Bhang Ke Golgappe
Servings - 4 - 5
INGREDIENTS
Semolina - 200 grams
Wheat flour - 2 tablespoons
Salt - 1 teaspoon
Oil - 2 tablespoons
Warm water - 200 milliliters
Oil - for frying
Cumin - 1 1/2 teaspoons
Mint - 40 grams
Marijuana leaves - 40 grams
Green chili - 1 tablespoon
Jaggery powder - 100 grams
Salt - 1 teaspoon
Black salt - 1 teaspoon
Tamarind pulp - 250 milliliters
Water - 1 litre
Boondi - 40 grams
PREPARATION
1. In a mixing bowl, add 200 grams semolina, 2 tablespoons wheat flour, 1 teaspoon salt, 2 tablespoons oil and mix it well.
2. Add 200 milliliters warm water and knead it into a dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and roll it into a circle about 1-2 mm.
5. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying.
6. Make small round puris with the help of a rolling pin.(see video)
7. Heat sufficient oil in a skillet take 2-3 puris and slide them gently into a pot. (Do not drop them together - Do it one after another)
8. Deep fry them until crispy and light golden brown.Drain on an absorbent paper.
9. Take a pan, add 1 1/2 teaspoons cumin and dry roast for 2 - 3 minutes or until it turns golden brown in color.
10. Remove it from pan and transfer this into a mortar.
11. Cush the roasted cumin with the help of a pestle. Keep aside.
12. In a blender, add 40 grams mint, 40 grams marijuana leaves, 1 tablespoon green chili, 100 grams jaggery powder, 1 teaspoon salt, 1 teaspoon black salt, 250 milliliters tamarind pulp and blend it into a smooth puree.
13. Transfer this into a bow, add 1 litre water, pounded cumin powder and mix it well.
14. Add 40 grams boondi on it.
15. Crack the top of the pani puri with your thumb. Add potatoes mixture in it.
16. Dip the puri into the pani.
17. Enjoy!
Bhang Pakora
Servings - 3 - 5
INGREDIENTS
Potatoes - 250 grams
Onions - 150 grams
Gram flour - 200 grams
Marijuana - 40 grams
Cumin - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Pomegranate - 1/4 teaspoon
Red chilli - 1 teaspoon
Salt - 1 teaspoon
Coriander - 1 tablespoon
Water - 200 millilitres
Chaat masala - for garnishing
PREPARATION
1. In a mixing bowl, add all the ingredients and mix well to combine.
2. Heat sufficient oil in a heavy skillet. Deep fry until golden brown. Drain it on an absorbent paper.
3. Garnish with chaat masala.
4. Serve.
Bhang
Serving - 2-4
INGREDIENTS
Warm water - 2 cups
Marijuana - 1 ounce
Milk - 4 cups
Sugar - 1 cup
Almonds - 2 tablespoon
Cardamom - 1/8 tsp
Ginger Powder - 1/4 tsp
Rose water - 1 tsp
PREPARATION
1. Add 2 cups of water with 1 ounce marijuana in a jar and stir. Keep the mixture aside for 10 to 15 minutes.
2. Now pour the mixture into the blender and blend until smooth
3. Than add 4 cups of milk, 1 cup sugar, 2 tbs almonds, 1/8 tsp cardamom,1/4 tsp ginger powder and 1 tsp rose water in the blended mixture. Now blend the mixture until smooth.
4. Pour the mixture in the glass.
5. Garnish with chopped almonds on the top.
6. Serve.
