Updated: January 6, 2015 5:46:38 pm
Light on stomach, high on flavour, Golgappa is every chaat lover’s favourite snack. A good plate of Golgappa is enough to refresh your senses and make you feel happy about life. You can always go and have this mouth-watering delicacy anytime from your favourite chaat corner, but what happens when the craving sets in, but it’s not feasible for you to go outside? This recipe will come to your rescue and it is very simple one.
Pani Puri can be made completely out of wheat flour or wheat flour and Suji (semolina) mixed in equal proportions or just Suji. We will be preparing Golgappas with wheat flour and Suji mixed together.
1/2 cup Wheat flour/Maida
1 cup Suji (semolina)
Take wheat flour, Suji, oil and baking powder in a bowl and mix the contents properly. With the help of water, knead a dough for hard Puri (press dough well while kneading).
Cover the dough and leave it aside for 20 minutes to ferment. Pani Puri can be made using two methods:
Break off small pieces off the dough. Cover these pieces with a cloth. Roll all of the pieces, one at a time into a circle (at least 2 inches in diameter). Cover these rolled Puris with a cloth and keep them aside.
Break a big round (guava sized) piece off the dough, roll this round piece into a circle (2 millimeters thick and 10-12 inches in diameter). With the help of a cover, cut as many round Golgappas as possible, take the small circles and keep them on a plate. Mix the dough that is leftover to the main dough and repeat the same process till you have made Golgappas of the entire dough.
Now take one Golgappa at a time and roll it a little making it more thin. You can roll them length wise to make long Golgappas or circular to make round golgappas.
Knead a hard dough for Golgappas
Press with a frying ladle while frying to make them puffy.
As Golgappas become puffy, lower the flame of the gas.
Until they cool off leave the Golgappas without covering else they’ll turn soft.
Pour oil in a pan (kadhai) and heat. Take 4-5 Puris and put them in oil, keep them submerged by pressing them with a ladle for some time. This will make them puffy.
After Golappa is puffed, turn sides and fry on a low flame. When they turn brown take them out and put them on a plate. Now fry another 4-5 Puris. Similarly fry all the Pani Puris and take them out on a plate.
HOW TO PREPARE GOLGAPPA WATER
Take Jal Jeera masala and mix it in water. Add lemon and salt to this water for a good taste. Water for Pani Puri is ready. Now peel boiled potatoes and mix roasted Jeera and salt to it.
Prepare sweet Chutney and try the Golgappas to see how good they have become.
You can also make your own mix for Pani Puri
Green coriander(Dhaniya) – 1/2 cup
Mint – 1/2 cup
Tamarind/Amchur powder – 2 tsp(or juice of 2 lemons)
Green chilly – 2
Ginger – 1 inch long piece
Roasted Jeera – 2 tsp
Black pepper powder – 1/4 tsp( if you prefer spicy)
Salt – add to taste (1 tsp)
black salt – 1 tsp
Break off the stems off the coriander and mint leaves, wash them with clean water.
Grind all the spices along with coriander and mint in a mixer to make a fine paste.
Dissolve the paste in 2 litres of water.
A homemaker in Noida, and passionate about cooking, Nisha Madhulika at 54 started http://www.nishamadhulika.com in 2007. She started her YouTube channel in mid 2011. She is known for making recipes with easily available ingredients. She has posted more than 1100 videos on her channel so far. She is one of the most popular chefs online and was recently featured in YouTube Top Chefs coffee table book.
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