Golgappe recipe also called Panipuri recipe is a very popular snack from North India named differently in different part of the country. You can choose to make the water for Golgappe at home. You can also present golgappe in a serving plate garnished with whisked curd, mint chutney and tamarind chutney.
Golgappe recipe (also known as panipuri recipe) has many more names throughout the globe. It is a mind blowing chaat one can never forget – a mood-refresher
1 cup whole wheat flour (aata)
Oil for deep frying
1 cup semolina (suji)
1/2 teaspoon red chillies
1 boiled potato cut into small cubes
1/2 teaspoon amchur
1/4 cup boiled chole (chick peas)
5 tablespoon of Jaljeera powder
Salt to taste
For GolGappe shells:
1. Make 1 cup of water luke warm.
2. Mix aata, suji, 1 teaspoon salt and 2-3 teaspoons oil
3. Add luke water little by little and knead it to tight dough
4. Cover it for 20 minutes with damp cloth
5. Make small discs of 1 inch each by taking small balls.
6. Put oil in a frying pan and let it heat on medium flame.
7. Deep fry those small discs on medium flame and let them puff by putting some oil on top of them.
8. Take out puffed shells and let them cool. Turn off the heat
For Solid Filling:
9. Put chole, potatoes, salt, red chillies and amchur and mix them
For Water Filling:
10.Add Jaljeera powder to 5 glass of water
11. Stir it well and keep it aside for 15 minutes.
12.Cool the mixture in fridge for some time.
13.Make a small whole in the shell and fill quarter of shell with solid filling.
14.Fill completely with water filling and serve one by one.
Serves: 4 adults
Preparation time: 30 minutes
Cooking time: 20 minutes
About GolGappe (Panipuri) Recipe:
A popular snack from North India named differently in different part of the country. You can choose to make the water for Golgappe at home. You can also present golgappe in a serving plate garnished with whisked curd, mint chutney and tamarind chutney.
It can also be listed in