Golgappa (Pani Poori) Recipe
Golgappa (Pani Poori) Recipe – Gol Gappa, also known as Pani Poori, is a popular wayside delicacy. It’s very common among Asians. Flour, Suji, Salt, and Oil are used in the Gol Gappa Recipe, and Chickpeas, Spicy Water, Onion, and Sweet Imili Sauce are used for the Puri stuffing. This hearty snack GolGappa Recipe will make your tongue salivate. This dish is simple to prepare and tastes tasty.
Person
as desired
Time
0:20 – 0:20
Rating
Ingredients
- Ingredients: For Golgappa dough:
- 1 cup atta
- 1 1/2 cups suji
- 1/2 tspn salt
- oil 2 tbspn
- Filling:
- Shaan Paani puri masala
- Boiled Kala chana or chick pea can
- If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.
Method
- Oil for frying
- Cooking Instructions: Mix all the dough ingredients and make a hard dough. Leave it covered for about 5 to 6 hours becasue suji takes time to swell up.
- Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter.
- Fry these rounds, four five at a time, on slow fire. Don’t remove as soon as it fluffs up. Wait for it to become crisp. Keep the heat low as we do not want a golden color.
- For golgappa paani: Shaan masala pack has instructions on it. Prepare it with cold water. pierce the golgappa from the centre on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.
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