Cooking Food

Golgappa Water make in cookingfood Dry mango - 50 grams (soaked) Coriander - 100 grams Green Chili - 6-8 Black pepper - ½ tsp Ginger - 1.5 tsp (paste) Dry Mint Powder - 2 tsp or a small bunch of fresh mint leaves   Method - make pulp of mango sourness: Wash the mango sour with clean water and soak it in water for 3 hours, it becomes soft. Put the khatai in a mixer jar and make a fine paste. Sieve the paste. After filtering, remove the starch fibers that are left on the sieve and keep the pulp in a bowl. To make a paste of green coriander and spices: Clean the coriander, remove its sticks and wash it with clean water, and keep all the water in the sieve, cut the coriander roughly, put it in the mixer jar, along with green chili, black pepper, ginger paste or deer You can cut a piece of ginger into big pieces, add mint powder and some water and make a fine paste and take it out in a bowl. Basic Spices are ready 1. Golgappa Tart Sour Water - Spicy Golgappa masala Pani Pour paste - 4 tsp