Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, golgappe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Golgappe is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Golgappe is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have golgappe using 23 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Golgappe:
- Prepare 1 cup wheat flour
- Get 1/4 tsp salt
- Prepare as needed water
- Get FOR THEEKA PANI
- Make ready 1/4 cup mint / pudina leaves
- Take 1/2 cup coriander leaves
- Get 1 inch ginger
- Get 2 green chillies
- Take 1 small ball sized tamarind
- Take 1 tsp chaat masala
- Take 1 tsp cumin powder
- Make ready pinch hing / asafoetida
- Make ready 3/4 tsp salt
- Take 4 cup cold water
- Get ALOO STUFFING
- Get 3 potatoes / aloo boiled and mashed
- Take 1/2 onion finely chopped
- Take 2 tbsp coriander leaves finely chopepd
- Take 1/2 tsp chaat masala
- Take 1/2 tsp cumin powder
- Take 1/2 tsp kashmiri red chilli powder
- Make ready 1/4 tsp black pepper powder
- Get 1/2 tsp salt
Golgappa Puri, a round shaped small crispy puri that is small enough to easily fit in your mouth, is a basic ingredient in many chaat recipes like pani puri, dahi puri etc. Golgappa recipe with step by step pics. This recipe shares the North Indian style of making golgappa pani along with the stuffing - specifically the golgappa you get in Delhi. Golgappe is a mouth watering item that is very hard to resist.
Instructions to make Golgappe:
- Stir the flour and salt in a bowl
- Add water little by little to the dough
- Until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).
- Knead it well until smooth like below. The dough should not be sticky (only bhi lightly sticky) or feel dry in your hands.
- Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med (probably about 6 inch in diameter).Tips: Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to ma
- Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.
- Repeat for all dough. Alternatively heat oil for deep frying.
- Hould be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
- Now drop the poori into the oil.
- While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.
- This helps the poori to puff up.
- Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
- . Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
- Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry). I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind.
- THEEKA PANI PREPARATION: - firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind. - blend to smooth paste adding water as required.
- Transfer theeka pani puri paste into a large bowl.
- Add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
- Mix well and theeka pani is ready to enjoy with golgappa.
- ALOO STUFFING PREPARATION: - firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander. - also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
- Mix well making sure everything is well combined.
- Aloo stuffing is ready to enjoy with puchka
If you are bored of eating sweets and want to spice up your celebration, what can be a better option than golgappe? pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make. finally, golgappa puri is ready to prepare pani puri or bhel puri. Did you try this recipe finally, store the golgappa puris is airtight container and use as required to prepare chaats. Find golgappa stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. 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.
So that is going to wrap this up with this special food golgappe recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
