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Golgappas galore
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Even you can make delicious chaat at home with these simple recipes
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SNACK AT home needn't be the same old bajji and pakodas. Try pani puri (golgappas) for a change. 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 gram 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.
Stuffing
Potatoes, boiled and cut into 1 cm cubes — 100 gm.
Green peas, boiled — 50 gm.
Onion, chopped — 50 gm.
Green chillies — 1 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 the puri dough) and leave aside for half-an-hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into three gm. pieces and roll and keep them on a moist cloth. Cover it with a moist cloth on top as well and leave aside for half an hour. Deep fry them in hot oil and allow them to cool.
Stuffing
Kabuli channa, boiled — 100 gm.
Onion, chopped — 50 gm.
Jeera powder, roasted — 1 tsp
Salt to taste
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 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.
O.P. KHANTWAL
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