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Home Bombay Specials Sweets Golgappa, (Pani Puri)

Golgappa, (Pani Puri)

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  gol gappa


Quantity Measure  Ingredient Name Description
182 Teacup Rava/Soji/"Semolina" Puri dough
1/2 Tablespoon Flour, Maida - (American Pillsbury) Puri dough
3 Tablespoon Soda Water Club Soda - Puri dough
  As Required Salt To taste - Puri dough
1, 1/2 Teacup Mint Leaves (Pudina) Chopped - for Pani
1 Tablespoon Garam-Masala for Pani
1/3 Teacup Chilly Powder, Red for Pani
1 Teaspoon Coriander Powder for Pani
4-5 Nos Coriander/Dhania for Pani - crushed seeds
1 Teaspoon Saunf - Fennel Seeds - Badi Shep for Pani
1, 1/2 Teaspoon Jeera/Cumin Seeds for Pani
  As Required Salt for Pani - to taste
2 Large Potatoes For filling - boiled, peeled and mashed
1 Teacup Chana, whole (Kabuli Chana) For filling - boiled and mashed


* Mix semolina, plain flour, soda water and salt. Knead well to make a 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 kadai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
* Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
* Soak the tamarind in

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