Golgappa Dough Recipe

Ingredients:

1 cup atta

1 1/2 cups suji

1/2 tsp salt

oil 2 tbsp

Filling:

Shaan Paani puri masala

Boiled Kala chana or chick pea can

If pani poori masala is not available, mix 1/4 tsp chilli powder,

1 tsp cumin powder,

1 tsp kala namak,

1 tbsp tamarind pulp and a pinch of salt.

Instructions:

Mix all the dough ingredients and make a hard dough. Leave it covered for about 5 to 6 hours because suji takes time to swell up.

Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter.

Fry these rounds, four five at a time, on slow fire. Don't remove as soon as it fluffs up. Wait for it to become crisp. Keep the heat low as we do not want a golden color.

For golgappa pani: Shaan masala pack has instructions on it. Prepare it with cold water. pierce the golgappa from the centre on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.