Golgappa Platter. Head to Urban Platter and bring in tones of nutrition. All grocery food items are available. Golgappa recipe with step by step pics.
They are filled with a spicy potato and black Chickpea filling and topped with spicy flavored water and then popped in your mouth in one go. Golgappa or puchkas as we say are the favourites of all. Adding more to these chatpati cravings of yours, we 've got you a whole chaat platter which includes papdi chaat and more! You can have Golgappa Platter using 35 ingredients and 6 steps. Here is how you cook it.
Ingredients of Golgappa Platter
- It's of Golgappa ingredients:.
- It's 1 cup of Soji.
- Prepare of Maida half cup.
- You need of Lukewarm water for kneading.
- It's of Oil for frying.
- Prepare of Meethi chutni ingredients :.
- It's of Imli Pulp 2 tbspoon.
- You need of Water half cup.
- It's of Sugar half cup.
- It's 2 pinch of Salt.
- Prepare 2 pinch of red chilli powder.
- You need 2 pinch of black peper powder.
- It's of Khata pani Ingredients..
- You need 200 gm of Imli.
- You need of Salt half teaspoon or as per taste.
- Prepare of Red chilli powder half teaspoon.
- Prepare of Mint leaves 3 tb spoon.
- You need 2 liter of Water.
- You need of Tartary 1 tspoon.
- Prepare of Ajwein half teaspoon.
- You need of Golgappa filling masala:.
- You need Half of kg boiled mashed potato.
- Prepare 1 of medium onion finely chopped.
- It's of Mint leaves 1 tbspoon.
- Prepare of Salt as per taste.
- Prepare of Lal mirch half teaspoon.
- It's of Chat masala half teaspoon.
- Prepare of Boiled White chick piece half cup.
- It's of Green chuttni ingredients :.
- It's 3 Pc of Green Chilli.
- Prepare of Green coriander half Bunch.
- It's of Mint leaves 3 tbspoon.
- You need 1 cup of Yougurt.
- Prepare Half of cup water.
- Prepare of Salt as per taste.
A platter consisting of all the street food you 've been hogging from tiny kiosks be it golgappa, bhala papdi, fried alloo, pav bhaji. Tastes a bit like fryums but so much better than those fried golgappa packets from neighbourhood mithaiwalas. Top the nachos with refried beans and tomato salsa. Add the remaining nachos on top of this.
Golgappa Platter step by step
- Step 1 make golgappa: aik bartan my suji or maida dal ky garam pani sy soft dough bana lain phir 15 sy 20 mint ky liy cover kar ky rakh dain... 20 mint baad dough ky choty pary bana lain or bail lain phir us may sy apni pasand ky size ky cutting kar lain round shape may... Or phir garam oil my chamch sy daba kar fry kar lain taky phool jy brown ho jy unhy nikal lain phir golgappo ko khuli hawa my aik bartan may alag alag rakh kar 1 sy 2 ghnty ky liy chor dain taky achy sy crisp ho jy....
- Step 2 meethi chutni..Aik pot mat sary cheezy dal ky paka 10 mint paka lain darmayani anch may... Chutni ko phir thanda hny dain..
- Step3 khata pani.. Half liter pani ko neem garam kar lain us my imli ko rakh dain 10 mint baad folk sy achy trha press kar kar ky uska asar nikal lain phir pani ky ander sy imli ky seed stain kar lain.. Daidh litre pani thanda dal ky sary masaly add kar ky mix kar lain or fridg my thanda kar lain....
- Step 4 filling masala: aik bowl may aloo my sary masaly dal ky achy trha mix kar lay masala ready hai....
- Step 5 chuttni..Grinder may saey masaly or dahi dal kar achy trha mix kar lain or aik bowl my nikal lainn...
- Step 6 Assembling:.
Scatter the corn on the nachos, and spoon the cheese sauce over this. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas. Fuchka (or fuska or puska) differs from Panipuri in content and taste. It uses a mixture of boiled yellow peas and spiced mashed potatoes as the filling with. Golgappa Club Golgappa Club is founded by by Ruzan Khambatta a Social Entrepreneur Grishma Trivedi past chairperson GCCI-BWW and Harsha Patel an Event Professional India is known for its unity in diversity similarly our vision is to bring all cultures under one roof and be united.
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