Recipe of the Day: Golgappa

Recipe of the Day: Golgappa

We snuck this out from the kitchens of Antique Bazaar at Four Points Sheraton, Bur Dubai, that is currently hosting Chaat Bazaar



For Making of Poori:

Semolina           Grams         160

Cooking soda            Grams         3

Flour refined           Grams         20

Water                   Ml        75

Salt               Grams         3

Oil refined             Ml        5

Oil                For deep frying


For Pani (Jal Jeera Water):

Water                   Lts       2

Mint leaves             Grams     150

Coriander leaves        Grams     150

Green chilies           Grams         6

Ginger chopped     Grams         15

Chaat masala powder Grams         10

Roasted cumin powder    Grams         10

Black salt              Grams         8

Tamarind pulp      Grams          50

Jaggery            Grams         50

Boondi             Grams     50


For Stuffing The Poori:

Potatoes, boiled        Grams          100

Brown chickpeas boiled  Grams     50

Cumin powder roasted    Grams         5

Chaat masala powder     Grams         5

Red chili powder        Grams         3

Coriander chopped       Grams         10

Salt                    To taste




Making of Poori:

  1. In a mixing bowl ad semolina with salt and oil and gently for few minutes until mixed completely.
  2. Add flour and continue mixing it. Add half amount of water and start to knead the dough. Continue adding water till the dough is prepared in a semi soft consistency. Keep the dough to rest for half an hour covering with wet muslin cloth.
  3. Dived the dough in two equal parts and roll the dough with a thickness same as of rolling roti.
  4. Take a medium cookie cutter, roughly around 3-4 cms diameter and cut the small shaped poori’s from the rolled dough.
  5. Arrange the small poori’s on top of butter sheet covered with wet muslin cloth.
  6. Collect separately the remaining dough from the rolled sheet to be used again.
  7. Continue the steps of making small poori’s till all of them are done.
  8. In a separate wok, heat oil for deep frying over a medium-high flame.
  9. Add poori’s to the hot oil in batches and prepare fluffy pooris, cooking both the sides and strain them properly using kitchen towel to drain off extra oil.
  10. Fry all the poori’s to golden brown colour and keep aside.


Making of Pani:

  1. In a blender add all the ingredients except for water and boondi, blend them all together to form a smooth paste. Strain the puree through a fine strainer and add to the water.
  2. Refrigerate the water for at least 2 hours before using.
  3. Prepare in a separate bowl the potato stuffing by adding all the ingredients together and mix them well.
  4. Add boondi to the prepared pani before serving.
  5. Take a poori and make a hole on top of the poori using your thumb or finger.
  6. Add small amount of potato stuffing and pour in the prepared pani.
  7. Serve chilled.


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