Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / GOL GAPPA (PANI POORI)

GOL GAPPA (PANI POORI)

Ingredients

  • 1 cup atta
  • 1 1/2 cups suji
  • 1/2 tspn salt
  • oil 2 tbspn

COOKING DIRECTIONS

Shaan Paani puri masala Boiled Kala chana or chick pea can If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.

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.

Related posts:

About dua

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.