • Ensure that each gol gappay is generously soaked in the tangy tamarind water.
  6. Garnish and Serve:
    • Sprinkle some chaat masala and roasted cumin powder over the gol gappay.
    • Garnish with fresh coriander leaves.
    • Serve immediately and enjoy the refreshing and tangy flavors of Golf Gappay.

Golf Gappay can be served as a popular street food snack or as part of a larger chaat platter. Adjust the spice levels and chutney quantities according to your taste preferences.

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