ऐसे हमेशा गोलगप्पे फूले फूले बनेंगे | golgappe banane ka tarika | golgappe recipe | pani puri recipe

This recipe covers : golgappe banane ka tarika | golgappe recipe in hindi | pani puri recipe | pani puri banane ka tarika | how to make golgappe | golgappe kaise banaye | golgappa pani | gol gappa filling etc.

Super Yummy Golgappe Recipe: Homemade!
The name Golgappa is sure to excite your taste buds. Am I right? Yeah, definitely. Golgappa has many names and has seen a lot of experiment as well like with the taste and flavor of its water. You can get a variety of flavors in water like the one with mint or the mango one or the tamarind one and many more. Golgappa is known with many names in different part of the country and is popular out of the nation’s boundaries as well. It is known as Panipoori or Puchka or pani ke batashe at places. Making golgappa with this easy atta golgappa and with sooji in it is super easy. So let’s begin!

Prep time: 15mins
Cook time: 10mins
Serves: about 150-200pcs

Ingredients:
For Golgappas:
1. Wheat flour: 500gms
2. Semolina: 250gms
3. Salt: ½ tbs
4. Baking soda: 1pinch
5. Oil for frying

For Tangy water:
1. Fresh coriander leaves: 100gms
2. Mint leaves: 30gms
3. Green chilies: 2nos
4. Black salt: ½ tbs
5. Tamarind:50gms
6. Chaat masala: 1tbs
7. Asafetida: 1pinch(optional)
8. Salt: ¼ tbs
9. Red chili powder: ¼ tbs
10. Jaggery: 100gms
11. Cumin seeds: 1tbs (roasted)
12. Boondi: a handful

Method:

Step 1: Kneading the Golgappa dough
First of all we need to make stiff dough for the golgappas so for that mix the sooji with the flour, put the salt and baking soda as well. Mix everything nicely so that baking soda mixes well with everything.

Now add water gradually not at once and knead stiff dough out of it. When done cover it with a lid and let it set for an hour so that the sooji puffs up and it will make the golgappas turn out nice and puffy.

Step 2: Rolling the golgappa rounds
Now it’s been an hour so take the dough and knead it once more. Put a little oil onto the dough and knead well so that the dough is nice and smooth.

Now, take small portion of dough and make a flat ball and roll it out like a big roti with a rolling pin. Make sure the roti is nice and thin.

Step 3: Cutting the Golgappas out of the roti
Now after we have rolled a big roti take a bottle cap or a kulfi cone like I am using my oil bottles cap to cut the small round circles.

Now take them out and place on a cotton cloth and cover with a cotton cloth as well so they don’t dry up.

Similarly roll one more roti and cut out the golgappas and place in the cotton cloth and let it sit for a while.

Step 3: Frying the golgappas
Now it’s time to fry the golgappas so turn the gas on and let the oil heat up.
But before that roll the golgappa circles once more.
Now the oil has heated up put the golgappas into it and press a little and fry so they puffs up and after a while turn them so that they fry from the other side. We need to fry them by lightly putting pressure on it.

Now place a tissue paper on a utensil with netted pattern so after taking out the golgappas the excess oil drains out easily.
Take out the golgappas into the bowl and fry the rest of them as well.
Let the golgappas sit for a while as they must be soft now and letting it sit in open air would make them super crunchy.

Making the tangy water

Step 1: Grinding the coriander and mint leaves
At first we need to make nice pate of the fresh coriander, mint leaves and green chili. So in a blending let’s take them and put a little water and make a fine paste.

Step 2: Boiling and melting the jiggery in water and making the tamarind pulp
Now in a bowl full of warm water boil the jaggery in it and make a nice solution. And take the tamarind in a bowl and pour warm water in it and melt it and take out the pulp and strain out for a smooth paste.

Step 3: Strain the coriander and mint paste
The paste we made, let’s strain it out so that all the stems and lumps are out and a smooth paste is there. And keep the rest of the portion aside.

Step 4: Making the tangy water
Now take sufficient water in a big bowl and pour jaggery water, tamarind pulp, black salt, chaat masala, red chili powder, asafetida, cumin seeds and salt, and mix everything well and nice. Now put the coriander & mint paste as well and mix it all together. Put the boondis as well and the water is so ready!

Step 4: Making the stuffing
I have made a stuffing out of a few boiled potatoes with a little onion, fresh coriander, slat and red chili powder.

Step 5: Let’s serve them
Put the stuffing in it and pour the water in it. It is super yummy to taste.

Notes:
1. The dough of Golgappa needs to be stiff so they turn out nice and puffy.
2. Keeping the dough to rest helps in making the Golgappas nice and puffy.
3. The dough can make about 200 golgappas, if you want to make less Golgappas then alter the quantity.
4. Fry the golgappas nice and brown and take out on a tissue paper so excessive oil is absorbed.

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