Golgappe Recipe:

Golgappe or panipuri is a popular dish in South Asia including Pakistan. Panipuri originated in the Indian region of Magadha, which is now South Bihar. There it is called Phulki. Small puffy crispy puri eaten with sonath cumin water, pani puri, with sonath. Since 1970, a children's magazine called "Gol Guppa" has been published from Delhi, India.



Decoration:

A plate serves 4 to 8 rounds.



Ingredients:

  • For roundtables
  • Two bowls of flour
  • A teaspoon of baking powder
  • Salt to taste
  • Celery (ground) ½ teaspoon
  • Oil for frying



Recipe:

Mix baking powder, salt, celery in the flour and knead a stiff dough by adding a little water. Roll thin chapatis and cut round balls from the lid. Heat oil in a pan. Put round balls in the hot oil. Keep a spoon and then remove it. The round gap will be forgotten. Take it out when it turns light brown.

For filling:

  1. Boil two potatoes
  2. Dahi Aadhi Paali
  3. White gram (boiled) half a cup
  4. Onion (chopped) 1 (medium)
  5. Salt, chaat masala as per taste
  6. Mint leaves (finely chopped) three tablespoons
  7. Half a teaspoon of Chinese tea

Recipe:

Cut potato cubes and put them in a bowl. Add mint, onion, gram, salt and chaat masala to it and mix it. Add salt to curd and beat it and keep it in the fridge.



For sour water:

  • Half a cup of tamarind (grind and remove the seeds and remove the pulp)
  • Rye (coat) four tablespoons
  • A tablespoon of celery powder
  • A teaspoon of fennel powder
  • Half a teaspoon of cinnamon powder
  • Two tablespoons of mint paste
  • Two tablespoons of dried coriander (roasted and ground)
  • Salt to taste
  • Water (very cold) one liter

Recipe:

Add tamarind, rye, celery powder, fennel powder, fennel powder, mint paste and salt to cold water and mix well, red chili powder can also be added as per taste.

Take out the balls in a serving dish. Break it a little and fill the prepared potato filling and serve with tamarind water topped with curd.