Banarasi Golgappa

Cuisines

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Recipe

Ingredients

	1 cup	Semolina , sooji
	1 cup	All Purpose Flour
	1 teaspoon	Baking soda
	1 cup	Water
	1 cup	Chickpea , boiled
	1 cup	Potato , boiled, cubed
	1 teaspoon	Chaat masala
	1 teaspoon	Black salt
	1 teaspoon	Cumin , roasted, powder
	1 cup	Tamarind , pulp
	2 tablespoons	Jaggery
	1 teaspoon	Red chili powder
	1 cup	Mint , chopped
	1 cup	Cilantro , chopped
	1 teaspoon	Ginger , grated
	—	Salt , to taste
	—	Oil , for deep frying

Instructions

1. 1 In a bowl, mix semolina, all-purpose flour, baking soda, and a pinch of salt.
2. 2 Gradually add water to form a stiff dough. Knead well.
3. 3 Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4 Divide the dough into small balls and roll them out into thin discs.
5. 5 Heat oil in a deep frying pan and fry the discs until they puff up and turn golden brown. Drain on paper towels.
6. 6 For the filling, mix boiled chickpeas, boiled potatoes, chaat masala, black salt, and roasted cumin powder in a bowl.
7. 7 For the tamarind water, combine tamarind pulp, jaggery, red chili powder, and salt in a bowl. Adjust seasoning to taste.
8. 8 For the mint water, blend mint leaves, coriander leaves, ginger, and salt with water until smooth. Strain and adjust seasoning.
9. 9 To serve, crack the top of the golgappa, fill with the chickpea-potato mixture, and add either tamarind or mint water.