Golgappe

Golgappe

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

Healthy golgappe – crisp puris stuffed with a healthy barley-chickpea mixture and served with pomegranate juice mixture

Ingredients

Crisp puris as required
Barley (jau), soaked 1 cup
Salt to taste
Madras curry powder 1 tbsp
Real Pomegranate Juice 400 ml
Lemon juice 1 tbsp
Black salt to taste
Chickepas (kabuli chane), soaked overnight and boiled 1 cup
Onions, finely chopped ½ cup
Tomatoes, finely chopped ½ cup
Green grapes, finely chopped ¼ cup
Kashmiri red chilli powder ¾ tsp
Roasted cumin powder 1 tsp
Fresh coriander leaves, finely chopped 1 tbsp

Methods

Heat sufficient water in a deep non-stick pan, add barley, salt and Madras curry powder, mix and cook till done. Drain and let it cool down to room temperature.
Pour the pomegranate juice into a mixing bowl, add lemon juice and black salt, mix well and keep the bowl in the refrigerator to chill.
Put chickpeas in another mixing bowl, add onions, tomatoes, green grapes, Kashmiri red chilli powder, cumin powder, black salt and coriander leaves and mix well. Add cooked barley and mix well.
Pour the pomegranate juice mixture into 4 glasses. Make a little hole on the top of each puri, fill it up with the barley mixture and keep one puri on each glass and serve. Prepare more puris in the same way.

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