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Golgappa / Pani Puri - ???????? / ???? ???? (A Hot and Sweet Indian Snack/Street Food) for Indian Cooking Challenge
Hello friends,
I commented on the challenge blog saying, can it get any better than this? Golgappa. Srivalli, came up with an excellent idea this month to make this all time favorite snack for ICC. This is something that we eat if we are not feeling well or eat more if we are feeling better. Do you know, we used to go and eat golgappa if we wanted to get over our cold or even fever for that matter. I know it is not prescribed (so don't try it), but we just needed any and every excuse to snack on it. And, then we will say "bhaiya, zara teekha jyada karana" (meaning, brother, please make it little spicier). Can you believe how expensive they have become in recent past? Anyways, here is how I did it. The picture was assembled and taken by N (my husband). Golgappa / Pani Puri - ???????? / ???? ???? (A Hot and Sweet Indian Snack/Street Food)  Ingredients For Golgappa/Pani Puri Sooji (Semolia) - 1 cup Maida (All Purpose Flour - 1 tbsp Salt - as per taste Oil - 2 tbsp Water - to mix the dough (very little) Oil - for deep frying For Spicy Pani or Spicy Water Chopped Mint Leaves 1 1/2 cups Chopped Coriander Leaves 1 tbsp. Tamarind 1/3 cup Ginger 1" Green Chillies 4 to 5 Ground Cumin Seed (roasted) 1 tsp. Kala Namak (Black Salt ) 1 1/2 tsp. Salt to taste For Filling Potato Filling Potato (Boiled) - 2 medium ones Red Chilli Powder - 1 tsp Salt to taste Lentil Filling Dry Split Yellow Peas - 1/2 cup (soak them overnight) Salt to taste Chili powder 1/2 tsp Turmeric powder Garam masala powder 1/4 tsp For Red Tamarind Chutney Tamarind 1 cup Jaggery 1/2 cup Sugar 2 tbsp. Red chilli powder 1/2 tsp Dry Roasted cumin powder 1 tsp Kali Mirch (Black pepper) powder 1/4 tsp. Cloves 2 Warm water 2 cups Oil 1 tsp. Salt to taste Preparation For Golgappa/Pani Puri Mix sooji, maida, salt, oil and little watter into a stuff dough.Cover with a cheese/muslin cloth for about an hour or longerPinch a small lemon size ball and roll it out into a thin layerCut the rolled dough with cookie cutter into about 1.5-2 inch diameter circles (depending on how big you can put in your mouth, as these golgappas are usually eaten whole)Fry them in real hot oil for about 10-15 seconds on each side. (they will automatically puff, no need to try anything else).Drain them in paper towel and store them in air-tight container once they are cool enough.For Spicy Pani or Spicy Water Grind everything into a pasteAdd water to make it desired consistency (and as per taste) and keep it in fridge to chillFor Filling Potato Filling Finely mash potato and mixed with salt and red chilli.Lentil Filling Cook yellow peas with salt till they are well cookedDrain and cook with the masalas till aroma comes outFor Red Tamarind Chutney Grind everything into a paste or liquid and adjust seasoning per your tasteServing There are different ways to serve it in different places. This is how we eat it. Make a hole in the puffed golgappa with your finger, fill it with potato and lentil filling (we usually mix potato and lentil filling by adding some finely chopped onion, cilantro and green chillies per your taste). Then dip it in spicy or sweet chutney and enjoy. I like to sometimes mix spicy and sweet chutney and then dip my golgappa in that and eat. My husband likes to eat it topped with dahi. So, enjoy them with anything you like. After all, it is a feel-good snack :) That's all for now. Take care till next post.  related searches : Golgappa
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