| Recommended By Chef |
| 0:30 To Prep |
| 0:20 To Cook |
| 10 Servings |
| Tips About Recipe |
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1.1 cup atta
2.1 1/2 cups suji
3.1/2 tspn
Salt 4.
Oil 2 tbspn
Filling
1.Shaan Paani puri masala
2.B
Oiled Kala chana or chick pea can
3.If pani poori masala is not available
4.mix 1/4 tsp
Chilli powder 5.1 tsp cumin powder
6.1 tsp kala namak
7.1 tbsp
Tamarind pulp and a pinch of
Salt.
METHOD:
Oil for frying
1.Cooking Instructions: Mix all the dough ingredients and make a hard dough.
2.Leave it covered for about 5 to 6 hours becasue suji takes time to swell up.
3.Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri.
4.Cut into small rounds with the help of a cookie cutter.
5.Fry these rounds, four five at a time, on slow fire.
6.Don't remove as soon as it fluffs up.
7.Wait for it to become crisp.
8.Keep the heat low as we do not want a golden color.
9.For golgappa paani: Shaan masala pack has instructions on it.
10.Prepare it with cold water.
11.pierce the golgappa from the centre on the thin side of golgappa.
12.stuff 4 to 5 chana or chickpea in it, fill with water and relish.