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Golgappe (5 Pcs) Recipe

Name: NEW AMAYA REAL INDIAN FOODs Golgappe (5 Pcs) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 4 cups water; 1 cups fresh mint leaves; 1 cups fresh cilantro (coriander leaves); 2 pcs green chilies; 1 tbs fresh ginger; 2 tbs tamarind paste; 1 tsp roasted cumin powder; 1 tsp black salt (kala namak); 1 tsp regular salt; 1 tsp sugar; 2 tbs lemon juice; 1 tsp chaat masala; 2 pcs potatoes (medium, peeled and boiled); 0.5 cups canned chickpeas (drained and rinsed) or cooked chickpeas; 0.25 cups onion (finely chopped); 1 pcs green chilies (finely chopped); 2 tbs fresh cilantro (finely chopped); 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder; 0.5 tsp amchur (dry mango powder) or lemon juice; 0.5 tsp salt; 0.5 cups semolina (fine sooji/rava); 0.5 cups all-purpose flour (maida); 0.25 tsp salt; 0.25 cups warm water (for dough); 1 tsp oil (for dough); 2 cups oil (for deep frying); 2 tbs tamarind chutney; 2 tbs finely chopped onion; 2 tbs sev (crispy gram flour noodles)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h

Serves1

A hollow, crispy-fried puffed ball (5 pcs) that is filled with potato, chickpeas and spices served along with spicy water.

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Ingredients

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Pani (Spicy Tangy Water)

4 cups water

1 cups fresh mint leaves

1 cups fresh cilantro (coriander leaves)

2 pcs green chilies

1 tbs fresh ginger

2 tbs tamarind paste

1 tsp roasted cumin powder

1 tsp black salt (kala namak)

1 tsp regular salt

1 tsp sugar

2 tbs ReaLemon lemon juice

1 tsp chaat masala

Filling

2 pcs potatoes (medium, peeled and boiled)

1/2 cups canned chickpeas (drained and rinsed) or cooked chickpeas

1/4 cups onion (finely chopped)

1 pcs green chilies (finely chopped)

2 tbs fresh cilantro (finely chopped)

1/2 tsp roasted cumin powder

1/4 tsp red chili powder

1/2 tsp amchur (dry mango powder) or lemon juice

1/2 tsp Celtic sea salt

Puri (Hollow Crisp Shells) - makes about 18, use 5 per serving

1/2 cups semolina (fine sooji/rava)

1/2 cups all-purpose flour (maida)

1/4 tsp Celtic sea salt

1/4 cups warm water (for dough)

1 tsp oil (for dough)

2 cups oil (for deep frying)

Garnish / Optional

2 tbs tamarind chutney

2 tbs finely chopped onion

2 tbs sev (crispy gram flour noodles)

1 tbs finely chopped cilantro

Method

Puri (Hollow Crisp Shells)

Make dough

In a bowl combine semolina, all-purpose flour and 1/4 tsp salt. Rub in 1 tsp oil. Gradually add warm water and knead to a firm, smooth dough (similar to chapati dough but slightly stiffer). Cover with a damp cloth and rest 15–20 minutes.

Shape puris

Divide dough into 18 equal small portions (about 12–14 g each). Roll each portion into a smooth ball. On a lightly floured surface, roll each ball into a thin circle about 2.5–3 inches (6–7.5 cm) in diameter. Keep rolled discs covered to prevent drying.

Fry puris

Heat oil in a deep frying pan on medium-high until shimmering and a small piece of dough sizzles and rises. Reduce heat to medium. Fry 3–4 puris at a time: gently slide one disc into oil and press lightly with a slotted spoon so it puffs. Flip and fry until golden brown and crisp on both sides, about 30–45 seconds per side. Remove to paper towels to drain. Once cool, store in an airtight container to retain crispness.

Filling

Prepare potatoes: mash the peeled boiled potatoes in a bowl until smooth but slightly grainy (not completely paste).

Add the chickpeas: roughly crush half a cup of drained chickpeas with a fork and mix into the mashed potatoes so the mixture has some texture.

Season filling: add 1/4 cup finely chopped onion, 1 chopped green chili, 2 tbsp chopped cilantro, 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/2 tsp amchur or lemon juice and 1/2 tsp salt. Mix thoroughly and taste-adjust seasoning. Cover and set aside.

Pani (Spicy Tangy Water)

Blend herbs and spices: in a blender combine 1 cup fresh mint, 1 cup fresh cilantro, 2 green chilies, 1 tbsp fresh ginger, 2 tbsp tamarind paste and 1/2 cup of the 4 cups of water. Blend to a smooth purée.

Strain and season: strain the purée through a fine sieve into a pitcher, pressing solids to extract liquid. Add remaining 3.5 cups water (to total ~4 cups). Stir in 1 tsp roasted cumin powder, 1 tsp black salt, 1 tsp regular salt, 1 tsp sugar, 2 tbsp lemon juice and 1 tsp chaat masala. Adjust salt, spice and lemon to taste. Chill for at least 30 minutes to let flavors marry.

Assembly & Serving (for 5 pcs)

Prepare puris for stuffing: hold a puri between thumb and forefinger and gently tap a small circle on the top with the thumb to make a hole large enough to fill (about 0.5–0.75 inch). Be careful not to crack the puri.

Fill puris: using a small spoon, put about 1.5–2 tbsp of the potato–chickpea filling into each puri. If using, add a small drizzle (about 1/2 tsp) of tamarind chutney into each for sweet-tangy contrast and sprinkle a little finely chopped onion and cilantro on top.

Serve with chilled pani: arrange 5 filled puris on a plate. Serve immediately with a small bowl or glass of chilled spicy pani (approx. 1/2 cup per serving) on the side for dipping. Optionally garnish the plate with sev and extra chutney. To eat, dip each filled puri into the spicy water so it soaks briefly, then pop whole into mouth.