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@y.h.w.h.0: Momentos Musicais Com T.O.P.S- Transporte Oficial De Pequenotes! #desenhosantigos #nostalgie #tops #disneyjunior

Peter Costa
Peter Costa
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Monday 28 September 2026 09:02:26 GMT
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Crispy Golgappe + Zabardast Khatta-Meetha Pani 🤤🔥 Maza na aaye toh kehna! Golgappa Dough * Suji – 1 cup * Whole wheat flour – 1/2 cup * Water – approx. 170 ml Mix and knead into a tight dough. Cover and rest for 40 mins. Apply a very light layer of oil and roll the dough very thin. Cut into small puris. Fry in medium-hot oil and gently press each puri with a slotted spoon while frying — this helps them puff properly. Let them cool for a few minutes and they’ll turn extra crispy. Green Paste * Coriander – 2–3 handfuls * Mint – 2–3 handfuls * Black salt – 1 tbsp * Salt – to taste * Green chillies – 3–4 * Black peppercorns – 10–13 * Cumin seeds – 1 tbsp * Hing – 1/2 tsp * Tamarind pulp – 1/3 cup * Ginger – 1/2 inch Blend everything into a smooth paste. Masala Aloo & Kala Chana * Boiled kala chana – 1 cup * Boiled potatoes – 3 * Green paste – 1–2 tbsp * Black salt – 1 tsp * Red chilli powder – 1.5 tsp * Cumin powder – 1 tsp * Chaat masala – 1.5 tsp * Salt – to taste Mash potatoes, mix with all the spices and green paste, then add boiled kala chana. Golgappa Pani * Prepared green paste * Water – approx. 2–3 litres * Citric acid powder – 1.5 tsp * Salt – to taste * Sugar – to taste, optional * Lemon slices * Chopped onion * Chopped coriander Mix the green paste with chilled water. Add salt, citric acid and sugar according to taste. I love my golgappa pani khatta-meetha, so I add sugar. If you don’t like sweet pani, simply skip it. Garnish with lemon slices, onion and coriander. Chill well and serve with crispy golgappe and masala aloo. 😍 Save this recipe & try it — homemade golgappe hit different! ❤️ #anjumsdastarkhan #crispypanipuri #golgappa #indianinaustralia #lifeinaustralia
Crispy Golgappe + Zabardast Khatta-Meetha Pani 🤤🔥 Maza na aaye toh kehna! Golgappa Dough * Suji – 1 cup * Whole wheat flour – 1/2 cup * Water – approx. 170 ml Mix and knead into a tight dough. Cover and rest for 40 mins. Apply a very light layer of oil and roll the dough very thin. Cut into small puris. Fry in medium-hot oil and gently press each puri with a slotted spoon while frying — this helps them puff properly. Let them cool for a few minutes and they’ll turn extra crispy. Green Paste * Coriander – 2–3 handfuls * Mint – 2–3 handfuls * Black salt – 1 tbsp * Salt – to taste * Green chillies – 3–4 * Black peppercorns – 10–13 * Cumin seeds – 1 tbsp * Hing – 1/2 tsp * Tamarind pulp – 1/3 cup * Ginger – 1/2 inch Blend everything into a smooth paste. Masala Aloo & Kala Chana * Boiled kala chana – 1 cup * Boiled potatoes – 3 * Green paste – 1–2 tbsp * Black salt – 1 tsp * Red chilli powder – 1.5 tsp * Cumin powder – 1 tsp * Chaat masala – 1.5 tsp * Salt – to taste Mash potatoes, mix with all the spices and green paste, then add boiled kala chana. Golgappa Pani * Prepared green paste * Water – approx. 2–3 litres * Citric acid powder – 1.5 tsp * Salt – to taste * Sugar – to taste, optional * Lemon slices * Chopped onion * Chopped coriander Mix the green paste with chilled water. Add salt, citric acid and sugar according to taste. I love my golgappa pani khatta-meetha, so I add sugar. If you don’t like sweet pani, simply skip it. Garnish with lemon slices, onion and coriander. Chill well and serve with crispy golgappe and masala aloo. 😍 Save this recipe & try it — homemade golgappe hit different! ❤️ #anjumsdastarkhan #crispypanipuri #golgappa #indianinaustralia #lifeinaustralia
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