Golgappa (Sooji) Recipe

INGREDIENTS 150 grams – Fine Semolina (Sooji) 50 gms- Flour As required - water 2 Tbsp – Refined Oil To deep fry-Refined Oil Filling for puris- Boiled Potatoes, diced Chickpeas, boiled Cumin, roasted, grounded Mint Water - ½ cup Mint leaves ½ cup Fresh Coriander Leaves 2 Nos. Green chilli 1 1/2 Teaspoon Cumin, roasted, grounded ¼ Teaspoon Black pepper powder ½ Teaspoon Black salt To taste Salt ½ Tsp Ginger powder 1 pinch Asafoetida 2 Tablespoon Boondi (fried)

1. Take semolina and flour in a bowl and make dough using lukewarm water and oil. Keep aside for 1 hour. 2. Make round shape balls and in a kadai heat oil and fry the (puris)gol gappe. 3. For filling-combine all items in a bowl and mix. 4. To make Golgappa water, grind mint leaves, coriander leaves and green chilli to a fine paste. Remove in a bowl and add spices - cumin powder, black pepper powder, black salt, ginger powder, asafoetida & salt. Pour in 01 litre of chilled water. Stir it and use. 5. To serve make a cavity in each golgappa and put chickpeas and potato mixture. Then put sweet chutney and fill with Mint water. Serve immediately.


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