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.

You May Like:-

How to make Dahi Bhalle Chaat

How to make Khasta Kachori

How to make Samosa

How to make Puran Poli

Welcome to my kitchen, Today we will make Puran Poli. Puran Poli is a Maharashtrian recipe made with chana dal, flour and cardamom, and sugar. This delicious side dish recipe. it is extremely rich in flavors. Puran Poli is loved by kids and adults alike. It's a great breakfast recipe you can eat with a hot cup of masala tea. If you're having those sudden hunger pangs and want to eat something scrumptious yet light on the stomach,  so that time you can make Puran Poli. and you can enjoy eating. so let's come and see how to make Puran Poli.

Ingredients for Stuffing of sweet for filling

• 1to ½ cup powdered jaggery/
• 1 to ½ cup chana dal
• Water for pressure cooking the chana dal
• 2 teaspoon ghee
• 1 teaspoon fennel powder
• ¾ to 1 teaspoon saunth (dry ginger powder)
• ½ teaspoon cardamom powder or 4 to 5 green
• cardamoms crushed finely
• ¼ teaspoon nutmeg powder

Making stuffing for Puran Poli.

Step 1:- Wash the chana dal and soak the chana dal for 30 minutes or one hour.

Step 2:- After 30 min. In a pressure cooker, cook the chana dal for 3 to 4 whistles.

Step 3:- Once the pressure settles down on its own, strain the cooked dal. Please remain the dal need not be cooked completely about 85 to 90% cooked is fine.

Step 4:- Keep the dal in the strainer for some minutes so that all the stock is drained.

The cooked lentils have to be drained very well.

Step 5:- Now heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder, and fennel powder. Saute for a few seconds.

Step 6:- Add the chana dal and jaggery. Stir well and let this Puran mixture cook on a low flame till the mixture becomes dry.

Step 7:- Keep on stirring the Puran mixture at intervals. Once the Puran stuffing becomes dry and thick, switch off the flame.

Step 8:- Let it cools and then mashes the Puran mixture with a potato masher. You can also use your mixer to mash the Puran mixture very well.  now your stuffing is ready. Keep aside.

Preparing the dough for Puran Poli

Step 1:- Take whole wheat flour and purpose flour/maida and salt in a bowl mix well.

Step 2:- Add a little bit of water and ghee and mix. Begin to knead the dough adding water as required.

Step 3:- Make smooth and soft dough. Cover and keep aside the dough for 15-20 minutes.

Now we will make Puran Poli

Step 1:- Take a medium or large size ball from the dough. Roll it 2-3 inches in circumference on a dusted rolling board.

Step 2:- Place a portion of the Puran mixture in the center of the rolled dough. Bring the edges together towards the center. Join all the edges.

Step 3:- Sprinkle some flour and start rolling the dough.

Make a medium or large circle.

Step 4:- Heat the Tawa spread some ghee in Tawa.

Step 5:- Place the rolled dough circle on the Tawa.

Step 6:- When one side gets browned, turn over and cook the other side till you see some brown spots.

Step 7:- Once the second side gets browned, then turn over and apply ghee. when it cook well then stack them in a casserole or in a kitchen napkin. make all dough in this way

You can serve Puran Poli with milk, hot chay or yogurt/curd or ghee/ butter. you can eat it with sbji also.

How to make Idli and Coconut Chutney

Welcome to my kitchen, Today we will make soft, fluffy idlis and Coconut Chutney, Idli is a traditional breakfast made in every South Indian household. Idli is popular not only in the whole of India but outside India too. Idlis are made for one of the healthiest breakfasts. Italy is a soft fluffy steamed cake made of fermented rice and lentil batter. idli is easily digestible. It is prepared by steaming the batter made of short-grain rice and protein rich urad dal. soft and spongy texture greatly depends on how its batter is prepared. idli is too tasty to eat and it is healthy also. so let''s come and see, how to make idli

Ingredients for Coconut Chutney

• 1 cup roughly chopped Fresh Coconut
• 1 teaspoon grated Ginger
• 2 Green Chillies, chopped
• 1 tablespoon Roasted Chana Dal (daliya)
• 1 tablespoon Curd
• 1 teaspoon
• Lemon Juice or Tamarind Paste
• 1/2 cup Water
• Salt

For Tempering the chutney

• 1/2 teaspoon
• Cumin Seeds 
• 1/4 teaspoon Mustard Seeds 
• 4-5 Curry Leaves 
• 1 Dry Red Chilli
• 1 teaspoon Oil

Making method of Coconut Chutney

Step 1:- Take chopped coconut in a small chutney grinder jar.

Step 2:- Grind it to make a medium coarse paste and transfer to a bowl.

Step 3:- In the same jar grinds the green chilies, roasted chana dal and ginger. Grind them to a smooth powder

Step 4:- Now add crushed coconut, curd, lemon juice, salt, and 1/2 cup water.

Step 5:- Grind them to make a medium coarse paste. Transfer it to a bowl.

Step 6:- Heat oil in a small pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chili, and curry leaves and sauté for 10 seconds.

Step 7:- Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well.

                                           *************

Ingredients for Idli

• 2 cups idli rice, 2 cups parboiled rice. you can use 1 cup regular rice and 1 cup parboiled rice
• ½ cup whole or split urad dal  (husked black gram) 
• ¼ cup thick poha (flattened rice) 
• ¼ teaspoon fenugreek seeds (methi seeds) 
• 2 cups water for soaking rice and 1 cup water for soaking urad dal. 
• water as required  for grinding urad dal and rice 
• 1 teaspoon rock salt (sendha namak)
• oil as required to apply to the idli molds. 
• 2.5 cups water for steaming idli

The first Step is soaking rice and dal for making Batter

Step 1:- In a bowl takes 1 cup of parboiled rice and 1 cup of regular rice. otherwise, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice

Step 2:- Wash both the rice varieties for a couple of times. Drain the water and keep aside.

Step 3:- Take ¼ cup thick poha in a bowl. wash the poha once or twice with water.

Step 4:- Now add the poha to the rice. Add 2 cups of water. mix very well and keep aside covered to soak for 4 to 5 hours.

Step 5:- In a separate bowl takes ½ cup urad dal along with ¼ teaspoon fenugreek seeds. wash a couple of times. Add 1 cup of water. Cover and soak for 4 to 5 hours.

Now we will prepare Batter for Idli

Step 1:- Grind the urad dal, methi seed with. Grind till you get a smooth and fluffy batter. you can add water as you required at the time of grind the dal.

Step 2:- Now Remove the urad dal batter in a bowl and keep aside.

Step 3:- Now Grind the rice in the same grinder jar.  For make a smooth batter. grind the rice in batches.

Step 4:- Mix both the batters together in a large bowl. Add salt and mix well.

Step 5:- Cover and let the batter allow ferment for 8 to 9 hours or more if required.

Now we will be steaming Idli.

Step 1:- First grease the idli molds with oil.

Step 2:- Pour the batter in the molds and steam the idli in a pressure cooker or steamer.

Step 3:- If you are using the pressure cooker to remove the whistle.

Step 4:-Steam for 12 to 15 mins or until the idli is done.

You can store the remaining batter in the refrigerator for a couple of days.

Serve the steaming hot idli with coconut chutney and sambar.

You May Like:-

How to make Sambar

How to make Medu Vada

How to make Masala Dosa 

How to make Gujiya

Welcome to my kitchen, Today we will make Gujiya. Gujiyas is the most popular sweet for Holi festival. it is mostly made in Uttar Pradesh, Rajasthan Bihar, and Madhya Pradesh.

It is sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture and are popularly made in Deep fried in ghee. this Indian dessert is commonly made during the festival of Holi.

They are so easy to make that you would be happily surprised by the final outcome. and  you can store them in an air-tight box. and when you required to serve your guest.

Here is how to make Gujiya Recipe at home (Step by Step). so let's see  

Ingredients for dough

• 4 cup White flour (Maida)
• 2 tablespoon ghee
• water or as required

Ingredients for Stuffing

• 200 grams khoya (solids milk)
• ½ tablespoon ghee
• ⅓ cup chopped dry fruits -
• 10 cashews,
• 10 almonds,
• 10 pistachios,
• ½ tablespoon raisins
• ⅓ cup powdered sugar or according to your taste.
• 6 to 7 green cardamoms (make powder) 

First, we will prepare dough for Gujiya

Step 1:- Take the White flour (maida),  in a bowl.

Step 2:- Heat ghee in a small pan or bowl. and pour the ghee on the flours.

Step 3:- Rub the ghee with the flours, with your fingertips

Step 4:- Add water and prepare a flexible and soft dough. and apply some light oil in the dough and Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.

Now we will prepare to stuff for Gujiya

Step 1:- Crumble or grate the khoya (mawa)

Step 2:- Chopped the dry fruits and keep aside.

Step 3:- Heat the pan on a low flame. and melt ½ tbsp ghee on the pan.

Step 4:- Now add the crumbled or grated khoya.

Step 5:- Stir the khoya continuously on low heat. Cook the khoya, till it begins to gather around itself.

Step 6:- Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.

Step 7:- Check , if stuffing is cool down then add powdered sugar, chop dry fruits and cardamom powder.

Step 8:- Mix everything without any lumps. keep the stuffing aside.

Check the taste and If sweet is less then you can add more sugar.

Making Gujiya with filling stuffing

Step 1:- Roll the dough and cut the dough in equal portions. and make a small or medium size ball.

Step 2:- Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.

Step 3:- Put some flour on rolling board.   Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then it is better. 

Step 4:- With your fingertip, apply water all over the  circle corner.

Step 5:- Now place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty.

Step 6:- Keep remember, Don’t add too much of stuffing as then it's difficult to shape them and the Gujiya may break in the oil.

Step 7:- Now Carefully, bring together both the edges and with Gently press the edges. and seal the mix well.

Step 8:- With a small Gujiya cutter or pizza cutter, trim the extra edges.

Step 9:- When you cutting your Gujiya it's very important that the Gujiya should be pressed & sealed well.

Step 10:- Prepare Gujiya this way and arrange them on a plate or tray. Cover the Guijya with a moist napkin so that the dough does not dry out.

Now fry all stuffing Gujiya.

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

Step 2:- Test the temperature of oil, before frying.  for the test add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

Step 3:- Now fry the Gujiya .you can fry3 to 4 Gujiya at a time. or according to your Kadai, if your Kadai is more space then you can fry 4-5 Gujiya

Step 4:- Turn them over carefully as fry the other side. Deep fry till they have become golden, and nicely crisp from outside.

Step 5:- Place Gujiya on kitchen paper towels so that excess oil is absorbed. Fry all Gujiyas this way.

Step 6:- Once they are cooled completely, store them in an air-tight box. Serve Gujiya to your family and guests when required. 

You May Like:-

How to make khasta kachori