Golgappa shooters By Soranjali Chawla

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Golgappa shooters

It got all the exotic flavours dat too fresh nd mostly loved by the indians
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Serves

9-10

Cooking Time

1 hour

Meal Type

APPETISER

Rate This Recipe10

INGREDIENTS

  • 1 cup soozi, half cup maida, salt, baking powder and water for dough
  • Ingredients for Pani:
  • 1/2 cup Mint Leaves
  • 1/2 cup Coriander Leaves, chopped
  • 1-2 Green Chilli, chopped (or to tast1/2 inch pieces of Ginger
  • 1½ medium size Lemon
  • 3 tablespoons Sugar
  • 1 teaspoon Chaat Masala Powder
  • 1/4 teaspoons Black Salt (kala namak / sancha4 tablespoons Boondi, optional
  • Salt to taste
  • 4 cups Water
  • Ingredients for Masala:
  • 1½ cups boiled, peeled and mashed Potato (approx. 3 mediu1/2 cup boiled White Chana
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Cumin-Coriander Powder
  • 1/4 teaspoon Chaat Masala Powder
  • 2 tablespoons finely chopped Coriander Leaves, optional
  • Salt to taste
  • For pomegranate water- pomegranate seeds churned nd cooked in sugar syrup, half lemon, zeera pwder, blackmpepper
  • For guava water - guava crushed nd cooked in sugar syrup, zeera powder, black pepper, guava essence
  • For hing water- water, 3 tsp hing, 2 lemon, black pepper, chaat masala

PREPARATION

  1. 1

    Recipe. firstly, i have maida or all purpose flour as a binding agent for rava or semolina to form a dough. secondly, knead the semolina and maida based dough, to a moist dough. later it has to be rested for 20-30 minutes and during this phase the dough absorbs the moisture resulting a stiff and firm dough. lastly, deep fry these puri’s in medium to high flame for crisp and bloated gol gappe puri’s.
  2. 2

    First water is d basic water mixed all the ingredients nd churned nd sieve.
  3. 3

    Next water added flavours accordingly .
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