Makke De Golgappe. Sarson Ka Paani
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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.
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Ingredients
- For Golgappe
- 1/ 2 cup makke ka atta
- 1/ 2 cup sooji
- 1/2 teaspoon 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 teaspoon makke ka atta
- 1 teaspoon gram flour
- 1 teaspoon Salt
- 1/ 2 teaspoon dry mango powder
- 1 teaspoon corriander powder
- 1/ 2 teaspoon chilli powder
- For Tempering :
- 1 tbsp ghee
- pinch of Asafoetida
- 1 teaspoon cumin seed
- 1/2 teaspoon chilli flakes
- few ginger juliennes
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Instructions
- 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. .
Notes
- Add a liitle lemon juice to make it more tangy.
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