Monday, March 30, 2020

How to make Golgappa (Pani puri)

Welcome to my kitchen, Today’s special recipe is all about how to make Suji Golgappa and Atta Golgappa at home. Golgappa is a favorite snack all over India. Making Golgappa puri at home is easy. And they stay crisp and good for a month if stored in an airtight box. so you can make and store it. And whenever you feel like eating street food, you can enjoy it at home. This is a street food that everyone likes. so let's  come and see step by step method for making Golgappa

Ingredients for Golgappa (puri)

  • 160 grams fine unroasted sooji (Rava or semolina)
  • 3 to 4 pinches of baking soda
  • 1 tablespoon all-purpose flour (maida)
  • Water as require
  • salt according to taste.
  • oil for deep frying
Ingredients for GolGappa Pani (Jaljeera)
  • ¼ cup hot water
  • 1 tablespoon tamarind (imli). which is tightly and packed well. 
  • ⅓ cup mint leaves 
  • 1.5 teaspoons cumin seeds (jeera) 
  • 1 teaspoon fennel seeds (saunf) 
  • 1 black cardamom. remove their seeds and kept 
  • ½ teaspoon black pepper (sabut kali mirch)
  • 1 teaspoon amchur (dry mango powder). You can also use lemon juice
  • 1 teaspoon chaat masala
  • 1 pinch asafoetida (Hing)
  • 1.5 cups water for add later 
  • black salt as required – you can use rock salt or regular salt. 
Ingredients for Golgappa stuffing
  • ¼ cup white chickpeas (safed chana) (if you want to add) 
  • ¼cup black chickpeas (Kala chana) 
  • Water, for cooking chickpeas, cooking potatoes
  • Salt for cooking chickpeas and potatoes
  • 3 to 4 potatoes (aloo) 
  • ½ teaspoon Kashmiri red chili powder 
  • ½ teaspoon chaat masala 
  • ¼ teaspoon black salt
Making Gol Gappa Pani or Jaljeera

Step 1:- Soak 1 tablespoon tightly packed tamarind in ¼ cup hot water for about 20 minutes.

Step 2:- Take ⅓ cup loosely packed mint leaves in a small grinder jar.  (add only leaves not stes).

Step 3:- In the same jar adds the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.

Step 4:- Now add all spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper, 1 black cardamom (add only seeds).

Step 5:- Now add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing).  and black salt as required. If you do not have dry mango powder, then you can add some lemon juice.

Step 6:- Grind to a smooth chutney. Take the Jaljeera chutney in a bowl. Also, add 1.5 cups water. and mix very well.

Step 7:- Check the taste of Golgappa Pani. if required you can add more spice powders in this stage. like salt and dry mango powder

Step 8:- If you like to cool water then keep this Golgappa Pani in the refrigerator.  

Making stuffing for Golgappa

Step 1:- Wash the 1/4 cup white chickpeas and 1/4 cup black chickpeas and soak  in enough water overnight or for 8 to 9 hours.

Step 2:- Later drain all the water and rinse the chickpeas very well in running water. Add the chickpeas in a cooker. Also, add 2.5 cups water. Add ½ teaspoon salt.

Step 3:- Boil in a Pressure cooker on a medium flame for 5 to 6 whistles. When the pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not then pressure cook for some more time till the chickpeas are cooked well.
Drain all the water and take the chickpeas in a bowl.

Step 4:- In the same pressure cooker, take 3 to 4 medium-sized rinsed potatoes. Add enough water just about covering the potatoes.
Also add ½ teaspoon salt. Pressure cook them for 5 to 6 whistles on medium flame.

Step 5:- When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them.
Step 6:- Now take a large bowl and add the chopped potatoes, and add boil chickpeas.

Step 7:- Sprinkle ½ teaspoon Kashmiri red chili powder, ½ teaspoon chaat masala. add black salt according to your taste.

Mix everything well. and Keep aside.

Making dough for Golgappa.

Step 1:- In a bowl, take 1 cup fine unroasted Rava (sooji), 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. mix well.

Step 2:- Now add 1 tbsp maida/all-purpose flour to this mixture.
Mix again very well so that the all-purpose flour is mixed evenly.

Step 3:- Mix very well first and begin to knead. add water gradually till it forms a dough.  Sooji absorbs water while kneading. Add water in parts while kneading.

Step 4:- The dough should be not soft nor too hard. If you make the dough soft, then you and 1 to 3 tsp more of the sooji. If the dough looks hard, then you can add sprinkle some water and continue to knead.

Step 5:- Prepare to a semi-soft elastic dough. keep in a bowl or pan. cover with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes.

Step 6:- After 30 minutes. knead again. Now divide the dough into two or three parts. begin to roll with the help of a rolling board.

Step 7:- Try to roll it without adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel.

Step 8:- If your rolling board is the small size, then you can roll in the work surface. because we have to roll to a large round.

Step 9:- You have to be a large thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough will not be rolled evenly, then the Golgappa will not flourish.

Step 10:- Now with a cookie cutter, cut small to medium discs from the rolled dough. if you have not a cookie-cutter then you can use  small bowl.

Step 11:- Remove the dough edges and places the small roundels in a plate Separate. and covered with a moist kitchen towel. (Remember the balls don't stick together)

Step 12:- In this way make all the pooris and keep them covered in a moist kitchen towel.

Now we will fry all puris of Golgappa.

Step 1:- Heat the oil for deep frying in a Kadai.

Step 2:- The oil should be medium hot. for the check of heats of oil Add a tiny piece of the dough ball in the hot oil.

Step 3:- If the ball steadily comes up to the surface. it means the oil is hot and you can fry the puris.

Step 4:- You can fry up to 4 to 8 pieces at a time, depending on the size of your Kadai.

Step 5:- When the puris start puffing up, then gently nudge each puri with a spoon, so that they puff up well.

Step 6:- Fry them till they are a light golden or golden. Drain fried puri on kitchen paper towels. There will be a few flat puris too. These you can use to make sev puri or papdi chaat.

Step 7:- Fry all the puris and drain them on paper towels.

Step 8:- Once they get cooled, immediately add puris to a jar or box and close the lid tightly.

Step 9:- They stay crisp and good for a month if stored in an airtight box.

Now serve the Golgappa with tamarind sweet chutney and Jaljeera Pani.

Step 1:- Take the Golgappa puri on a small plate. open the top with a spoon or with clean fingers.

Step 2:- Place the chickpeas and potato stuffing inside the Golgappa puri.

Step 3:- Put in some sweet tamarind chutney less or more as per your preferences.

Now put the jaljeera pani or golgappa pani.
Have the Golgappa immediately. and enjoy eating.

You can see Tamarind Sweet chutney recipe in Dahi Vada recipe.

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