Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, golgappa with spicy potato-chana masala and spicy flavored water. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Who doesn't like enjoying crispy and hollow golgappa stuffed with masala made of potato, onion, chickpeas and drenched in sour and spicy mint flavored water? Preparing pudina vala pani for panipuri and its masala at home is very simple with this pani puri recipe's step by step photos.. Fuchka Spicy Water This video shows you how to make pani for pani puri/puchka/fuchka/golgappa/gupchup.
Golgappa with spicy potato-chana masala and spicy flavored water is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Golgappa with spicy potato-chana masala and spicy flavored water is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have golgappa with spicy potato-chana masala and spicy flavored water using 25 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Golgappa with spicy potato-chana masala and spicy flavored water:
- Get For Golgappa poori-
- Take 1 cup Wheat flour
- Take 1 cup Rava
- Prepare 1 cup warm water
- Get For Khatta Pani-
- Make ready 1/2 cup tamarind (already soaked for 1 hour)
- Get 1/4 cup coriander leaves
- Prepare 10-12 pc mint leaves
- Make ready 2 green chillies
- Make ready 1 inch ginger
- Make ready To taste Black Salt
- Prepare 1 tsp roasted cumin Powder
- Prepare 1/2 tsp black pepper powder
- Take 1/2 tsp red chilli powder
- Take For Aloo Masala-
- Make ready 4 big boiled potato
- Prepare 1/2 cup chopped onion
- Make ready 1/2 cup black chickpea (chana) already soaked for 4-5 hours
- Get to taste Black Salt
- Make ready 1 tsp roasted cumin Powder
- Make ready 1 tsp coriander Powder
- Get 1 tsp chat masala
- Take 1/2 tsp black pepper powder
- Take 1/4 tsp red chilli flakes / red chilli powder
- Make ready 1/4 cup coriander leaves
A recipe for a masala-style curry with chana (chickpeas), aloo (potatoes), and gobi (cauliflower). It's transformed a bit: the addition of chana (chickpeas) to add extra protein, the method of making the sauce and toasting the spices varying until we landed on the favorite: a mix of different aloo gobi. The spicy water is called as Teekha (which means spicy) Pani. both are added in the puri along with the main filling which consists of boiled potatoes Its one of the popular street foods of India. Whereas in Mumbai, we call it pani puri.
Instructions to make Golgappa with spicy potato-chana masala and spicy flavored water:
- Put wheat flour and rava in a mixing bowl. Add little warm water and start kneading. Add again some water and continue to knead, Sooji absorbs water while kneading. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead. knead to a semi-hard elastic dough.
- Keep the well kneaded in a bowl and cover with a moist kitchen towel / napkin or cotton cloth and allow the dough to rest for 25-30 minutes.
- For khatta Pani:- Make tamarind pulp and green chutney.
- As we have already soaked tamarind, so rub the tamarind well using fingers. check for extra seeds, skin and unwanted particles and discard them. Take all extracted pure pulpy tamarind in a mixer jar and blend it well to make a paste/purie. Tamarind pulp ready. Now, pour coriander leaves, Mint leaves, green chilli and ginger in a mixer jar, blend it well and get thick paste. Green chutney is also ready.
- Now, take a big bowl, mix tamarind pulp and green chutney. Pour in half litre of water. Then add in red chilli powder, roasted cumin powder, black pepper powder and black salt (as per taste). You can also add extra water according to your choice. Mix well. Strain it for getting pure water without any impurities. Here is spicy khatta Pani ready.
- Take all boiled potatoes in a bowl, mashed well. Add in black chana, onion and mix it. Then add black salt as per taste, red chilli flakes, roasted cumin powder, coriander powder, black pepper powder, chat masala and 1 tsp green chutney. Mix well and garnish with coriander leaves. Aloo chana masala filler is ready.
- Here’s the dough after 30 minutes. Simply knead again, without using water. Now divide the dough into 3 or 4 parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel otherwise it becomes dry.
- Roll to a large round. Also, flip the entire rolled dough without it breaking or tearing apart. keep on rolling to very thin & even round. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly. Roll the edges too and make all pooris in the same way.
- Frying Pooris:- Heat oil for deep frying in a Kadai or pan. The oil should be medium hot. keep flame high and slid a few pooris in the oil. - they will puff up quickly as soon as you add them to the hot oil. Otherwise, Nudge the pooris with the frying spoon so that they puff up. - once they puff up, turn the gas flame low and then flip the pooris another side. Flip a couple of times. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
- Continue to fry the pooris till they become golden colour. keep them in the oil getting fried for a few seconds even after getting golden colour, so that they become crispy. Frying this way, gives a crisp texture to the pooris from outside as well as inside. Otherwise, they remain soft from inside and crisp from outside. Drain pooris on kitchen paper towels. continue to fry the pooris in this way.
- Enjoy Golgappe/Panipooris with tasty aloo chana masala and spicy flavored khatta pani..
- Tips: (1) The kneading is very important in getting the perfect pani poori texture. The dough is neither soft nor too much hard. (2) The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up. (3) you can use green chilli also instead of red chilli flakes in aloo chana masala. (4) add in salt and chilli as per your taste.
In the northern states, its called Golgappa and in bengal, its called as. Its spicy, moderately hot and full of flavors! I know there's nothing romantic about Chana Aloo. But if you want something mushy and sweet and regular To cook chickpeas, soak dried chickpeas in water overnight. The next morning, boil chickpeas in water till soft and can be easily smashed in between.
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