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The ingredients needed to cook Golgappa with spicy potato-chana masala and spicy flavored water:
- Get For of Golgappa poori-.
- Take 1 cup of Wheat flour.
- Use 1 cup of Rava.
- Provide 1 cup of warm water.
- Prepare For of Khatta Pani-.
- You need 1/2 cup of tamarind (already soaked for 1 hour).
- Prepare 1/4 cup of coriander leaves.
- Take 10-12 pc of mint leaves.
- Prepare 2 of green chillies.
- Use 1 inch of ginger.
- Take To taste of Black Salt.
- Provide 1 tsp of roasted cumin Powder.
- Take 1/2 tsp of black pepper powder.
- You need 1/2 tsp of red chilli powder.
- Prepare For of Aloo Masala-.
- Use 4 of big boiled potato.
- Prepare 1/2 cup of chopped onion.
- Use 1/2 cup of black chickpea (chana) already soaked for 4-5 hours.
- Provide to taste of Black Salt.
- Provide 1 tsp of roasted cumin Powder.
- Take 1 tsp of coriander Powder.
- You need 1 tsp of chat masala.
- You need 1/2 tsp of black pepper powder.
- You need 1/4 tsp of red chilli flakes / red chilli powder.
- You need 1/4 cup of coriander leaves.
Instructions to make Golgappa with spicy potato-chana masala and spicy flavored water:
- Put wheat flour and rava in a mixing bowl. Add little warm water and start kneading. Add again some water and continue to knead, Sooji absorbs water while kneading. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead. knead to a semi-hard elastic dough..
- Keep the well kneaded in a bowl and cover with a moist kitchen towel / napkin or cotton cloth and allow the dough to rest for 25-30 minutes..
- For khatta Pani:- Make tamarind pulp and green chutney..
- As we have already soaked tamarind, so rub the tamarind well using fingers. check for extra seeds, skin and unwanted particles and discard them. Take all extracted pure pulpy tamarind in a mixer jar and blend it well to make a paste/purie. Tamarind pulp ready. Now, pour coriander leaves, Mint leaves, green chilli and ginger in a mixer jar, blend it well and get thick paste. Green chutney is also ready..
- Now, take a big bowl, mix tamarind pulp and green chutney. Pour in half litre of water. Then add in red chilli powder, roasted cumin powder, black pepper powder and black salt (as per taste). You can also add extra water according to your choice. Mix well. Strain it for getting pure water without any impurities. Here is spicy khatta Pani ready..
- Take all boiled potatoes in a bowl, mashed well. Add in black chana, onion and mix it. Then add black salt as per taste, red chilli flakes, roasted cumin powder, coriander powder, black pepper powder, chat masala and 1 tsp green chutney. Mix well and garnish with coriander leaves. Aloo chana masala filler is ready..
- Here’s the dough after 30 minutes. Simply knead again, without using water. Now divide the dough into 3 or 4 parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel otherwise it becomes dry..
- Roll to a large round. Also, flip the entire rolled dough without it breaking or tearing apart. keep on rolling to very thin & even round. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly. Roll the edges too and make all pooris in the same way..
- Frying Pooris:- Heat oil for deep frying in a Kadai or pan. The oil should be medium hot. keep flame high and slid a few pooris in the oil. they will puff up quickly as soon as you add them to the hot oil. Otherwise, Nudge the pooris with the frying spoon so that they puff up. once they puff up, turn the gas flame low and then flip the pooris another side. Flip a couple of times. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan..
- Continue to fry the pooris till they become golden colour. keep them in the oil getting fried for a few seconds even after getting golden colour, so that they become crispy. Frying this way, gives a crisp texture to the pooris from outside as well as inside. Otherwise, they remain soft from inside and crisp from outside. Drain pooris on kitchen paper towels. continue to fry the pooris in this way..
- Enjoy Golgappe/Panipooris with tasty aloo chana masala and spicy flavored khatta pani...
- Tips: (1) The kneading is very important in getting the perfect pani poori texture. The dough is neither soft nor too much hard. (2) The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up. (3) you can use green chilli also instead of red chilli flakes in aloo chana masala. (4) add in salt and chilli as per your taste..
Who doesn't like enjoying crispy and hollow golgappa stuffed with masala made of potato Pani Puri or Golgappa - deep fried mini poori filled with lip smacking spicy and sweet flavored pani/water and with potato filling. This Chana Aloo Masala is a fast and flavorful meal infused with warm, aromatic Indian spices. Top the finished Chana Aloo Masala with fried onions would for a sweet/smoky contrast to the acidic tomato sauce. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and. Its spicy, moderately hot and full of flavors!
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