Crispy Golgappe with Khatta-Meetha Pani

Passos9

1. 1

   Pas 1. Knead the golgappa dough

   Mix suji and whole wheat flour with water and knead into a tight dough.

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2. 2

   Pas 2. Rest the dough

   40 min

   Cover the dough and rest for 40 minutes.

3. 3

   Pas 3. Roll and cut puris

   Apply a very light layer of oil, roll the dough very thin and cut into small puris.

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4. 4

   Pas 4. Fry the puris

   Fry the puris in medium-hot oil, gently pressing each puri with a slotted spoon while frying so they puff.

   Pressing helps the puris puff properly.

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5. 5

   Pas 5. Cool the puris

   Let the puris cool for a few minutes until extra crispy.

6. 6

   Pas 6. Blend the green paste

   Blend coriander, mint, black salt, green chillies, black peppercorns, cumin seeds, hing, tamarind pulp and ginger into a smooth paste.

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7. 7

   Pas 7. Make the masala aloo

   Mash the boiled potatoes and mix with the red chilli powder, cumin powder, chaat masala, black salt, salt and green paste, then add the boiled kala chana.

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8. 8

   Pas 8. Mix the golgappa pani

   Mix the green paste with chilled water, then add salt, citric acid powder and sugar according to taste.

   Sugar is optional; skip it for a less sweet pani.

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9. 9

   Pas 9. Garnish and serve

   Garnish the pani with lemon slices, onion and coriander, chill well and serve with the crispy golgappe and masala aloo.

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