Golgappe
Top Rated Recipe
Key Details:
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prep time: 9 hours
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Crisp puris
Barley
Madras curry powder
Pomegranate juice
Chickpeas
Onions
Tomatoes
Green grapes
About Golgappe
Table of Contents
Healthy golgappe – crisp puris stuffed with a healthy barley-chickpea mixture and served with pomegranate juice mixture
Read More- Crisp puris as required
- Barley (jau), soaked 1 cup
- Salt to taste
- Madras curry powder 1 tbsp
Step 1. 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.
Step 2. 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.
Read MoreIngredients
- 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
How to Make Golgappe (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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