Golgappa ghar me kaise banaye?

Golgappa ghar par banana bilkul bhi mushkil nahi hai, bas thodi si preparation aur steps follow karne hote hain. Aap ghar par hi street-style crispy golgappe, chatpata aloo filling aur teekha-meetha pani bana sakte hain.

Yahan step-by-step guide hai:

Step 1: Golgappa Puri ka Dough Banana (Dough for Golgappa Puri)

Crispy puris ke liye dough sahi banana bahut zaroori hai.

• Ingredients:

  • 1 cup sooji (rava/semolina), fine wali
  • 1 tablespoon maida (all-purpose flour) (ya atta/whole wheat flour bhi use kar sakte hain)
  • ¼ teaspoon namak (salt)
  • ⅛ teaspoon baking soda (ya 3-4 pinch)
  • 6 tablespoon garam pani (hot water) (ya zaroorat ke mutabik)
  • 1 teaspoon tel (oil) (dough ke liye)
  • Tel deep frying ke liye.

• Process:

  1. Ek mixing bowl mein sooji, 1 teaspoon tel, baking soda aur namak daal kar achhe se mix karein.
  2. Ab isme maida daal kar phir se mix karein, taki sab evenly mix ho jaye.
  3. Thoda-thoda garam pani (hot water) daalte hue ek tight dough goond lein. Yaad rahe, pani ek saath na daalein. Sooji pani absorb karti hai, isliye dough ko achhe se goondna zaroori hai jab tak woh semi-soft aur elastic na ho jaye.
  4. Dough ko ek geelay kapde (damp cloth) se dhak kar 20-25 minutes ke liye rest karne dein.

Step 2: Puris Ko Belna Aur Fry Karna (Rolling and Frying the Puris)

• Process:
  1. Dough ko rest karne ke baad, use ek baar phir se 1-2 minute ke liye goond lein.
  2. Dough ke chote-chote portions lein aur unhe patla aur evenly bel lein. Aap chote-chote balls bana kar individually bel sakte hain, ya ek badi roti bel kar cutter se gol shapes cut kar sakte hain. Puris patli honi chahiye, varna woh phulengi nahi ya soggy ho sakti hain.
  3. Ek kadhai mein tel garam karein. Tel ka temperature medium to medium-high hona chahiye.
  4. Puris ko garam tel mein daalein. Jab woh tel mein jaayein, toh halke haathon se dabate hue fry karein taki woh achhe se phool jayein.
  5. Puris ko golden brown aur crispy hone tak fry karein.
  6. Fry hone ke baad, excess tel nikalne ke liye unhe tissue paper par nikal lein. Thanda hone par yeh aur crispy ho jayengi.

Step 3: Chatpata Aloo Filling Banana (Making the Spicy Potato Filling)

• Ingredients:

  • 2 medium size ubley hue aloo (boiled potatoes), mashed
  • ¼ cup ubley hue kale chane ya safed chane (boiled black chickpeas or white chickpeas) (Raat bhar bhigo kar cooker mein namak daal kar ubaal lein.)
  • ¼ cup bareek kate pyaaz (finely chopped onions) (optional)
  • 2-3 hari mirch (green chilies), finely chopped (swaad anusar)
  • ½ teaspoon bhuna jeera powder (roasted cumin powder)
  • 1 teaspoon chaat masala
  • ¼ teaspoon lal mirch powder (red chili powder) (swaad anusar)
  • Kala namak (black salt) ya regular namak swaad anusar
  • 1-2 tablespoon hara dhaniya (fresh coriander leaves), finely chopped

• Process:

  1. Ek bowl mein ubley aur mashe kiye hue aloo lein.
  2. Isme ubley hue chane, bareek kate pyaaz (agar use kar rahe hain), hari mirch, bhuna jeera powder, chaat masala, lal mirch powder aur kala namak daal dein.
  3. Sabhi ingredients ko achhe se mix karein, lekin aloo ko bilkul paste na banayein, thoda chunky rehna chahiye.
  4. Upper se hara dhaniya daal kar garnish karein.

Step 4: Teekha-Meetha Pani Banana (Making the Spicy-Tangy Water)

Golgappe ka pani kai tarah se banta hai, yahan ek popular Delhi-style recipe hai.

• Ingredients:

  • ½ cup pudina (mint leaves), loosely packed
  • ¼ cup hara dhaniya (coriander leaves)
  • 1 inch adrak (ginger)
  • 2-3 hari mirch (green chilies) (swaad anusar)
  • 1 tablespoon imli (tamarind), tightly packed (¼ cup garam pani mein 20 min bhigo kar pulp nikal lein) ya 3 tablespoon imli paste
  • 1.5 teaspoon sabut jeera (cumin seeds)
  • 1 teaspoon saunf (fennel seeds)
  • ½ teaspoon kali mirch (black pepper)
  • 1 badi elaichi (black cardamom), seeds nikaal kar
  • 1 teaspoon amchur powder (dry mango powder) (ya nimbu ka ras/lemon juice bhi use kar sakte hain)
  • 1 teaspoon chaat masala
  • 1 pinch hing (asafoetida)
  • Kala namak (black salt) swaad anusar
  • Regular namak (salt) swaad anusar
  • 1.5 - 2 cups thanda pani (cold water)
  • Optional: Boondi, meethi chutney (imli ki chutney)

• Process:

  1. Ek grinder jar mein pudina, hara dhaniya, adrak, hari mirch, bhigi hui imli (pani ke saath), sabut jeera, saunf, kali mirch aur badi elaichi ke seeds daal kar smooth paste bana lein. Thoda pani daal sakte hain grind karte waqt.
  2. Is paste ko ek bade bowl mein nikal lein. Aap isse strainer se strain bhi kar sakte hain smooth pani ke liye.
  3. Ab isme amchur powder, chaat masala, hing, kala namak aur regular namak daal kar achhe se mix karein.
  4. Thanda pani daal kar mix karein. Taste check karein aur zaroorat ho toh namak, amchur ya nimbu ka ras add karein.
  5. Pani ko fridge mein thanda hone ke liye rakh dein. Serve karte waqt boondi bhi daal sakte hain.

Step 5: Golgappe Assemble Karna (Assembling the Golgappas)

• Process:
  1. Ek puri lein aur uske beech mein halke se ungli se ya chamach se hole karein.
  2. Hole mein thoda sa aloo filling bharein.
  3. Agar aapko meetha pasand hai, toh thodi si imli ki meethi chutney bhi daal sakte hain.
  4. Ab puri ko teekhe pani se bhar dein.
  5. Fauran serve karein aur enjoy karein!

Tips for perfect Golgappe:

• Puris ke liye: Dough ko achhe se goondein aur usse geelay kapde se dhak kar rest zaroor dein. Puris ko patla aur evenly belein. Tel ka temperature sahi hona chahiye, na zyada garam na zyada thanda.
• Pani ke liye: Aap apne swaad ke anusar teekha, khatta ya meetha adjust kar sakte hain. Imli ke alawa kachri powder ya bel powder bhi use kar sakte hain.
• Filling ke liye: Aap filling mein bareek kate tamatar, boondi, ya fir thoda dahi bhi daal sakte hain for dahi puri style.

Homemade golgappe thode effort se bante hain, par market se zyada healthy aur tasty hote hain.