Golgappa consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas.
The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney.
In this post I have shared jaljeera made from mint leaves and spices. Check out my page for Imli Chutney recipe and golgappe puri recipe as well. The golgappa puri can be made of atta (whole wheat flour) or sooji (rava). You can use either. The atta golgappe are bigger in size than the ones made with sooji. I have use sooji.
The jaljeera pani can be made a few hours before and then refrigerated. In the post I have shown making the jaljeera pani and the golgappa stuffing.
For Jaljeera Or Golgappa Pani
INGREDIENTS:
Fresh coriander leaves- 1 cup
Mint leaves- ½ cup
Ginger- 2 pieces
Green chillies- 5 to 6
Normal water- ½ cup
Cold water- 1 to 1½ ltr
Salt- ½ tsp or to taste
Black salt- ½ tsp
Pepper powder- 1 pinch
Cumin powder- ½ tsp
Asafoetida- 2 to 3 pinches
Pani puri masala- 2 tbsp
Dry mango powder- 1 tbsp
Procedure
Soak 1 tablespoon tightly packed tamarind in ¼ cup hot water for about 20 minutes.
Take ⅓ cup loosely packed mint leaves in a small grinder jar. Only use the mint leaves. Do not add the stems.
Add the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.
Add the following spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds removed from 1 black cardamom.
Now add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing) and black salt as required.
If you do not have dry mango powder, then you can add some lemon juice. Instead of dry mango powder, kachri powder or bel powder can also be used. Instead of black salt, you can use rock salt or sea salt.
Grind to a smooth chutney.
Take the jaljeera chutney in a bowl. Also add 1.5 cups water.
Mix very well. Check the taste of golgappa pani and add more salt and dry mango powder if required. You can also add some lemon juice if you want.
If you want then you can keep this golgappa pani in the refrigerator.
For potato stuffing
INGREDIENTS:
Potatoes- 3 to 4 nos (boiled and smashed)
Onion- ½ Cup (chopped)
Salt to taste
Red chilly powder- ½ tsp
Cumin powder- ½ tsp
Chickpeas – ¼ cup (boiled)
Black salt- ¼ tsp
PROCEDURE:
Rinse and then soak chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.
Add the chickpeas in a cooker. Also add 2.5 cups water.
Add ½ teaspoon salt.
Pressure cook on medium flame for 18 to 19 minutes. When pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not, then pressure cook for some more time till the chickpeas are cooked well.
Drain all the water and take the chickpeas in a bowl.
In another pressure cooker, take rinsed potatoes. Add enough water just about covering the potatoes.
Also add ½ teaspoon salt. Pressure cook them for 5 to 6 whistles or 9 to 11 minutes on medium flame.
When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas.
Add chopped onion, red chili powder, cumin powder and black salt
Mix everything well. Keep aside.
Assembling Golgappa
Keep all the elements of golgappa before assembling them – jaljeera pani, tamarind chutney and potatoes stuffing. Take the golgappa puri in a small plate. Crack open the top with a spoon or with clean fingers.
Place the potato stuffing inside the golgappa puri.
Spoon some sweet tamarind chutney less or more as per your preferences.
Now spoon the jaljeera pani or golgappa pani.
Have them immediately.
You can also arrange all the golgappa elements on the dining table and let people make the golgappa for themselves.
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