Makke De Golgappe. Sarson Ka Paani

For golgappe: Make a dough of makke ka atta, sooji and salt with water. It should not be very hard nor very soft.

Make small balls of this dough.

Make discs of these balls using the rolling pin . And use a cutter or a round bottle lid to give round shape.

Fry them in medium hot oil. ENJOY

Your aromatic golgappe are ready.

For sarson ka saag: Cook saag with water in pressure cooker for half an hour.

Open cooker and let it cool. Keep water aside and blend the saag in grinder.

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.

Open add the tempering of ghee , asafoetida, cumin seeds, ginger, and chilli flakes. Your saag is ready.

To serve: Take the golgappe and fill with stuffing.

Top it with prepared saag and tempering. .