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There are lots of sources of information on cooking. Some info is tailored towards skilled chefs and also except the average person. It can be confusing to wade through all of the offered information. Fortunately, this Suji/Rawa ke Golgappe recipe is easy to do and will offer you some wonderful pointers. They will certainly help any person, also a beginner.

Use Semolina (Rava / Suji).
Use Fine Wheat Flour (Maida).
Prepare Baking Soda.
Provide Salt.
You need to prepare warm water for kneading the dough.
You need to prepare Oil to deep fry.
You need For pani Tamarind (Imli) Pulp.
Prepare Water.
You need to prepare jaljeera powder.
You need pani puri masala.
Prepare roasted Jeera powder.
You need to prepare hing.
You need to prepare harad powder.
You need to prepare Coriander Leaves.
You need to prepare Green Chillies.
You need Mint Leaves,.
You need to prepare kala namak/black salt.
Use Boondi.
You need to prepare crushed Jaggery (Gur).
Provide Ingrdients for filling/stuffing.
Provide boiled potatoes cubed.
You need pomegranate kernels.
Use boiled dried yellow peas or matra.
You need to prepare salt or to taste.
You need chat masala.
Prepare pani puri masala.
Prepare Coriander leaves chopped.
You need to prepare Green and imli chutney.

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Mix sooji, maida, baking soda and salt in a big plate..
Now add little warm water to knead a stiff dough, the stiffness of the dough should be same as that of the puris..
Cover it with a samp muslin cloth and keep it aside for 30 mins..
Now make small equal sized balls, roll out thin puris..
Cut small rounds with the help of a round cookie cutter or lid of any container..
Fry one by one in very hot oil, otherwise the puris will soak in excess oil and will not puff..
Turn occasionally and fry until golden in colour and crisp..
Take them out on absorbent paper..
Method for the Chatpata pani Grind coriander, mint leaves and green chillies to make a fine paste..
Add and mix all the ingredients of the pani including pani puri masala..
Dissolve and mix thoroughly, adjust the spices and tanginess according to taste. Strain to remove any rough bits of the pulp..
Add boondi and coriander leaves, you can also add ice before serving..
Stuffing : In a bowl mix yellow peas, or matra, potato cubes, some pomegranate kernels, coriander leaves, chat masala, pani puri masala and salt. Keep aside..
To Serve: Make a small hole on a puri, add little filling, add chutneys and pani. Serve immediately..

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