Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers

Makke De Golgappe. Sarson Ka Paani

Recipe by Arti Gupta
4.70 from 7 votes
Served As Breakfast, Snacks
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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.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Recipe Category Vegetarian
Servings 4
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Ingredients
  

  • 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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Instructions
 

  • For golgappe: Make a dough of makke ka atta, sooji and salt with water. It should not be very hard nor very soft.
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • Make small balls of this dough.
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • Make discs of these balls using the rolling pin . And use a cutter or a round bottle lid to give round shape.
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • Fry them in medium hot oil. ENJOY
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • Your aromatic golgappe are ready.
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • 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.
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers
  • Top it with prepared saag and tempering. .
    Makke De Golgappe. Sarson Ka Paani - Plattershare - Recipes, food stories and food lovers

Notes

  • Add a liitle lemon juice to make it more tangy.
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Arti Gupta
Arti Gupta

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