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II Golgappa / Paani-puri II

 Ingredients: (Serves : 4)

For Golgappas / Puris :

  • 1 cup all-purpose flour
  • 1/2 cup semolina
  • 1tbsp melted ghee
  • Oil for deep-frying

For the Paani :

  • 4 cups Tamarind
  • 4 cups water
  • 1 bunch coriander leaves
  • Salt to taste
  • 1/2tsp black pepper powder
  • 1tsp. chili powder
  • 1/2 tsp dry-roasted cumin powder
  • sugar to taste

To Serve :

  • 1 cup chick peas (cooked)
  • 1 potato (chopped)
Preparation:

For Golgappas / Puris :

  • Mix the flour, semolina, ghee and sufficient water to knead into a stiff dough.
  • Roll out the dough into thin round, then cut out 1-inch rounds (use a bottle screw cap). Cover with damp cloth.
  • Heat the oil in a kadhai or deep-frying pan over a moderate heat.
  • Fry the rounds, a few at a time, until they are puffed up and light brown all over. The puffing process is helped by placing a spatula or karchhi in the middle of the pan and moving it gently to make waves in the oil. But be careful, oil should not spill out or on you. 
  • When cooked, place, with great care, on absorbent kitchen paper towel to drain.

For Paani :

  • Boil the tamarind in water till soft. Squeeze the tamarind and then strain.
  • Now add salt, cumin powder, chili powder, pepper powder and chopped coriander to it.
  • Dissolve sugar in it.

To Serve :

  • Make a hole on top of each puri. Fill each puri with a 2-3 chickpeas and potatoes.
  • Dip the puri into the  paani and serve immediately or it will become soggy.
  • The paani can also be served in a separate container.


 

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