RECIPE OF GOLGAPPA ? 

Ingredients
Ingredients: To make Puri

Maida- 1/2 cup
Rava (Semolina) - 1/2 cup
Baking powder- 1 pinch
Salt

Ingredients: To make Pani:

2cups Mint Leaves Chopped
1/2Cup Coriander Leaves Chopped
Ginger 1 medium piece
Green chilies 5 to 6
Cumin seed powder 1tsp
Black Salt 11/2 tsp
Tamarind (Imli) paste 1/4 cup
Salt to taste
Cooking Instructions
To make Puri:

Mix the above ingredients with cold water and make it into smooth stiff dough. Cover the dough with a wet cloth and place in a bowl. Keep the bowl in another bowl filled with ice cubes. Set aside for 15 minutes. Make small even sized (round biscuit size) balls from the dough and roll into small circles. Put one by one in hot oil and press well with ladle to puff up. Fry till crisp and golden brown. Fry on medium flame. Store in an air tight container.

To make Pani:

1. Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
2. Grind together mint leaves, chopped coriander, ginger, chillies and cumin seed powder to a smooth consistency in a blender.
3. Transfer the paste into a large bowl. Add 1 litre of water, tamarind water and continuously mixing the contents. Add black salt and salt. Mix well.
4. Refrigerate for about 2 hours to ensure proper blending. Keep the water cool for a better taste.

For The Sweet Chutney:

1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder

Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

SERVING :
Boiled and diced potatoes- 1/2 cup
Green gram- 1/4 cup (soak green gram for 6 hrs and pressure cook for 1 whistle) Black Chana -1/4 cup (soak black chana for 6 hrs and pressure cook for 2 whistle)

Later add some red chilli powder, chat masala to the Boiled potatoes.

Final Serving Method:

Make a hole with thumb on top of each pani puri. Put little cooked green gram, boiled potato, black chana & little sweet chutney and fill it with green chutney (pani). Serve immediately.

source www.portlandindian.com

Answered by deepthi , an ibibo Specialist, at 11:50 AM on July 26, 2008

1.For puris:

Maida(all purpose flour) 1 cup
Sooji(rawa or semolina) 2 tspn
Water
Oil for frying
2. For Sonth chutney:

Tamarind-50gm
Jag gery 1/2 cup(crushed)
Salt
Rock salt(kaala namak) 1/2 tspn
Garam masala powder 1/4 tspn
Powdered dry ginger 1/2 tspn
Red chilli powder 1/4 tspn

3. For tamarind chutney or Paani:

Mint leaves(pudina) 1/2 bunch
Corainder leaves chopped 1/2 cup
Green chillies 2-3
Black rock salt(kaala namak) 1/2 tspn
Red chilly powder 1/4 spn(optional)
Salt as per taste
Cumin seeds 1 tspn
Jaljeera powder or chat masala powder 1tspn
Water and ice cubes
Method:

Sieve the flour and add sooji and salt .Knead a hard dough using some water
Now let it rest under wet cloth for about an hour or more
Later take a small portion of this dough and roll into a thick chapati
Using a small bowl or cup with sharp edges,cut the chapati into many puris
Repeat the procedure for remaining dough
Now fry these puris in hot oil,gently pressing them from sides so that the puris puff up(some of them may not puff at all,so dont worry,coz then you will get a genuine reason to make papdi chat to make use of unpuffed puris;)
Drain them on tissue paper and store them into an airtight container ,after cooling ,till further use
For sonth chutney ,boil all the ingredients ,till a thick consistency is obtained.strain and let it cool down
For tamarind chutney,grind coriander leaves and mint leaves along with green chillies and cumin seeds,into a fine paste
Now take this grinded paste,mix some water salt,rocksalt,icecubes,some tamarind water,jaljeera powder or chaat masala powder and keep on tasting and adjusting ingredients(wow ..i love this part of making)till you finally achieve satisfying flavour
Now finally for serving,carefully prick the puris with finger,put the stuffing of your choice(ragda or boiled potato,boondi,or sprouted moong)put some sonth chutney,then dip into chilled tamarind chutney and consume IMMEDIATELY…….Have a blast
For convenience ,you can mix both types of chutneys in a single container,and serve

Answered by Rocky , an ibibo Master, at 10:19 PM on July 19, 2008

1.For puris:

Maida(all purpose flour) 1 cup
Sooji(rawa or semolina) 2 tspn
Water
Oil for frying
2. For Sonth chutney:

Tamarind-50gm
Jaggery 1/2 cup(crushed)
Salt
Rock salt(kaala namak) 1/2 tspn
Garam masala powder 1/4 tspn
Powdered dry ginger 1/2 tspn
Red chilli powder 1/4 tspn

3. For tamarind chutney or Paani:

Mint leaves(pudina) 1/2 bunch
Corainder leaves chopped 1/2 cup
Green chillies 2-3
Black rock salt(kaala namak) 1/2 tspn
Red chilly powder 1/4 spn(optional)
Salt as per taste
Cumin seeds 1 tspn
Jaljeera powder or chat masala powder 1tspn
Water and ice cubes
Method:

Sieve the flour and add sooji and salt .Knead a hard dough using some water
Now let it rest under wet cloth for about an hour or more
Later take a small portion of this dough and roll into a thick chapati
Using a small bowl or cup with sharp edges,cut the chapati into many puris
Repeat the procedure for remaining dough
Now fry these puris in hot oil,gently pressing them from sides so that the puris puff up(some of them may not puff at all,so dont worry,coz then you will get a genuine reason to make papdi chat to make use of unpuffed puris;)
Drain them on tissue paper and store them into an airtight container ,after cooling ,till further use
For sonth chutney ,boil all the ingredients ,till a thick consistency is obtained.strain and let it cool down
For tamarind chutney,grind coriander leaves and mint leaves along with green chillies and cumin seeds,into a fine paste
Now take this grinded paste,mix some water salt,rocksalt,icecubes,some tamarind water,jaljeera powder or chaat masala powder and keep on tasting and adjusting ingredients(wow ..i love this part of making)till you finally achieve satisfying flavour
Now finally for serving,carefully prick the puris with finger,put the stuffing of your choice(ragda or boiled potato,boondi,or sprouted moong)put some sonth chutney,then dip into chilled tamarind chutney and consume IMMEDIATELY…….Have a blast
For convenience ,you can mix both types of chutneys in a single container,and serve ..

Answered by NISHA , an ibibo Citizen, at 4:09 PM on July 09, 2008

Ingredients:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste

For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans
Method:

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 kadhai. 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 ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.

Answered by Debashis , an ibibo Master, at 1:35 PM on July 09, 2008

Ingredients:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste

For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans

Method:

* 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 kadhai. 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 ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
* Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
* Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
* Refrigerate for about 2 hours to ensure proper blending.


Serving Panipuri:

* Poke a small hole in the center of each puri.
* Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

Answered by kishore , an ibibo Master, at 7:33 PM on July 05, 2008

You can make golgappas at home .
INGREDIENTS- {For make a PURIES}
1 cup maida
1 cup sooji
1 pinch baking powder
Mix this materials and make a dough and roll small size roties.Deep fry all roties on low heat.
(For make a PANI)
1/2 cup tamarind
1/2 tsp black salt
1/2 tsp dry ginger
1/2 tsp garam masala
1/2 tsp red chili powder
Make a paste its materials and add 1 litter water ,stir 2 minutes.
mix salt to taste.
OR
"Goldi galgeera" mix in one litter water and stir 2 minutes.
( FOR FILLING)
Boiled massed potato or boiled peas
Then you can serve very tasty gol gappas .
poke a small hole in center and fill boiled peas ,dip golgapps in spicy pani and serve.

Answered by Romi , an ibibo Master, at 10:12 AM on July 05, 2008

You can make golgappas at home .
INGREDIENTS- {For make a PURIES}
1 cup maida
1 cup sooji
1 pinch baking powder
Mix this materials and make a dough and roll small size roties.Deep fry all roties on low heat.
(For make a PANI)
1/2 cup tamarind
1/2 tsp black salt
1/2 tsp dry ginger
1/2 tsp garam masala
1/2 tsp red chili powder
Make a paste its materials and add 1 litter water ,stir 2 minutes.
mix salt to taste.
OR
"Goldi galgeera" mix in one litter water and stir 2 minutes.
( FOR FILLING)
Boiled massed potato or boiled peas
Then you can serve very tasty gol gappas .
poke a small hole in center and fill boiled peas ,dip golgapps in spicy pani and serve.

Answered by Seema , an ibibo Master, at 5:35 PM on July 03, 2008

Ingredients:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste

For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans

Method:

* 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 kadhai. 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 ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
* Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
* Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
* Refrigerate for about 2 hours to ensure proper blending.


Serving Panipuri:

* Poke a small hole in the center of each puri.
* Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

Answered by , an ibibo Citizen, at 5:35 PM on July 03, 2008