Gluten Free Golgappa | Gluten Free Pani Puri | Pani Poori

For making the Golgappas:

1. In a mixing bowl, add Wheafree Flour, salt and baking soda and mix well.
2. Add water little by little and knead into a stiff dough. Divide the dough into 2-3 balls.
3. Meanwhile heat oil at high flame in a wok or at 190-195 degrees in a deep fryer.
4. Roll the dough balls into thin sheets and cut it into small circles using a biscuit cutter.
5. Fry at high temperature in the wok or in the deep fryer.
6. Fry till they are evenly brown.
7. Take them out on brown paper or tissue paper to soak up the extra oil.
8. Let them cool down.

For making Gluten free Golgappa water:

1. Add coriander, mint, ginger and green chillies to a blender.
2. Add half a cup of water and blend into a smooth paste.
3. Transfer the paste into a bowl, add 1-2 cups of water according to the desired consistency and mix properly.
4. Now add salt, rock salt, black pepper and cumin powder and mix well thoroughly.
5. Top it with Wheafree Boondi.

Enjoy the Golgappas with the flavoured water.
You can also eat it with curd and sweet tamarind sauce, season it with a little rock salt, red chilli and cumin powder (as per your taste preference)