GolGappa (Pani Poori)

 Fixings: For Golgappa mixture:  

1 glass atta  

1 1/2 glasses suji  

1/2 tspn salt  

oil 2 tbspn  

Filling:  

Shaan Paani puri masala  

Bubbled Kala chana or chick pea can  

In the event that pani poori masala is not accessible, blend 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind mash and a squeeze of salt. 

Technique: 

Oil for browning

Cooking Instructions: Mix all the mixture fixings and make a hard batter. Abandon it secured for in the vicinity of 5 to 6 hours becasue suji requires significant investment to swell up. 

Take a little chunk of the mixture, move it out not as dainty as paper and not as thick as a puri. Cut into little adjusts with the assistance of a treat cutter. 

Sear these rounds, four five at once, on moderate fire. Don't uproot when it cushions up. Sit tight for it to wind up fresh. Keep the high temperature low as we don't need a resplendent shade. For golgappa paani: Shaan masala pack has guidelines on it. Plan it with chilly water. puncture the golgappa from the core on the flimsy side of golgappa. stuff 4 to 5 chana or chickpea in it, load with water and relish.