Golgappa Chat
20 May, 2018
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Ingredients Â
- FOR golgappa Semolina - 1 cup
- Wheat flour - 2 t bsp
- Asafoetida/hing - a pinch
- Water - 1 cup
- Oil - for frying
- For pani Mint leaves paste - 1 tbsp
- Tamarind water - 6 tbsp
- Black pepper powder - 1/4 tsp
- Roasted cumin seeds powder - 1 tsp
- Asafoetida/Hing - 1 tsp
- Sugar - 1 tbsp
- Salt - to taste
- Black salt - 1/2 tsp
- Water - 10 glass
- For stuffing boiled matar
- Finely chopped onion
- Chopped coriander leaves - 1 tbsp
- Salt - to taste
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InstructionsÂ
- Take a large bowl add semolina,wheat flour,asafoetida and salt and mix well.
- Add little by little water to make a dough.
- Cover this dough with muslin cloth and keep aside for 30 mins.
- Roll out the dough.
- With the help of bottle cap cut the roll out dough in a round shape.
- Heat enough oil in a pan and deep fry the golgappa on a low flame till golden brown and crispy.
- Drain in paper napkin.
- Take 10 glass of water and add mint leaves paste, black pepper powder, tamarind water, sugar, salt, black salt, roasted cumin seeds powder, asafoetida and mix it well.
- Paanipuri ka paani is ready.
- Serve it with paanipuris!
- Boil the yellow matar and add salt,onion and coriander leaves and mix well
- Now stuff the yellow matar in the golgappa and dip in the tamarind and mint water and enjoy pani puri chat
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