Golgappe

If you are bored of eating sweets and want to spice up your celebration, what can be a better option than golgappe? It is known by different names in different regions, the most popular ones being panipuri, puchka and gupchup. Golgappas are easily available in restaurants as well as on the roadside. Standing by the road and eating this juicy mound with your friends is an experience that cannot be defined. A little effort of preparing it yourself can give you a chance to have the same fun at home also. If you do not want to miss out on the fun, then try the recipe given below. Read on and know how to make golgappe.

Golgappe Recipe

Ingredients

• 1/2 cup Fine Semolina (Rava)
• 1/2 tbsp Plain Flour (Maida)
• 3 tbsp Clubsoda
• Salt (according to taste)

For Pani

• 1 1/2 cups Chopped Mint Leaves
• 1 tbsp Garam Masala
• 1/3 cup Red Chili Powder
• 1 inch Coriander (dhania) Powder
• 4-5 Crushed coriander seeds
• 1 tsp Fennel seeds
• 1 1/2 tsp Cumin Seeds
• Salt (according to taste)

For Filling

• 2 Mashed potatoes with salt to taste
• 1 cup Boiled garbanzo beans

Method

For Puri

• Mix semolina, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
• Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
• Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown
• Place the puffed circles or puris on absorbent kitchen tissue.  Store extra puris in an air-tight container.

For Pani (Water)

• Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
• Add mint leaves, chopped coriander, ginger, chilies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
• Transfer the paste into a large bowl and add 1 litre of water. Now, continuously mix the contents with a spoon and add black salt as well as salt.
• Now mix it well and refrigerate for about 2 hours to ensure proper blending.

Serving Golgappe

• Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes and garbanzo beans as filling.
• Add a little tamarind chutney. Dip in pani so that puri is filled with it and Serve.