Suji Ke Golgappe
Servings - 6
INGREDIENTS
Semolina - 220 grams
Salt - 1/4 teaspoon
Hot oil - 60 milliliters
Lukewarm water - 80 milliliters
Soaked black chickpeas - 240 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Boiled potatoes - 120 grams
Onions - 40 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Mint leaves - 18 grams
Coriander leaves - 2 tablespoons
Ginger - 1 teaspoon
Green chili - 3
Garlic - 1 teaspoon
Tamarind - 16 grams
Jaggery - 50 grams
Salt - 1 teaspoon
Black salt - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Ice cube
Water - 60 milliliters
Water - 800 milliliters
Plain boondi - 2 1/2 tablespoons
Oil - for fry
PREPARATION
1. In a bowl, add 220 grams semolina, 1/4 teaspoon salt, 60 milliliters hot oil and mix it well.
2. Add 80 milliliters lukewarm water and knead it into a dough.
3. Cover it with cling warp and rest for 30 - 40 minutes.
4. Take a pressure cooker, add 240 grams soaked black chickpeas, 800 milliliters water, 1/2 teaspoon salt and cover it with lid. Cook until you hear 4 - 5 whistles.
5. Open the lid and remove it from heat.
6. Transfer, this into a bowl, add 120 grams boiled potatoes, 40 grams onions, 1/4 teaspoon salt, 1/4 teaspoon red chili and mix it well.
7. In a blender, add 18 grams mint leaves, 2 tablespoons coriander leaves, 1 teaspoon ginger, 3 green chili, 1 tablespoon garlic, 16 grams tamarind, 50 grams jaggery, 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon cumin powder, 1 teaspoon chaat masala, ice cube, 60 milliliters water and blend it well. Strain it.
8. Add 800 milliliters water, 2 1/2 tablespoons plain boondi and mix it well. Refrigerate for 1 hour.
9. Take a small ball from prepared dough and make it flatten with the help of rolling pin.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Remove it from heat and drain it on an absorbent paper.
12. Serve.
#homemade #golgappe #recipe #tasty
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3 окт 2024
