GOLGAPPA'S

#food #homemade #sujipops #tangyflavour #drink #deliciously #delicious #yummy #streetfood #tummyfiller 🌰

PREP. TIME : 20 - 30 mins

■ INGREDIENTS : ( FOR GOLGAPPA )
1 cup Fine Semolina (sooji)
2 tablespoons Maida
1/4 teaspoon Baking Soda
Salt to taste
Oil, for deep frying
A small round shaped Lid to cut puris

■INSTUCTIONS : ( FOR GOLGAPPA )
Take semolina(sooji), maida, baking soda and salt in a wide mouthed bowl and mix well. Add water in small incremental quantities and bind stiff dough. Cover it with a damp cloth and keep aside for 20-25 minutes. Remove the cloth and knead again until smooth texture.

Roll it out using a rolling pin into round shaped roti with thickness like chapathi. Do not roll it very thin or very thick. Make small round puris by cutting it using a round shaped small lid (approx. 2-2.5 inch diameter).

Heat oil in a deep frying pan over medium flame for deep frying. When oil is medium hot, take 5-6 puris and slide them gently in oil. Press each puri a little with spatula (to puff them up).

Deep fry them until crispy and light golden brown. Remove and place them on paper napkin to absorb extra oil.

■ INGREDIENTS : ( FOR MINT WATER)
Few Mint(Pudina)leaves
Few Coriander leaves
50- 100gms Imli
2-3 green chillies
1/4th teaspoon Roasted jeera
a pinch of heeng
Salt according to taste
Grinded black pepper
Sugar to taste

■INSTUCTIONS : ( FOR MINT WATER )
Soak imli for 1-2 hrs. in half cup of water
Mix boiled water in it, mix sugar in boiled imli water. Put roasted jeera, salt, heeng, black pepper.

Grind Coriander leaves along with Pudina and green chillies take juice out of them and mix with all the spices.

■ INGREDIENTS : ( FOR IMLI CHUTNEY )
1/2 cup Tamarind ( imli)
3/4 cup finely chopped Jaggery ( gud )
1 teaspoon Red chilli powder
1 teaspoon Cumin powder
1/4 teaspoon Black salt
2 cups water
Salt to taste

■ INSTUCTIONS : ( FOR IMLI CHUTNEY )
Deseed tamarind and boil it in 2 cups water over low flame for 8-10 minutes. Let it cool at room temperature.

Transfer tamarind pulp to pan and add jaggery in it. Add red chilli powder, cumin powder, black salt and salt, mix well.

Turn off flame and allow it to cool at room temperature.

Enjoy golgappa's filled with boiled potatoes, imli chutney and mint water in it!!