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Makke De Golgappe. Sarson Ka Paani

Dedicated To My parents
Makke De Golgappe. Sarson Ka Paani
Makke De Golgappe. Sarson Ka Paani
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeBreakfast, Chaat, Fusion
  • Good for breakfast , Snacks
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About this Recipe

It is a punjabi pani puri. Made makke ke atte ke golgappe and sarson da saag ka paani. Moreover used jaggery and cheese cubes or makhan as fillers.

Ingredients & Quantity
  • For Golgappe
  • 1/ 2 cup makke ka atta
  • 1/ 2 cup sooji
  • 1/2 tsp salt
  • oil for frying
  • For stuffing :
  • small pieces of jaggery
  • Cheese cubes/ white butter
  • For Paani sarson ka saag.
  • 250 gms combined sarson, palak and bathua.
  • 1 tsp makke ka atta
  • 1 tsp gram flour
  • 1 tsp salt
  • 1/ 2 tsp dry mango powder
  • 1 tsp corriander powder
  • 1/ 2 tsp chilli powder
  • For Tempering :
  • 1 tbsp ghee
  • pinch of Asafoetida
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • few ginger juliennes
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How to cook?
  1. For golgappe: Make a dough of makke ka atta, sooji and salt with water. It should not be very hard nor very soft.
  2. Makke De Golgappe. Sarson Ka Paani
  3. Make small balls of this dough.
  4. Makke De Golgappe. Sarson Ka Paani
  5. Make discs of these balls using the rolling pin . And use a cutter or a round bottle lid to give round shape.
  6. Makke De Golgappe. Sarson Ka Paani
  7. Fry them in medium hot oil. ENJOY
  8. Makke De Golgappe. Sarson Ka Paani
  9. Your aromatic golgappe are ready.
  10. Makke De Golgappe. Sarson Ka Paani
  11. For sarson ka saag: Cook saag with water in pressure cooker for half an hour.
  12. Open cooker and let it cool. Keep water aside and blend the saag in grinder.
  13. Now in a cooker add water that we had saved, saag puree, gram flour, Makke ka atta, salt, 1/ 2 tsp chilli powder, corriander powder, dry mango powder and cookfor another fifteen minutes.
  14. Open add the tempering of ghee , asafoetida, cumin seeds, ginger, and chilli flakes. Your saag is ready.
  15. To serve: Take the golgappe and fill with stuffing.
  16. Makke De Golgappe. Sarson Ka Paani
  17. Top it with prepared saag and tempering. .
  18. Makke De Golgappe. Sarson Ka Paani
Notes
  • Add a liitle lemon juice to make it more tangy.
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