Stuffed golgappas. DahiGappas: The round, puffy poorishell stuffed with mashed chana filled with sweet tamarind chutney and spicy green chutney are then poured into dahi, it is then garnished with crushed 'sev' and finely chopped coriander leaves. These tempting gol gappas are prepared with semolina and wheat flour as well. Gol gappas prepared with wheat flour are light in weight as compared to sooji gol gappas.
Then the golgappas are carefully dunked in a big vat of spicy and minty water. Filled to the brim and served in a donna (disposable Indian bowl used for chaats). Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. You can have Stuffed golgappas using 15 ingredients and 7 steps. Here is how you cook that.
Ingredients of Stuffed golgappas
- Prepare of For the golgappa puris.
- It's 1 cup of whole wheat flour.
- You need 1/2 cup of fine sooji.
- You need 1/2 tsp of salt.
- Prepare as needed of Warm water for kneading.
- You need as needed of Oil for frying.
- You need of For the filing.
- Prepare 1 cup of mashed boiled potatoes.
- You need 1 cup of hung curd.
- Prepare 1/4 cup of boiled chana.
- It's 1/4 TSP of sugar.
- It's as needed of Bhujia.
- You need to taste of Tamarind chutney and green chutney.
- Prepare 1 tsp of Chaat masala.
- Prepare 1/4 cup of pomegranate for garnish.
Fill them with any flavored water or tamarind chutney, sweet chutney, Khatta Pani Puri ka Paani - they create a party on your palate. Moreover, you can also make Dahi Puri from it. Located in Sitaram Bazar in the Old Delhi, Chote Lal Chaat Bhandar is another great place to satisfy all your golgappa craving. Credited to be one of the most popular Golgappa stalls in Delhi, they serve generously-stuffed Golgappas with spicy fillings and smeared in spicy Paani (Tamarind water).
Stuffed golgappas instructions
- In a bowl mix wheat and sooji gently.. add salt and slowly add water and knead the dough and cover it for an hour..
- In a deep frying dish add oil, and side by side roll the dough into a flat thin chapati and cut it into circles of 1.5-2 CMS radius. And fry them gently. And than keep them aside in a plate..
- Mix the hung curd, sugar, salt chaat masala and keep aside..
- In a plate place the puris with a hole in the top centre for filling it...
- Add mashed potatoes,chana and curd mixture into the hole.. pour mint chutney, inline chutney into it and sprinkle some chaat masala....
- Garnish with bhujia and pomegranate and relish chatpata stuff golgappas.
- .
Gali Barf Wali, Near Kinari Bazar, Chandni Chowk, New Delhi There is no earth of street-food places in Chandni Chowk, but Golgappas and Dahi Bhalla at Padam Chaat Corner is amazingly delicious. They serve generously-stuffed Golgappas with spicy fillings and smeared in spicy Tamarind Paani. What is called as Pani Puri in Maharashtra is called as Golgappa in North India, Puchka in West Bengal and Gupchup in Bihar & Jharkand. This recipe shares the North Indian style of making golgappa pani along with the stuffing - specifically the golgappa you get in Delhi and ncr belt. You will find here various kind of golgappas stuffed with khatte meethe chutney, dahi chutney or paani.
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