Stuffed Golgappe

Stuffed Golgappe

Cooking Time

Preparation Time : 420

Cook Time : 120

Total Time : 540

Ingredients

Serves 4

  • Golgappa 20 piece

  • Urad dal 200 gms

  • Mauth dal 1 cups

  • Oil for deep frying 3 cups

  • Warm water 1 bowls

  • Pomegranate seeds (Anar ke daane) 1/2 cups

  • Sav 1/4 cups

  • Ginger (adrak) (cut into lengthwise and thin) 1 piece

  • Beetroot (chukander) (cut into lengthwise and thin) 1/4 nos

  • Cashew nut (kaju) (small piece) 1/4 cups

  • Coriander (chopped) 1/2 cups

  • Curd (dahi) 500 gms

  • Sugar (chini) 1 tsp

  • Mint (pudina) (dry and mashed) 1 tsp

  • Pepper (kali mirch) 1/2 tsp

  • Lal mirch 1/2 tsp

  • Pisa dhaniya 1/2 tsp

  • Garam masala 1/2 tsp

  • Salt 3 tsp

  • Cumin (Zeera) 1 tsp

  • Khati-mithi chatani 1 cups

  • Green chatani 1/2 cups

Directions

  • 01

    Grind Urad dal ( for bhalla)

  • 02

    Take a bowl add grind Urad dal add 1tsp salt and zeera

  • 03

    Mix well and keep aside for 30 minutes

  • 04

    After 30 minutes, stir well

  • 05

    Heat the oil for deep frying on high flame

  • 06

    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

  • 07

    Fry in batches, do not overcrowd the pan

  • 08

    Take warm water in a big bowl and dip the bhalla for at least 40-45 minutes

  • 09

    Shake 1-2 times in between

  • 10

    Now take balla one by one from warm water and press on your palms to remove water and oil

  • 11

    Keep aside

  • 12

    Keep Mauth dal in a pressure cooker add 2 cup water ,salt, lal mirch, pisa dhaniya, garam masala and 1tsp oil

  • 13

    Keep on flame for 10 minutes

  • 14

    Release rest pressure

  • 15

    Put dal in a strainer , remove water , leave it in strainer till cool

  • 16

    Whisk the curd in a bowl , add 1/2 teaspoon salt, sugar, dry and mashed mint , pepper stie well

  • 17

    Take 2 -3 balla , crush with your fingers

  • 18

    Take a Golgappa Make a hole with your thumb (keep the pressure low)

  • 19

    Fill crush balla inside carefully and keep it in a plate

  • 20

    Add 1/3 teaspoon mauth dal

  • 21

    Add 1/2 teaspoon khati-mithi chatani and green chatani , one by one

  • 22

    Make 4 goll gappa for 1 plate

  • 23

    Pour curd on all

  • 24

    Pour both chantanies one bye one

  • 25

    Pour some cashew nut, ginger, beetroot, pomegranate seeds

  • 26

    And keep sav on all stuffed golgappe

  • 27

    I serve 4 stuffed Golgappe in a plate

Review

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Shikha Yashu Jethi

10 months ago.

lovely. Will try this . so mouth watering

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