Chatpate gol gappe Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
We all are crazy for Pani Puri (Gol Gappe/ Puchka/ Gupchup) always. Without Chatpate Aloo Masala it is waste.
Here is the best “Chatpate gol gappe” recipe we have found until now. This is gonna smell and look delicious.
Ingredients of Chatpate gol gappe
- Make ready 4 of gol gappe.
- You need as needed of Aloo bhujiya.
- Make ready 1 tsp of Black pepper powder.
- It’s as needed of Chat masala.
- You need 2 tea spoon of curd.
- Make ready of Boil patato.
Without Chatpate Aloo Masala it is waste.So go ahead and make these tempting Aloo Masala and accelerate your taste buds.Please prepare it with Pani Puri ka Chatpata Pani.Pani Puri Aloo Masala Recipe is available in English and Hindi (हिन्दी) both.
Chatpate gol gappe step by step
- Take gol gappa…. fill boil patato in gol gappa.
- Put some curd on gol gappa….. And add some chat masala… Black pepper powder.. And salt.
- After that put.. Aloo bhujiya on gol gappa.. serve with your love.
Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch.The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha.We all are crazy for Pani Puri (Gol Gappe/ Puchka/ Gupchup) always.
Continue reading The chatpate gol gappe, papdi chaat, and aloo tikki here are the absolute must-haves!Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas.Fuchka (or fuska or puska) differs from Panipuri in content and taste.It uses a mixture of boiled yellow peas and spiced mashed potatoes as the filling with.If you ask us about the national food of India, we'd definitely go on and on about gol gappe.
