Gol gappa

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Ingredients:

For Golgappa dough: 


1 cup atta 
1 1/2 cups suji 
1/2 tspn salt 
oil 2 tbspn 

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

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