Pani Poori-Golgappe Recipe

Ingredients :

Refined flour 55gm Split black gram flour 115gm Semolina 115gm Cold water to mix Filling Sprouted green gram 55gm Pani Mint leaves 55gm Cold water 1.80litre Black pepper 15gm Black salt 15gm Salt 15gm Cumin 2tsp Sweet cumin 15gm Cloves 4 Dry mango powder 115gm Ginger 2.5cm piece

Method :

Sieve the refined flour and gram flour and semolina. Make a stiff dough. Knead well. Make small balls. Roll into fairly thick poories. Spread on a moist cloth and cover with another moist cloth. Fry in deep fat till light brown and crisp. Boil the sprouted gram in salted water. Pani Wash mint leaves. Grind cumin, sweet cumin, cloves and ginger. Soak mango powder for an hour and sieve the pulp. Powder salt and dissolve in cold water. Mix the ground spices with pulp and salt water. Strain and keep in an earthen pot.