Punjabi Cooking: Aate Ke Golgappe
– Punjabi cuisine is known for its rich and flavorful dishes, and one popular street food is Aate Ke Golgappe, also known as Pani Puri or Puchka.
– These crispy, hollow balls made from wheat flour are filled with a spicy and tangy potato mixture, and then dunked into a refreshing mint and tamarind water.
– Aate Ke Golgappe is a beloved snack in Punjab, and making them at home is a fun and delicious way to bring the flavors of the streets into your kitchen.
Ingredients:
For the Golgappe:
– 2 cups of wheat flour
– 1/2 teaspoon of salt
– Water for kneading
– Oil for frying
For the Potato Filling:
– 2 large potatoes, boiled and mashed
– 1 teaspoon of chaat masala
– 1/2 teaspoon of cumin powder
– 1/2 teaspoon of red chili powder
– Salt to taste
For the Pani:
– 1 bunch of fresh mint leaves
– 1 green chili
– 1/4 cup of tamarind pulp
– 2 tablespoons of jaggery
– 1 teaspoon of roasted cumin powder
– Salt to taste
– 4 cups of water
Recipes:
1. In a large mixing bowl, combine the wheat flour and salt. Slowly add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small lemon-sized balls and roll them into thin discs. Heat oil in a deep pan and fry the discs until golden and puffed.
3. In a bowl, mix the mashed potatoes with chaat masala, cumin powder, red chili powder, and salt. Set aside.
4. In a blender, combine the mint leaves, green chili, tamarind pulp, jaggery, cumin powder, salt, and water. Blend until smooth and strain the mixture into a bowl.
5. To assemble, gently tap a hole in the center of each fried golgappa, fill it with the potato mixture, and then dip it into the prepared pani.
6. Serve the Aate Ke Golgappe immediately and enjoy the burst of flavors with every bite.
Punjabi Cooking: Aate Ke Golgappe invites you to explore the vibrant and spicy world of Punjabi street food in the comfort of your own home. Try making these crispy and flavorful golgappe today and treat your taste buds to an explosion of deliciousness!