Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, golgappa with spicy potato-chana masala and spicy flavored water. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fuchka Spicy Water This video shows you how to make pani for pani puri/puchka/fuchka/golgappa/gupchup. Golgappa pani has a minty,tangy,spicy flavour in it. Puchka Pani(water) is a very easy recipe.
Golgappa with spicy potato-chana masala and spicy flavored water is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Golgappa with spicy potato-chana masala and spicy flavored water is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Golgappa with spicy potato-chana masala and spicy flavored water:
- Prepare For Golgappa poori-
- Make ready 1 cup Wheat flour
- Take 1 cup Rava
- Prepare 1 cup warm water
- Get For Khatta Pani-
- Get 1/2 cup tamarind (already soaked for 1 hour)
- Make ready 1/4 cup coriander leaves
- Make ready 10-12 pc mint leaves
- Prepare 2 green chillies
- Get 1 inch ginger
- Prepare To taste Black Salt
- Get 1 tsp roasted cumin Powder
- Take 1/2 tsp black pepper powder
- Prepare 1/2 tsp red chilli powder
- Get For Aloo Masala-
- Get 4 big boiled potato
- Take 1/2 cup chopped onion
- Take 1/2 cup black chickpea (chana) already soaked for 4-5 hours
- Take to taste Black Salt
- Take 1 tsp roasted cumin Powder
- Prepare 1 tsp coriander Powder
- Take 1 tsp chat masala
- Make ready 1/2 tsp black pepper powder
- Make ready 1/4 tsp red chilli flakes / red chilli powder
- Get 1/4 cup coriander leaves
Fry the potatoes in a skillet before adding them to the sauce (and after boiling) to add a wonderful layer of flavor. Top the finished Chana Aloo Masala with fried onions would for a sweet/smoky contrast to the. Its spicy, moderately hot and full of flavors! I know there's nothing romantic about Chana Aloo.
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.
But if you want something mushy and sweet and regular To cook chickpeas, soak dried chickpeas in water overnight. Garam Masala Tuesdays: Vada Pav - The Novice Housewife. Vada Pav: Spicy potato fritters that are sandwiched between two pavs (buns), a sweet Raj kachori is an Indian chaat made with a large puri, filled with kabuli chana, potato, sprouts, sweetened curd along with other chaat components like sev. Punjabi Chana masala recipe - This pressure cooked delicious vegan curry is so flavorful and satisfying that your family will be clamouring for seconds! Chana masala, widely known as Punjabi Choley is a flavorful, high-protein dish that appeals to both meat-lovers as well as vegans and is perfect for a crowd.
So that is going to wrap this up for this exceptional food golgappa with spicy potato-chana masala and spicy flavored water recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
