GHAR KE GOL GAPPE |
Ingredients:
30 - 35 Puri ke liye -Suji/Semolina - ¼ Cup Maida/Plain Flour - ¼ Cup Namak - Taste ke hisaab se Baking Soda / Meetha Soda - 1 Pinch Pani - naram aata lagane ke liye Oil - To Fry Pani aur masala jyada banega. Aap recipe aadhi kar sakte ho pani masala ki. Pani ke liye -
Pudina ke Patte: Mutthi bhar Dhaniya ke patte - mutthi bhar Imli ka Pulp - ¼ Cup (thickness ke hisaab se use kare) hari mirch- 1 adrak - 1" Piece nimbu ka Juice - 1 Tsp Pani: 1500ml/5 glass Kala Namak - 1 Tsp Kali Mirch - ½ Tsp Namak - To Taste Jeera Powder - 1½ Tsp Dhaniya Powder - 1 Tsp Amchoor Powder - 1 Tsp Lal Mirch Powder - ½ Tsp Masala ke liye :
ALOO MASALA |
aloo : 4-5-6 [Boiled] Kala Chana - ¼ Cup [Boiled] dhaniya Powder - 1 Tsp Jeera Powder - 1 Tsp Moti pisi hui mirch / chili flakes- 1 Tsp Amchoor Powder - ½ Tsp Kala Namak - To Taste Namak - To Taste/1 Bacha hua dhaniya pudina ka paste: 1½ Tbsp
PROCEDURE:
SOFT DOUGH |
GOL GAPPE KE LIYE ( PURI ) :
Sbse pehle ek bartan mai suji and maide and meetha soda and namak ko achi tarah mix krlo and uske baad usme 4 tablespoon oil daal kr achi tarah se math le dhyan rakhna dosto achi tarah mathne se hi apke gol gappe ek dum karare and tasty bnege kffi log is step ko skip kr dete hai. achi tarah mathne ke baad usme garam garam pani daliye and soft dough gunde dhyan rkhe paani garam hi ho thanda naa ho achi trah aata gundne ke baad usse gille maal maal ke kapde se 20-25 min. ke liye rkh de.
after 25 min.
dosto ab aap bdi si kadai lele or usme aadhe se km oil daal de and high flame pr oil garam kr le uske baad choti choti lohiya tod kr unhe gol gol bail kr fr oil ko medium flame pr kr ke tal le . dhyan rahe ek waqt pr ek hi talle. sbse imp. baat jis waqt dough use naa ho rha ho woh dkha hi rhe wrna gol gappe foolenge nhi.
toh dosto isi tarh se apke gol gappe tyar hai.
PANI :
dosto pani bnana bahut hi aasan hai uper likhe saare ingrediants ko mixxi mi grind kr ke chaan le uske baad saare masale milla le sath mai imli ka paani bhi mila le fr paani daal kr usse fidge mai rkh de.
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