Shop 3, Clarke St, Sunshine. Phone: 9312 6766
Gol gappe is Indian street/snack food along the same lines as bhel puri.
Traditionally, it’s not meant to be part of a main meal, but that’s how I’m starting my lunch today.
The gols – seven for $5 – are egg-like spheres made from fried plain flour.
The top side is cracked open – just as with a boiled egg.
Into each one goes a heady mixture of boiled-but-still-crunchy channa dal, onion, diced potato and two tamarind-based sauces, one sour and one sweet.
Each gol is eaten whole, down the hatch, and I’m warned to get a move on as the clock is ticking. There’s no time to linger before the liquid innards render the bottoms soggy.
My last two gols do indeed collapse, but I love them just as much as their five predecessors.
Each one is a veritable mouthful of flavour explosion, all with a mild chilli hit.
They’re tangy magic of the highest order!
Also called pani puri, I can see these becoming a regular post-school snack for Bennie and I.
But a meal they do not make, so I resort to my trusty choice of chole bhatura ($7), which I was unaware Classic Curry produced a version of despite the frequency with which I’ve eaten here in recent years.
The breads are light, ungreasy and so fresh they emit steam when torn open.
The chick pea curry is mild with a more sophisticated gravy than is often the case.
The yogurt is creamy and a little salty in a delicious way.
On the side and joining sliced red onion is a dab of fresh chutney made with onions and boasting tremendous flavour from fresh mint.
As others have created blogs dedicated to, say, parmas and burgers, so does Consider The Sauce seem to be heading in a similar direction with chole bhatura.
But given its almost total invisibility on food blogs and in the broader foodie media – dosas, for instance, get much better coverage – it seems a job that requires doing!