Golgappa (Sooji)

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)

INSTRUCTIONS

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 all spices. 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.

Preferred recipes by Chef Rakesh Sethi.

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