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

The ingredients needed to cook Golgappa with spicy potato-chana masala and spicy flavored water:

1. Take For Golgappa poori-
2. Take 1 cup Wheat flour
3. Prepare 1 cup Rava
4. You need 1 cup warm water
5. Prepare For Khatta Pani-
6. Prepare 1/2 cup tamarind (already soaked for 1 hour)
7. Use 1/4 cup coriander leaves
8. Get 10-12 pc mint leaves
9. Provide 2 green chillies
10. Use 1 inch ginger
11. Prepare To taste Black Salt
12. You need 1 tsp roasted cumin Powder
13. Provide 1/2 tsp black pepper powder
14. Prepare 1/2 tsp red chilli powder
15. Prepare For Aloo Masala-
16. Use 4 big boiled potato
17. Take 1/2 cup chopped onion
18. You need 1/2 cup black chickpea (chana) already soaked for 4-5 hours
19. You need to taste Black Salt
20. Use 1 tsp roasted cumin Powder
21. Use 1 tsp coriander Powder
22. Get 1 tsp chat masala
23. Take 1/2 tsp black pepper powder
24. Provide 1/4 tsp red chilli flakes / red chilli powder
25. Provide 1/4 cup coriander leaves

Steps 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.

Who doesn't like enjoying crispy and hollow golgappa stuffed with masala made of potato Pani Puri or Golgappa - deep fried mini poori filled with lip smacking spicy and sweet flavored pani/water and with potato filling. This Chana Aloo Masala is a fast and flavorful meal infused with warm, aromatic Indian spices. Top the finished Chana Aloo Masala with fried onions would for a sweet/smoky contrast to the acidic tomato sauce. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and. Its spicy, moderately hot and full of flavors!

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