Name: Suji/ Semolina Golgappe /Panipuri recipe by Geeta Sachdev at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Sooji 3/4 cup; 1/8 cup for moyan; Oil 2 tablespoon; A pinch of salt; Warm water few spoonfuls or approximately 1/2 bowl; Oil for deep frying; Filling Ingredients:; Boiled white or green matar 1 cup; Boiled chopped potatoes 1 cup; Salt and chat masala to sprinkle on top; Jal jeera powder mixed with water 1 litre; 1 bowl of coriander and mint leaves; 1 tablespoon ginger, grated; Green chillies 1 or 2; 1 chopped kachchi ambi /raw mango; 1/2 bowl imli ka pani/ tamarind pulp or water; Juice of 1 lime; 1 teaspoon bhuna jeera/ grounded cumin; 1 teaspoon saunf powder/ fennel powder; 1 teaspoon chat masala; 1 teaspoon kala namak/ black salt; 1/4 teaspoon heeng/ asafoetida; 1 to 2 teaspoon sugar/ Gur imli saunth /chutney (if you want meetha pani/ sweet water)

ABOUT Suji/ Semolina Golgappe /Panipuri RECIPE

Like every woman, I am very fond of golgappas, every time we go to the market it's compulsory for me to have these golgappas with tempting filling of boiled chanas and potatoes along with sweet and sour jaljeera water. Once I thought of making them at home, but after 3 to 4 attempts I succeeded in making these golgappas. I was very much happy that day and now I want to share my happiness with you all!

Ingredients Serving: 4

Sooji 3/4 cup
1/8 cup for moyan
Oil 2 tablespoon
A pinch of salt
Warm water few spoonfuls or approximately 1/2 bowl
Oil for deep frying
Filling Ingredients:
Boiled white or green matar 1 cup
Boiled chopped potatoes 1 cup
Salt and chat masala to sprinkle on top
Jal jeera powder mixed with water 1 litre
1 bowl of coriander and mint leaves
1 tablespoon ginger, grated
Green chillies 1 or 2
1 chopped kachchi ambi /raw mango
1/2 bowl imli ka pani/ tamarind pulp or water
Juice of 1 lime
1 teaspoon bhuna jeera/ grounded cumin
1 teaspoon saunf powder/ fennel powder
1 teaspoon chat masala
1 teaspoon kala namak/ black salt
1/4 teaspoon heeng/ asafoetida
1 to 2 teaspoon sugar/ Gur imli saunth /chutney (if you want meetha pani/ sweet water)

Instructions

Take sooji and salt in a bowl, add oil in it and rub it well with your fingers. Now add water slowly and knead to form a soft dough. Knead it well for 5 minutes.
Cover with a lid and let it rest for 30 mins. After 30 mins, knead the dough again for a good 10 minutes.
Make a very soft and plain dough, which means that there shouldn't be any cracks while making the balls. Make equal sized balls of small size.
Roll these small dough balls with the help of a rolling pin to make pooris of thick sizes.
Heat oil for deep frying, drop the puris into the hot oil and press on top using a spoon, it will puff up. Now flip it over and cook on a low heat till it's golden and crispy.
Drain on to a paper towel. Store them in an air tight container for upto a week.
Take the boiled mixtures of peas and potatoes and mix it with all the filling ingredients to make the filling.
To prepare the jaljeera/golgappe water, grind all the ingredients with a little water to make a fine paste add 1+ 1/2 glass of water or adjust accordingly .
Shake well and serve with the filling mixture and golgappas.

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