Easy Cooking Recipe SujiRawa ke Golgappe Delicious Steady

Without fail cuisine ultimate Suji/Rawa ke Golgappe easy, fast, practical.

28 ingredients, 14 steps, cooking Suji/Rawa ke Golgappe

Good Evening all, at this time you can prepare recipe Suji/Rawa ke Golgappe with 28 ingredients and 14 steps. Next this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 28 ingredients and 14 stages of easy cooking Suji/Rawa ke Golgappe.

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Ingredients for Suji/Rawa ke Golgappe

1. It’s : Semolina (Rava / Suji).
2. Prepare : Fine Wheat Flour (Maida).
3. It’s : Baking Soda.
4. Prepare : Salt.
5. You need : warm water for kneading the dough.
6. It’s : Oil to deep fry.
7. Prepare : For pani Tamarind (Imli) Pulp.
8. Prepare : Water.
9. It’s : jaljeera powder.
10. Prepare : pani puri masala.
11. Prepare : roasted Jeera powder.
12. You need : hing.
13. Prepare : harad powder.
14. It’s : Coriander Leaves.
15. You need : Green Chillies.
16. Prepare : Mint Leaves,.
17. You need : kala namak/black salt.
18. Prepare : Boondi.
19. It’s : crushed Jaggery (Gur).
20. It’s : Ingrdients for filling/stuffing.
21. It’s : boiled potatoes cubed.
22. Prepare : pomegranate kernels.
23. Prepare : boiled dried yellow peas or matra.
24. It’s : salt or to taste.
25. It’s : chat masala.
26. You need : pani puri masala.
27. Prepare : Coriander leaves chopped.
28. Prepare : Green and imli chutney.

If all composition Suji/Rawa ke Golgappe it’s ready, We’re going into the cooking stage. Below is how to making with easy.

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Step by Step Cooking Suji/Rawa ke Golgappe

1. Mix sooji, maida, baking soda and salt in a big plate. brqq
2. Now add little warm water to knead a stiff dough, the stiffness of the dough should be same as that of the puris. brqq
3. Cover it with a samp muslin cloth and keep it aside for 30 mins. brqq
4. Now make small equal sized balls, roll out thin puris. brqq
5. Cut small rounds with the help of a round cookie cutter or lid of any container. brqq
6. Fry one by one in very hot oil, otherwise the puris will soak in excess oil and will not puff. brqq
7. Turn occasionally and fry until golden in colour and crisp. brqq
8. Take them out on absorbent paper. brqq
9. Method for the Chatpata pani Grind coriander, mint leaves and green chillies to make a fine paste. brqq
10. Add and mix all the ingredients of the pani including pani puri masala. brqq
11. Dissolve and mix thoroughly, adjust the spices and tanginess according to taste. Strain to remove any rough bits of the pulp. brqq
12. Add boondi and coriander leaves, you can also add ice before serving. brqq
13. Stuffing : In a bowl mix yellow peas, or matra, potato cubes, some pomegranate kernels, coriander leaves, chat masala, pani puri masala and salt. Keep aside. brqq
14. To Serve: Make a small hole on a puri, add little filling, add chutneys and pani. Serve immediately. brqq
15. Finish and Enjoy.

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