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Golgappas galore

Even you can make delicious chaat at home with these simple recipes


SNACK AT home needn't be the same old bajji and pakodas. Try pani puri (golgappas) for a change. Fear not, these easy-to-make recipes will make your "chaat at home" an experience to remember.

SUJI GOLGAPPAS

Ingredients

Suji (fine grain) — 500 gm.
Oil — 25 gm.

Method

Add oil to suji, mix lightly and leave aside for 15 to 20 minutes. Sprinkle a little water and leave aside. Now knead it into a dough using little warm oil to homogenise the dough. Divide it into roughly three gram niblets. Now roll each one and deep fry in hot oil only from one side. When the kadai is full, shut the flame and allow cooking. Remove from oil and allow it to cool.

Stuffing

Potatoes, boiled and cut into 1 cm cubes — 100 gm.
Green peas, boiled — 50 gm.
Onion, chopped — 50 gm.
Green chillies — 1 tbsp
Coriander, chopped — 4 tbsp
Ajwain, roasted — tsp

Salt to taste

Method

Mix all the above and mash with the palm of your hand. Stuff the golgappas. They are ready to serve.

ATTA EXOTIC

Ingredients

Atta — 500 gm.
Suji — 100 gm.
Maida — 50 gm.
Cooking soda — 1 pinch

Method

Combine the ingredients, make a hard dough (harder than the puri dough) and leave aside for half-an-hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into three gm. pieces and roll and keep them on a moist cloth. Cover it with a moist cloth on top as well and leave aside for half an hour. Deep fry them in hot oil and allow them to cool.

Stuffing

Kabuli channa, boiled — 100 gm.

Onion, chopped — 50 gm.
Jeera powder, roasted — 1 tsp
Salt to taste
PUDINA PLEASURE

Ingredients

Atta — 500 gm.

Suji — 100 gm.
Maida — 50 gm.
Cooking soda — 1 pinch
Mint leaves (made into a fine puree) — 5 tbsp

Method

Combine the ingredients, make hard dough and keep it covered in a moist cloth for half an hour. Re-knead the dough using a little warm oil. Cut into pieces — 3 gm. each — and roll and rest them on a moist cloth on top as well. After half an hour, deep fry in hot oil. Allow it to cool.

Stuffing
Cottage cheese — 200 gm.
Chaat masala — 2 tbsp
Salt to taste
Green chilli, chopped — 1 tbsp
Coriander, chopped — 2 tbsp
Method

Mash the cottage cheese with your hand. Mix with the rest of the ingredients. Use as required.

O.P. KHANTWAL

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