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Multigrain Golgappa Shots Recipe

Being an Indian, you cannot resist from a street vendor selling golgappas. During these lockdown, its difficult when people at home crave for these panipuris. So, I made these at home which turned out to be super yummy and crunchy. The best part is these are made from homemade multigrain flour comprising of sooji, jowar, bajra, aata and ragi. These golgappas are very good for digestion as well. I made it less spicy for the kids.

  • Prep time:
  • 20 minutes
  • cook time:
  • 20 minutes
  • serves:
  • 4

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Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Sides

Recipe Notes

Always use a damp cloth to place the roundels. Knead very well to make a smooth dough else the pooris wont puff.

Tags

  • funwithflour
  • contest126
  • kidsfriendly
Ingredients

Ingredients For Multigrain Golgappa Shots Recipe

Methods
  • 1. Make a very stiff dough of multigrain flour and let it rest. After 30 minutes knead it well for 10 minutes and keep to rest again.
  • 2. Keep kneading in intervals till they turn very smooth. Cover with oil and let it rest again.
  • 3. For the Filling mix together mashed potatoes, boiled peas, salt, black salt, roasted cumin powder, green chillies, onions, and coriander leaves.
  • 4. Take 5-6 glasses of water in a big jug. Add salt tamarind pulp, jaljeera powder, coriander leaves, mint leaves, and green chillies.
  • 5. Stir well.
  • 6. Take the dough and roll into a big thin chappati. Using a small bottle cap make small roundel and cut. Keep them on a damp cloth.
  • 7. Heat a deep pan and add oil. when the oil is hot place the panipuri dough roundels to fry. They will instantly puff up.
  • 8. Fry from both sides and take them out. Let them cool under a fan for 2-3 hours. They will be crunchy like the street ones.

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