Ingredients: For Golgappa dough:
1 cup atta
1 1/2 cups suji
1/2 tspn salt
oil 2 tbspn
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.
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.