snack | Golgappa/Panipuri
Type: SNACK
Contributor: Shehla Siddiqui
Region From: Karachi, Pakistan
Ingredients: For Golgappa dough: 1 cup atta 1 1/2 cups suji 1/2 tspn salt oil 2 tblspn Filling: Shaan Paani puri masala Boiled Kala chana or chick pea can Oil for frying
Cooking Instructions: Mix all the dough ingredients and make a hard dough. Leave it covered for about 5 to 6 hours becasue suji takes time to swell up. Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter. Fry these rounds, four five at a time, on slow fire. Don't remove as soon as it fluffs up. Wait for it to become crisp. Keep the heat low as we do not want a golden color. For golgappa paani: Shaan masala pack has instructions on it. Prepare it with cold water. pierce the golgappa from the centre on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.

Comment by Roopa Belur
Thanks for the recipe, Shehla. Here's another (read as my :-)) way of making the potato (or chickpeas) masala for Golgappas.

I make two chutneys, one hot and the other sweet & sour. You can use them in varying quantities depending on the individual's preference. We like it hot with a tinge of sweet and sour taste.

Hot Chutney:

Ingredients

- Fried Gram (Split Dhania)

- Green Chillies (number depends on how hot you want it and of course, the quantity of masala)

- Mint leaves (pudina) Amount depends on how flavorful you want the masala to be. I use a fairly generous amount

- Salt

- Fresh lemon juice (not lime)

- Cilantro

Procedure:

Blend the ingredients in a mixer into a soft paste. Mix a large amount of the chutney with the potatoes and add some to the spiced water. Note, this is in addition to the Pani Poori masala you use for the "pani". The chutney adds a fresh and flavorful taste to the "water".

Sweet & Sour chutney:

- Soak 7 or 8 Kajur(Dates) for an hour or two. Basically, the softer it gets the better. Once they soften, blend in a mixie into a fine paste. Keep aside.

- Pour two cups of tamarind water in a pan. Note, i use fresh tamarind soaked in a bowl for an hour, but the concentrate works well too.

- Keep the pan on slow fire. Add a teaspoon of jeera (cumin
seeds), a pinch of turmeric and salt, and lots of jaggery.

PS: I use about 4 or 5 reasonably sized blocks of jaggery.

- Stir continuously. Once the mixture thickens, add the Kajur paste.

- Stir for couple more minutes to ensure the Kajur paste has released its flavor and taste.

Comment by Raj Shekar
Enjoy golguppas...
Any recipe for the 'pani' other than the pre-prepared "Shaan' mix...?

Comment by Shehla Siddiqui
Raj,

Sorry for delay in my reply. Rozas and eid kept me pretty busy.

Here is the recipe for golgappa paani:

Boiled water 2 cups
Imli pulp 1/2 dup (soak imli in water and take out the juice)
garam masala 1/4 tspn
Black salt 1 pinch
Black pepper 1 pinch
chaat masala 1 tspn
lemon juice 2 tblspns
salt 1/2 tspn
white cumin seeds powder 1 tspn
saunth (dry ginger powder) 1/2 tspn
Mix everything together and cool it. you can add ice if there is no time to chill it.

Note: Reduce the quantity of imli if you like it less sour.
Please let all of us know if you liked the paani recipe!

Comment by Shehla Siddiqui
Roopa,

Thanks for adding to the recipe. It seems easy and good, i will let you know after trying it out!

Thanks
Shehla

Comment by Roopa Belur
Thanks for sharing the recipe for "paani", Shehla. I follow the same recipe and use the listed ingredients except for garam masala. I haven't tried black salt though. I am sure it adds to the taste and flavor significantly. I was unaware of that, Shehla. Thanks for letting me know.

Regards,
Roopa

Comment by Raj Shekar
Thanks Shehla...I will surely sample this one...
Regards

Comment by promila shukla
Recepie seems to easy and good. How about if we put a little pudina leaves also.

Comment by tara sharms
i have one question how to make recipe golguppa i this send in my e-mail thankyou

Comment by iram nisa
thanx for such an easy and simple recispe of golpaa.... shehla. i will try it surely ok.

Comment by iram nisa
thanx for such an easy and simple recispe of golpaa.... shehla. i will try it surely .

Comment by rialara
thx i was in search of this since long time

Comment by nasir
i vil try my best thanks a lot

Comment by nasir
u did'nt mention here dat how much v hav 2 add water in dough.plzzz clear my question as soon as possible b,coz i hav 2 try this

Comment by Kantilal Parmar
This was my special at Bombay Chaupati long time ago in 1947-48
Miss that

Comment by Dinesh
Tumne achi tarah se reciepe ka varnan toh kiya nahi hai aur tum is aadhi adhuri reciepi ko dikhakar kya proof karna chahte ho .