एक ही बार में बनाये इस एक ट्रिक से100% फूले फूले गोलगप्पे जो कभी मुलायम नहीं पड़ेंगे Aate ke Golgappe
Wheat flour – 1/2 cup/12 tbsp
Sooji / Semolina – 1/4 cup/6tbsp
Baking Powder – 1/2 tsp
Water as required
Cooking Oil for deep fry
For aloo masala
Boiled Potatoes – 2
Finely Chopped Onion – 2 tbsp
Cooked White peas – 3 tbsp
Red chilli Powder – 1 tsp
Salt as per taste
Chaat Masala – 1 tsp
Dahi Bhalla Masala – 1/2 tsp
Tikha Paani – 3 tbsp
To make golgappe or puchuks.
Take a mixing wide bowl.
Add Wheat flour,Sooji/Semolina,Baking powder and mix all dry ingredients.
Add water little by little and prepare hard dough.
Close with lid/cloth and let it set for 30 mins.
Check after 30 mins.
Grease hands and platform,knead dough for 8-10mins to form elasticity.
Divide dough into 3 parts.
Take any wet cloth to keep rolled pani puris.
Grease platform before rolling the dough.
Take 1 part of dough and Roll dough evenly and thin.
Take any cap to cut pani puri and cut them.
Remove extra dough and separate puris.
Keep it on the wet cloth and close with other cloth.
Add oil in kadhai and heat well.
Make sure oil is hot.
Do not add puri in medium heat oil.
Add puri and splash oil and fry until golden red.
Flip and splash oil and fry on all sides.
Fry on high flame, if heat is too high fry on medium flame.
Transfer on to plate.
Prepare all puri in same way.
Keep all the puri in a plate and let it cool completely for 2 hours.
Lets prepare aloo masala for stuffing.
Take potatoes mash it.
Add onion,Cooked White peas,Red chilli Powder,Salt,Chaat Masala,Dahi Bhalla Masala,Tikha Paani,Coriander and mix well.
Pani puri is ready to serve.
Add masala into puri dip into pani and serve..!!!enjoy!!!
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