Urdu Poetry Forum

**♥♠♥~M!zz M@gRooR~♥♠♥** · #1 04-10-2006, 05:51 PM

Ingredients :

1 cup maida (all-purpose)

1 cup wheat flour

For filling:

1 cup cooked chana or cooked white dry peas

2 tbsp oil

1/2 tsp salt

1/2 tsp chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala powder

For zeera pani or sweet tamarind water:

1 large lemon size tamarind

½ tbsp sugar

2 tsp roasted zeera powder

1 tsp salt

1/2 tsp chili powder

1 tsp garam masala powder

1/4 tsp rock salt

A bunch of mint leaves

Method :

Mix maida and wheat flour with little water and make into a moist dough. Keep aside for 2 hours.

Heat a non-stick pan with oil or ghee and make small tikkis.

If done well, the center of the golgpa will be soft, and the edges will be lacy, reddish gold and crisp. If batter is too thick, add little water.

For filling

1. Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.

2. Fry till a nice aroma appears. Remove into a vessel and allow it to cool.

3. Soak tamarind in 6 cups of boiled or cold water.

4. Add all the other ingredients including the washed bunch of mint.

5. Let everything soak together for an hour. Squeeze well and strain through a sieve.

6. Serve the zeera pani well chilled.

To serve the golgpas:

1. Make a hole on top of each golgpa. Fill each golgpa with a teaspoon of the filling.

2. Dip the golgpa into the zeera pani and serve immediately or it will become soggy.

3. The zeera pani can also be served in a separate container.