Golgappe, also known as pani puri, are a beloved street food in India. Whether you're craving a tangy and spicy snack or want to impress your friends with a homemade treat, learning "golgappe kaise bante hain" is a skill worth mastering. This guide will take you through the process of making perfect golgappe at home.
Ingredients for Golgappe
Before we dive into "golgappe kaise bante hain," let's gather the essential ingredients:
- Semolina (Sooji): 1 cup
- All-purpose flour (Maida): 1 tablespoon
- Salt: A pinch
- Water: As needed
- Oil: For frying
For the Pani (Spicy Water):
- Mint leaves: 1 cup
- Coriander leaves: 1 cup
- Green chilies: 2-3
- Tamarind pulp: 2 tablespoons
- Black salt: 1 teaspoon
- Cumin powder: 1 teaspoon
- Chaat masala: 1 teaspoon
- Water: 4 cups
For the Filling:
- Boiled potatoes: 2, mashed
- Boiled chickpeas: 1 cup
- Chopped onions: 1
- Chopped coriander: 2 tablespoons
- Chaat masala: 1 teaspoon
- Salt: To taste
Step-by-Step Guide: Golgappe Kaise Bante Hain
1. Making the Golgappa Dough
- Mix semolina, all-purpose flour, and salt in a bowl.
- Gradually add water and knead into a firm dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Shaping the Golgappe
- Divide the dough into small balls.
- Roll each ball into a thin disc, about 2 inches in diameter.
3. Frying the Golgappe
- Heat oil in a deep pan.
- Fry the discs on medium heat until they puff up and turn golden brown.
- Remove and drain on paper towels.
4. Preparing the Pani
- Blend mint leaves, coriander leaves, green chilies, and tamarind pulp into a smooth paste.
- Mix the paste with water, black salt, cumin powder, and chaat masala.
- Adjust salt to taste and refrigerate.
5. Making the Filling
- In a bowl, mix mashed potatoes, chickpeas, chopped onions, coriander, chaat masala, and salt.
- Combine well.
Assembling the Golgappe
- Poke a small hole in the center of each golgappa.
- Stuff with the potato-chickpea filling.
- Dip into the spicy pani and enjoy!
Tips for Perfect Golgappe
- Ensure the dough is firm to achieve crispy golgappe.
- Fry on medium heat to prevent burning.
- Use chilled pani for an authentic taste.
Conclusion
Now that you know "golgappe kaise bante hain," you can easily make this delightful street food at home. With the right ingredients and a bit of practice, you'll be serving up golgappe that rival any street vendor's. Happy cooking!