Gol Gappe stuffed Dahibara
Preparation time: 10 minutes
Cooking time: 25 minutes
10 pcs Golgappe
2 cup whipped sugared yoghurt
1 cup boiled & crushed white Matar
2 Tablespoon chopped Dry fruits
1 Tablespoon chopped Green Coriander leaves
1 Tablespoon chopped Ginger
1 Tea spoon chopped Green Chilli
½ Tea spoon Red Chilli powder
250 gm boiled, grated Potato to envelope/cover
2 Tablespoon Cornflour for binding
½ cup Tamarind Chutney
1 Tablespoon chopped Green Coriander
1 Tablespoon Chaat Masala powder
1 Tablespoon roasted Cumin seeds (Bhuna Zeera)
1 Tablespoon Red Chilli Flakes
Break the Golgappas at center top. Mix all stuffing ingredients’ with white Matar and stuff in Golgappas and keep aside.
Make potato dough with salt & corn flour. Envelope/cover stuffed Golgappas individually with small amount of potato dough and make round balls of each Golgappa.
Dip each ball in semi-thick corn flour syrup. Deep fry each ball till golden brown.
Place fried Golgappa balls into sugared & whipped yoghurt for 30 minutes.
Pour Tamarind Chutney & sprinkle all topping ingredients before serving.