Grind Urad dal ( for bhalla)
Take a bowl add grind Urad dal add 1tsp salt and zeera
Mix well and keep aside for 30 minutes
After 30 minutes, stir well
Heat the oil for deep frying on high flame
Once the oil becomes more then medium hot , slow flame and add Urad dal mixture with your fingers , now keep flame high and fry it till floating , shake it and fry till golden
Fry in batches, do not overcrowd the pan
Take warm water in a big bowl and dip the bhalla for at least 40-45 minutes
Shake 1-2 times in between
Now take balla one by one from warm water and press on your palms to remove water and oil
Keep aside
Keep Mauth dal in a pressure cooker add 2 cup water ,salt, lal mirch, pisa dhaniya, garam masala and 1tsp oil
Keep on flame for 10 minutes
Release rest pressure
Put dal in a strainer , remove water , leave it in strainer till cool
Whisk the curd in a bowl , add 1/2 teaspoon salt, sugar, dry and mashed mint , pepper stie well
Take 2 -3 balla , crush with your fingers
Take a Golgappa Make a hole with your thumb (keep the pressure low)
Fill crush balla inside carefully and keep it in a plate
Add 1/3 teaspoon mauth dal
Add 1/2 teaspoon khati-mithi chatani and green chatani , one by one
Make 4 goll gappa for 1 plate
Pour curd on all
Pour both chantanies one bye one
Pour some cashew nut, ginger, beetroot, pomegranate seeds
And keep sav on all stuffed golgappe
I serve 4 stuffed Golgappe in a plate
