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Golgappas galore
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Try golgappas for a change
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Make mouth-watering pani puris at home — Pic. by K. Ramesh Babu
SNACK AT home needn't be the same old bajji and pakodas - go in for pani puri (golgappas). Always looked at the roadside vendor's stuff with apprehension? Fear not, these easy-to-make recipes will make your `chaat at home' an experience to remember.
Suji golgappas
Ingredients
Suji (fine grain) - 500 gm
Oil - 25 gm
Method: Add oil to suji, mix lightly and leave aside for 15 to 20 minutes. Sprinkle a little water and leave aside. Now knead it into a dough using little warm oil to homogenise the dough. Divide it into roughly three gm niblets. Now roll each one and deep fry in hot oil only from one side. When the kadai is full, shut the flame and allow cooking. Remove from oil and allow it to cool.
Tips to remember
Roll the dough evenly. Cover the dough with a moist cloth to avoid skin formation. Do not over knead it. Use only fine grain suji or the dough will remain grainy. Temperature control while frying is very important.
Stuffing
Potatoes, boiled and cut into
1 cm cubes - 100 gm
Green peas, boiled - 50 gm
Onion, chopped - 50 gm
Green chillies - tbsp
Coriander, chopped - 4 tbsp
Ajwain, roasted - ½ tsp
Salt to taste
Method: Mix all the above and mash with the palm of your hand. Stuff the golgappas. They are ready to serve.
Atta exotic
Ingredients
Atta - 500 gm
Suji - 100 gm
Maida - 50 gm
Cooking soda - 1 pinch
Method: Combine the ingredients, make a hard dough (harder than puri dough), and leave it aside for half-an-hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into pieces - 3 gm each - and roll and keep them on a moist cloth. Cover it with a moist cloth on top as well. After half an hour, deep fry them in hot oil. Allow them to cool.
Stuffing
Kabuli channa, boiled- 100 gm
Onion, chopped - 50 gm
Jeera powder, roasted - 1 tsp
Salt to taste
Tips
Roll to even thickness and keep them on a moist cloth with the top side rolled facing the top. While deep frying, put the golgappas on a plate and turn the plate in hot oil upside down. Once the golgappas are in oil, switch off the gas and immerse them in oil constantly using a perforated spoon until they puff up. Otherwise the golgappas will not puff up.
Pudina pleasure
Ingredients
Atta - 500 gm
Suji - 100 gm
Maida - 50 gm
Cooking soda - 1 pinch
Mint leaves (made into a fine puree) - 5 tbsp
Method: Combine the ingredients, make hard dough (harder than puri dough), and keep it covered in a moist cloth for half an hour. Re-knead the dough using a little warm oil. Cut into pieces - 3 gm each - and roll and rest them on a moist cloth - on top as well. After half an hour, deep fry in hot oil. Allow it to cool.
Stuffing
Cottage cheese - 200 gm
Chaat masala - 2 tbsp
Salt to taste
Green chilli, chopped -1 tbsp
Coriander, chopped - 2 tbsp
Method: Mash the cottage cheese with your hand. Mix with the rest of the ingredients. Use as required.
Spicy dhaniya
Ingredients
Atta - 500 gm
Suji - 100 gm
Maida - 50 gm
Cooking soda - 1 pinch
Coriander leaves (made into fine puree) - 5 tbsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Black pepper powder - 1 tsp
Method: Combine the ingredients, make a hard dough (harder than puri dough), and keep it for half an hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into pieces 3 gm each and roll and rest them on a moist cloth, cover with a moist cloth on top. After half-an-hour, deep fry in hot oil. Allow it to cool.
Stuffing
Murmura (rice flakes) - 100 gm
Onion, chopped - 50 gm
Green chillies, chopped - 1 tbsp
Coriander, chopped - 4 tbsp
Ajwain, roasted - 1/2 tsp
Salt to taste
Method: Mix all and use as required.
Water for golgappas
Tamarind pulp - 500 gm
Mint - 30 gm
Coriander, ground to a paste - 120 gm
Amchur powder - 15 gm
Green chilli - 50 gm
Jeera powder - 40 gm
Black salt to taste.
Method: Mix the ingredients, add two litres of chilled water and strain. Adjust the taste using a little sugar and salt.
O.P. KHANTWAL
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