Is there a single person who don’t like Golgappa or Paani Puri or Puchka or Paani ka batasha? I am 99.99% sure that I will not find such a soul in India…wherein people swear by these delicious crispy pooris filled with flavored sweet sour water and pea / potato filling ! 🙂
Golgappa is one of the simplest yet an amazing street food snack which is prepared in different way in every state… Most of the states have a filling of potato mixture inside it but I love eating it in traditional UP style… i.e with white peas filling… Trust me.. I can die for this authentic flavor… I remember attending a family function recently at Varanasi, UP where they have variety of food stalls in dinner with Golgappa stall being one of them….As soon as I found it and that too in my desired way.. I literally left my plate and had a good time enjoying those golgappas only in the dinner.. In Delhi, they have a filling of potato mixture which I really hate.
Moving forward, this Sunday i.e. 8th May, I decided to try making Golgappas at home only…It was for the first time I was preparing it and was little doubtful regarding it’s perfect shape.. Still I whispered in my mind — Will see whatever happens…Atleast I should give it a try… Figured out online.. Saw many videos and finally I nailed it… Oh my gosh .. My crisp golgappas were ready in just 1 hr… And I was on the seventh heaven…
Let’s have a look on the recipe:
My Platter of Golgappa includes crispy fried pooris, White pea stuffing and Pudine ka jaljeera…
For Golgappas – 40 pieces
- 1/2 cup Suji
- 1/2 cup Maida
- 1 tsp Oil
- A pinch of baking powder
- 5 tbsp of luke warm water
- Oil to deep fry
For Filling –
- White peas – Boiled
- Salt – According to taste
- Cumin powder – 1 tsp
- Coriander leaves
For Pudine Ka Jaljeera –
- 2 Raw Mangoes – Boiled
- 1 Bunch fresh mint leaves
- 1 Bunch Coriander leaves
- 1 inch ginger piece
- 1 Green chilli
- 1 tsp Sugar
- 4 tbsp Lemon juice
- 1 tsp Cumin powder
- 1 tsp Amchur powder
- 1 tsp Salt
- 1 tsp Black SaltFor tempering –
- 1 pinch Asafoetida ( hing)
- 1/2 tsp Ghee
- Cumin seeds
( Please try and put the masalas according to your taste)
For Golgappas –
- Mix Suji, Maida and Baking powder.
- Add oil.
- Add water slowly while kneading.
- The more you will knead the dough, the more gluten will be formed and the better puris will be formed.
- Knead the dough well for atleast 10 mins.
- Let it rest for 30 mins.
- Knead it again and make 40 very small balls out of it.Cover them with moist cotton cloth so that it don’t dry.
- Roll them well in a shape one by one but make sure to keep them covered.
- Fry them well using a spatula.
- Fry till crisp and golden brown in color.
- Golgappas are ready! 🙂
Pea filling – Mix all the ingredients. Pea filling is ready.
Pudine ka Jaljeera –
- Grind mint leaves , coriander leaves and boiled mango pulp together. Do add ginger, chilli and all the masalas while grinding.
Trick: Boil the mangoes in 1 glass of water. Let it cool down and don’t throw the water. Peel the raw mangoes and mash it in that water only so that the seed is out generously. Now drain it using a drainer ( save the water) and take up the pulp. Use that pulp while grinding all the ingredients together.
- Once it is grinded, pour the entire mixture in the saved water only. Now add a jug of cold water and adjust taste accordingly.
- Temper it using the ghee, asafoetida and cumin seeds.
- Chill it for an hour. Pudina jaljeera is ready! 🙂
Enjoy them with all the friends and family members… 🙂
Guys, do share your feedback on the recipe here in comments.
For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/