Guston
Crisp semolina puris filled with spiced potato and kala chana, served with a tangy green-herb pani.
Nutritionper serving
- approximately 385 kcal
- Protein: approximately 9 g, 9% of calories
- Fat: approximately 19.7 g, 44% of calories
- Carbs: approximately 47.4 g, 47% of calories
Not counted: Semolina, Whole wheat flour, Asafoetida, and 4 more.
Indian
Snack
Spicy
PartyIngredients24
- 1cup
- 0.5cup
- 2670ml
- 500ml
- 2.5handful
- 2.5handful
- 4tsp
- to taste
- 4pc
- 12pc
- 1tbsp
- 0.5tsp
- 0.3cup
- 1pc
- 1cup
- 3pc
- 1.5tbsp
- 1.5tsp
- 1tsp
- 1.5tsp
- 1.5tsp
- 0.5pc
- 60g
- to taste
Cookware
- Frying pan
- Slotted spoon
- Blender
Contains
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps9
Step 1. Knead the golgappa dough
Mix suji and with and knead into a tight dough.
SemolinaStep 2. Rest the dough
Cover the dough and rest for 40 minutes.
Step 3. Roll and cut puris
Apply a very light layer of oil, roll the dough very thin and cut into small puris.
Vegetable oilStep 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.Vegetable oilStep 5. Cool the puris
Let the puris cool for a few minutes until extra crispy.
Step 6. Blend the green paste
Blend coriander, , black , green chillies, black peppercorns, , hing, tamarind pulp and into a smooth .
CilantroSaltChili pepperBlack pepperAsafoetidaStep 7. Make the masala aloo
Mash the boiled and mix with the red chilli , powder, , black , and , then add the boiled kala chana.
ChickpeasStep 8. Mix the golgappa pani
Mix the with chilled , then add , and according to taste.
Sugar is optional; skip it for a less sweet pani.Step 9. Garnish and serve
Garnish the pani with slices, and coriander, chill well and serve with the crispy golgappe and masala aloo.
Cilantro
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