GOLGAPPE

golgappe pic                                  

   INGRIDIENTS:

• SUJI-3MEDIUM TBSP
• MAIDA-1MEDIUM TBSP
• WATER-MIN REQUIRED FOR KNEADING

METHOD:

• TAKE A DEEP BOWL.ADD SUJI & MAIDA IN IT.
• MIX IT WELL.
• SLOWLY ADD LITTLE QUANTITY OF NORMAL TEMPERATURE WATER FOR KNEADING THE DOUGH.

• DONT  KNEAD IT FOR LONG TIME.
• AS IT GET KNEADED FIRST TIME,LEAVE IT.

• WET THE  TISSUE PAPER & COVER THE DOUGH IN THAT TISSUE PAPER.
• TAKE A DOUGH LESS THAN CHAPATI DUMBLE &ROUND IT ON BOTH SIDES LIKE PAPAD AS THIN AS POSSIBLE.
• USE THE MAIDA FOR DUSTING.
• CAREFUL ABOUT SPREAD IT FROM CORNERS ALSO.

TIPS:

• MANY TIMES IT GET THINNER FROM MIDDLE,BUT THICK FROM CORNERS.
• ALWAY SPREAD IT ON BOTH SIDES.
• MAKE IT ON 7 FLAME.IF IT BECOME MORE HOT THEN MAKE IT 5 .
• WHEN FRY  IT IN PAN,FRY IT FROM ONE SIDE FULLY TILL IT BECOME GOLDEN FROM ONE SIDE.
• THEN CHANGE THE SIDE .
• ITS DOUGH GET HARDER VERY EASILY AS TIME GOES BY,IF IT BECOMES HARDER,SO MAKE IT SOFT WITH WET HANDS. DONT ADD TOO MUCH WATER.
• GENERALLY USE BIG SIZE OF OPENER TO CUT THE GOLGAPPA IN SHAPE. LIKE JUICE BOTTLE CAP .AS WE REQUIRED BIG SIZE GOLGAPPA FOR ADDING IT.
• RELISH IT EITHER WITH CURD,IMLI CHUTMEY OR WITH GOLGAPPA PANI.