Golgappa
Samolina(rava)-1/2 cup
Wheat flour-1/2 cup
Oil for frying
Water-as required
boiled mash dry pea -2 cup
Baking soda -1 pinch
Black salt as required
Regular Salt as required
Roasted cumin powder-1/2 table spoon
Black pepper powder-1/2 table spoon
Red chilli powder-1/4
Green chili -2
Tamrind paste-3 table spoon
Asfoetida-1 pinch
Green coriander -1/2 cup
Mint leaves -4
Chopped onion
Besan bhujia
Method-
For puri-
- Take 1/2 cup rava and 1/2 cup wheat flour in a wide bowl and mix it
- Knead dough with help of water .Dough should be neither too soft nor too hard
- knead the dough until smooth texture
- Divide dough into equal portion and make ball
- Roll out each ball and make a like chapati Chapati shouldn't be thin or too thick
- Make a tiny Puri with help of cutter or using small round shape lid and roll it
- Heat oil in kadahi add tiny puris
- Deep fry it in heat oil until get crispy and brown
- Each Puri press with spatula(to puff them up)
- The heat of oil should be medium flame
- For golgappa pani
- Take a grinder add coriander,tamrind paste,green chili,black salt,regular salt,cumin powder,black pepper powder,asfoetida, red chilli powder,mint leaves and less amount of water and grind it
- Then add water according to amount of ingredients and mix it
- Assembling of golgappa
- Take a golgappa making hole in center by using finger or spoon then add boiled and mashed pea ,chopped onion,besan bhujia,and fill with pani
- If you want to eat sour and sweet golgappa then add sweet chutney
