Golgappa, also known as pani puri, is a popular street food from the Indian subcontinent. It is a crispy and hollow fried semolina or wheat flour ball that is filled with a variety of fillings, such as potatoes, chickpeas, and spices, and then dipped in a tangy and spicy water known as "pani."
Ingredients:
1 cup semolina
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp carom seeds
1/4 cup oil
Water as needed
For the filling:
2 cups boiled and mashed potatoes
1 cup boiled and mashed chickpeas
1/2 cup finely chopped onions
1/4 cup finely chopped cilantro
1/2 tsp chaat masala
1/2 tsp cumin powder
Salt to taste
For the pani:
2 cups water
1 cup mint leaves
1 cup cilantro
1/2 inch ginger
2 green chilies
1 tsp cumin powder
1 tsp black salt
1 tsp sugar
Juice of 1 lime
Instructions:
In a large mixing bowl, combine the semolina, all-purpose flour, salt, carom seeds, and oil. Mix well, and then add water as needed to form a firm dough. Knead the dough for about 5 minutes, and then cover it with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the filling by mixing together the boiled and mashed potatoes, chickpeas, onions, cilantro, chaat masala, cumin powder, and salt.
To make the pani, blend the mint leaves, cilantro, ginger, green chilies, cumin powder, black salt, sugar, and lime juice together with 2 cups of water until smooth.
After the dough has rested, divide it into small balls. Roll each ball out into a thin circle and then use a cookie cutter or a glass to cut out small rounds.
Heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, gently drop the rounds in the oil and fry until they puff up and turn golden brown.
Drain the fried rounds on a paper towel to remove any excess oil.
Use your fingers to make a small hole in the top of each round, being careful not to break it.
Fill each round with a spoonful of the filling mixture and then dip it in the pani before eating.
Golgappa are best served immediately and are a perfect snack for any occasion.
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