Golgappay (Pani Puri)
A short home-style guide to Golgappay (Pani Puri). Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Semolina (Suji)No semolina? Use fine atta, roasted a little longer.
- Chickpeas (Chanay)No chickpeas? Use rajma or boiled lobia.
- Potato (Aloo)No potato? Use sweet potato or turnip (shaljam).
- Tamarind (imli)No tamarind (imli)? Use lemon juice with a little jaggery (gur).
- Mint (Pudina)No mint? Use extra fresh coriander.
Method
- Fry small puris from suji dough.
- Fill with boiled chickpeas and potato and pour in tangy imli-mint water.
Not for the air fryer. It needs hot oil to puff up. In an air fryer it stays flat and hard.