• 1 cup atta
• 1 1/2 cups suji
• 1/2 tsp salt
• oil 2 tbsp
• Ingredients: For Filling
• Shaan Paani puri masala
• Boiled Kala chana or chick pea can

If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.

Method: Oil for frying Cooking Instructions: Mix all the dough ingredients and make a hard dough.

Leave it covered for about 5 to 6 hours because suji takes time to swell up.

Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter.

Fry these rounds, four five at a time, on slow fire. Don’t remove as soon as it fluffs up.

Wait for it to become crisp. Keep the heat low as we do not want a golden color.

For golgappa paani: Shaan masala pack has instructions on it. Prepare it with cold water.

pierce the golgappa from the center on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.

by Pak101.com (few years ago!) / 2631 views