28 Feb 2016

GOLGAPPE WITHOUT MAIDA

Hello everyone 

Today I have recipe of the most favorite street food of we Indians, specially ladies. Golgappe/ puchka/ pani puri/ batase etc are many names of it in different regions of India but the taste is always the same awesome spicy, tangy super delicious everywhere. You can see its vendors everywhere on streets with huge crowd for golgappe and chaats. But some times we try to avoid it having outside due to hygiene purpose. So why not give it a try at home and relish on this super tempting mouthwatering street food in hygienic way. I also avoided adding all purpose flour to it, making it more healthy.
Stepwise recipe is given below, hope you will definitely fall in love with it.

GOLGAPPE WITHOUT MAIDA



Yield: 40-50 pooris
Time: 1 hr

Ingredients 

For pooris :

1 cup semolina(sooji)
1/4 cup whole wheat flour
1/4 tsp salt
1/8 or 2 pinches of baking soda
Warm (nearly hot but not boiling)water to knead dough


For mashed potatoes :

3-4 medium potatoes, boiled and mashed
1/4 tsp chaat masala powder
1/4 tsp chilli powder
1/4 tsp roasted cumin powder
1 medium onion, finely chopped ( completely optional)
2 tbsp green coriander leaves , finely chopped ( optional)
1 green chili, finely chopped 
Salt to taste


For spicy tangy water:

1 lt water
2 tbsp tamarind pulp
1/2 cup coriander leaves
1/2 cup mint leaves
3-4 green chilies 
1/4 tsp roasted cumin seeds
1/4 tsp black pepper powder
1/2 tsp black salt
1 tbsp lemon juice
2 tbsp boondi ( optional)
Salt to taste


Method:

For pooris:

Combine all ingredients together and knead a tight dough with help of warm water.

Dough should be tighter than poori dough but it must be easy to roll to a thin chapatti without cracks.

Now cover the dough with damp cloth and let it rest for nearly half an hour.



Then take a big lemon size ball of dough and roll it into a thin chapatti . It should be thinner than roti but should not be transparent. Always roll it evenly to get nicely puffed pooris. If you roll thick then pooris will become chewy on cooling and extremely thin pooris will not puff perfectly. So try to roll pooris perfect.

Now cut round pooris with 2- 2 1/4 inch diameter cookie cutter or any bottle cap.



Cover the pooris with damp cloth till frying to avoid drying. Your must cover remaining dough also while making one batch.

Heat oil in a wok. When it become really very hot then fry pooris in it 4-5 at a time . puff them with help of laddle and them Sim flame and fry till they become golden from both sides. Don't add more than 4-5  pooris at a time other wise oil will become cool and pooris will not puff properly.


Be quick in flipping pooris while frying to avoid burning as these are thin so burn very quick.
Cool them on tissue paper or kitchen napkin and then store in airtight container.



Make sure your oil must be too hot other wise pooris will not puff properly and become soft afterwards.



For mashed potatoes:

Mix all the ingredients given under mashed potatoes and keep aside for later use. 


You can increase or decrease spices as per your taste.



Spicy tangy water:

First of all make puree of coriander leaves, mint leaves, tamarind pulp, green chilies and some salt. Now mix all spices , lemon juice and puree in water, adjust salt . Increase or decrease spices as per your taste. 


Add boondi ( optional) and serve with golgappe.



Serve it with mashed potatoes, dates tamarind chutney.  https://sonicuisine.com/2016/03/dates-tamarind-sweet-n-sour-chutney.html, boondis and tangy spicy water of your choice.


Enjoy this tastiest street food in a hygienic way.


Hope you all will love this delicious tempting dish and definitely give it a try. For any confusion or query please ask , I am always here to hear from you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....



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