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Golgappa with spicy potato-chana masala and spicy flavored water
Golgappa with spicy potato-chana masala and spicy flavored water

Before you jump to Golgappa with spicy potato-chana masala and spicy flavored water recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

Let’s begin with something really easy, changing the light bulbs. Of course you shouldn’t confine this to merely the kitchen. The usual light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. Along with different light bulbs, you have to learn to leave the lights off if they are not needed. The kitchen lights especially will often be left on the entire day, just because the family tends to spend a lot of time there. Obviously this also happens in different rooms, not merely the kitchen. Make a habit of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that tough. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to golgappa with spicy potato-chana masala and spicy flavored water recipe. To make golgappa with spicy potato-chana masala and spicy flavored water you need 25 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Golgappa with spicy potato-chana masala and spicy flavored water:
  1. Provide For Golgappa poori-
  2. Prepare 1 cup Wheat flour
  3. You need 1 cup Rava
  4. Use 1 cup warm water
  5. Prepare For Khatta Pani-
  6. Provide 1/2 cup tamarind (already soaked for 1 hour)
  7. Get 1/4 cup coriander leaves
  8. Provide 10-12 pc mint leaves
  9. Take 2 green chillies
  10. Use 1 inch ginger
  11. Provide To taste Black Salt
  12. You need 1 tsp roasted cumin Powder
  13. Provide 1/2 tsp black pepper powder
  14. Get 1/2 tsp red chilli powder
  15. You need For Aloo Masala-
  16. Use 4 big boiled potato
  17. Take 1/2 cup chopped onion
  18. Prepare 1/2 cup black chickpea (chana) already soaked for 4-5 hours
  19. Use to taste Black Salt
  20. Use 1 tsp roasted cumin Powder
  21. Use 1 tsp coriander Powder
  22. Provide 1 tsp chat masala
  23. You need 1/2 tsp black pepper powder
  24. Use 1/4 tsp red chilli flakes / red chilli powder
  25. You need 1/4 cup coriander leaves
Instructions to make Golgappa with spicy potato-chana masala and spicy flavored water:
  1. Put wheat flour and rava in a mixing bowl. Add little warm water and start kneading. Add again some water and continue to knead, Sooji absorbs water while kneading. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead. knead to a semi-hard elastic dough.
  2. Keep the well kneaded in a bowl and cover with a moist kitchen towel / napkin or cotton cloth and allow the dough to rest for 25-30 minutes.
  3. For khatta Pani:- Make tamarind pulp and green chutney.
  4. As we have already soaked tamarind, so rub the tamarind well using fingers. check for extra seeds, skin and unwanted particles and discard them. Take all extracted pure pulpy tamarind in a mixer jar and blend it well to make a paste/purie. Tamarind pulp ready. Now, pour coriander leaves, Mint leaves, green chilli and ginger in a mixer jar, blend it well and get thick paste. Green chutney is also ready.
  5. Now, take a big bowl, mix tamarind pulp and green chutney. Pour in half litre of water. Then add in red chilli powder, roasted cumin powder, black pepper powder and black salt (as per taste). You can also add extra water according to your choice. Mix well. Strain it for getting pure water without any impurities. Here is spicy khatta Pani ready.
  6. Take all boiled potatoes in a bowl, mashed well. Add in black chana, onion and mix it. Then add black salt as per taste, red chilli flakes, roasted cumin powder, coriander powder, black pepper powder, chat masala and 1 tsp green chutney. Mix well and garnish with coriander leaves. Aloo chana masala filler is ready.
  7. Here’s the dough after 30 minutes. Simply knead again, without using water. Now divide the dough into 3 or 4 parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel otherwise it becomes dry.
  8. Roll to a large round. Also, flip the entire rolled dough without it breaking or tearing apart. keep on rolling to very thin & even round. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly. Roll the edges too and make all pooris in the same way.
  9. Frying Pooris:- Heat oil for deep frying in a Kadai or pan. The oil should be medium hot. keep flame high and slid a few pooris in the oil. - they will puff up quickly as soon as you add them to the hot oil. Otherwise, Nudge the pooris with the frying spoon so that they puff up. - once they puff up, turn the gas flame low and then flip the pooris another side. Flip a couple of times. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
  10. Continue to fry the pooris till they become golden colour. keep them in the oil getting fried for a few seconds even after getting golden colour, so that they become crispy. Frying this way, gives a crisp texture to the pooris from outside as well as inside. Otherwise, they remain soft from inside and crisp from outside. Drain pooris on kitchen paper towels. continue to fry the pooris in this way.
  11. Enjoy Golgappe/Panipooris with tasty aloo chana masala and spicy flavored khatta pani..
  12. Tips: (1) The kneading is very important in getting the perfect pani poori texture. The dough is neither soft nor too much hard. (2) The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up. (3) you can use green chilli also instead of red chilli flakes in aloo chana masala. (4) add in salt and chilli as per your taste.

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