Suji/Rawa ke Golgappe

Name: Suji/Rawa ke Golgappe
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Semolina (Rava / Suji); 3 tablespoons Fine Wheat Flour (Maida); 1/4 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 cup warm water for kneading the dough; 2 cups Oil to deep fry; 1/2 cup For pani Tamarind (Imli) Pulp; 3 cups Water; 1 teaspoon jaljeera powder; 2 teaspoon pani puri masala; 1 teaspoon roasted Jeera powder; 2 pinch hing; 1 pinch harad powder; 1/2 cup Coriander Leaves; 3 Green Chillies; 1 cup Mint Leaves,; 1 teaspoon kala namak/black salt; 1 tablespoon Boondi; 2 teaspoon crushed Jaggery (Gur); Ingrdients for filling/stuffing; 2 boiled potatoes cubed; 1 tablespoon pomegranate kernels; 1 cup boiled dried yellow peas or matra; 1/4 salt or to taste; 1/2 teaspoon chat masala; 1/2 teaspoon pani puri masala; 1 teaspoon Coriander leaves chopped; 2 teaspoon Green and imli chutney

Sanchita Mittal @sm_thechef

Delhi

#Ingredient6
#suji/Rawa
Presenting here for all of you lip smacking and mouthwatering homemade suji ke golgappe with Chatpata paani and matra aaloo mix.
Golgappe are a common street snack in several regions of the Indian subcontinent.

Sanchita Mittal @sm_thechef

Saved

Ingredients

60 minutes

6 servings

1 cupSemolina (Rava / Suji)
3 tablespoonsFine Wheat Flour (Maida)
1/4 teaspoonBaking Soda
1/2 teaspoonSalt
1/2 cupwarm water for kneading the dough
2 cupsOil to deep fry
1/2 cup For pani Tamarind (Imli) Pulp
3 cupsWater
1 teaspoonjaljeera powder
2 teaspoonpani puri masala
1 teaspoonroasted Jeera powder
2 pinchhing
1 pinchharad powder
1/2 cupCoriander Leaves
3Green Chillies
1 cupMint Leaves,
1 teaspoonkala namak/black salt
1 tablespoonBoondi
2 teaspooncrushed Jaggery (Gur)
Ingrdients for filling/stuffing
2boiled potatoes cubed
1 tablespoonpomegranate kernels
1 cupboiled dried yellow peas or matra
1/4salt or to taste
1/2 teaspoonchat masala
1/2 teaspoonpani puri masala
1 teaspoonCoriander leaves chopped
2 teaspoonGreen and imli chutney

Saved

Steps

60 minutes

1

Mix sooji, maida, baking soda and salt in a big plate.
2

Now add little warm water to knead a stiff dough, the stiffness of the dough should be same as that of the puris.
3

Cover it with a samp muslin cloth and keep it aside for 30 mins.
4

Now make small equal sized balls, roll out thin puris.
5

Cut small rounds with the help of a round cookie cutter or lid of any container.
6

Fry one by one in very hot oil, otherwise the puris will soak in excess oil and will not puff.
7

Turn occasionally and fry until golden in colour and crisp.
8

Take them out on absorbent paper.
9

Method for the Chatpata pani
Grind coriander, mint leaves and green chillies to make a fine paste.
10

Add and mix all the ingredients of the pani including pani puri masala.
11

Dissolve and mix thoroughly, adjust the spices and tanginess according to taste.
Strain to remove any rough bits of the pulp.
12

Add boondi and coriander leaves, you can also add ice before serving.
13

Stuffing : In a bowl mix yellow peas, or matra, potato cubes, some pomegranate kernels, coriander leaves, chat masala, pani puri masala and salt. Keep aside.
14

To Serve: Make a small hole on a puri, add little filling, add chutneys and pani.
Serve immediately.