Directions
Gol Gappa with Aam Panna Pani, Watermelon Pani
Ingredients
Note – the dough after preparing is 600 gms and makes 100 puris using 6gms of individual peda.
Ingredients
For Gol Gappe
Semolina (सूजी) – 2 cups / 400gms
Oil (तेल) – 5½ tbsp / 80 ml
Luke Warm Water (गुनगुना पानी) – 10 tbsp / 150 ml (approx)
Oil (तेल) – for deep frying
For Aam Panna Pani
Ingredients
Raw mangoes (कच्चा आम) – 500 gms
Water (पानी) – 2 cups / 500 ml
Mint leaves (पुदीना पत्ता) – 2 cups
Coriander, fresh (ताज़ा धनिया) – handful
Green chilli (हरि मिर्च) – 3-4 nos
Peppercorns (काली मिर्च) – 2 tsp
Chilli Powder (मिर्ची पाउडर) – 2 tsp
Roasted Cumin powder (भुना जीरा पाउडर) – 1 tbsp
Salt (नमक) – to taste
Black Salt (काला नमक) – 1 tsp
Sugar (चीनी) – 3 tbsp
Ice cubes (बर्फ) – 2 cups
Water, chilled (ठंडा पानी) – 2 cups / 500ml
Boondi (बूँदी) – ½ cup
For Watermelon Pani
Makes 3 cups of thick syrup
Ingredients
Watermelon Juice (तरबूज़ का रस) – 6 cups
Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
Sugar (चीनी) – ¾ cup / 150 gms
Mint (पुदीना) – handful
Salt (नमक) – to taste
Black Salt (काला नमक) – 1 tsp
Roasted Cumin, crushed (भुना जीरा कूटा हुआ) – 1 tbsp
Pepper powder (काली मिर्च पाउडर) – 1 tsp
Ice cubes (बर्फ) – 2 cups
Water (पानी) – 1½ cup / 375 ml
Lemon (नींबू) – 5-6 nos
Accompaniments
Potato, boiled & diced
Bengal Gram, boiled
Steps
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1
Done
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For PurisMix semolina, oil, and lukewarm water to form a stiff dough. Make small balls from the dough and roll them into thin puris. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown. |
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2
Done
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For Aam Panna Pani | Teekha PaniBoil raw mangoes until soft, then remove the pulp and discard the seeds. Cook the mango pulp in a pressure cooker after adding some water. Blend the mango pulp with mint leaves, fresh coriander, green chillies, peppercorns, chilli powder, roasted cumin powder, salt, black salt, and sugar. Add ice cubes and chilled water to the mixture, and blend until smooth. Strain the mixture, drop in boondi, and mix it up. |
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3
Done
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For Watermelon Panna Pani | Khatta Meetha PaniBlend the watermelon into watermelon juice. Strain the juice into a pan. Add Kashmiri red chili powder and sugar. Reduce the juice in half. Drop some mint into the reduced juice. Add salt, black salt, roasted crushed cumin, and pepper powder. Take out the mint and transfer the juice to a jar. Pour in water and drop some ice cubes. Squeeze some lemon juice and stir well. |
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4
Done
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For ServingMake a small hole in the center of each golgappa. Fill them with boiled potato, and boiled Bengal gram. Dip the filled golgappa in the prepared Aam Panna Pani or Watermelon Pani before serving. |
