How to make Real Golgappe -

Real Golgappe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crisp Puris (पानी पूरी / गोलगप्पे ), Pomegranate Juice

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Real Golgappe checkout Puchka, Pani Puri With Aamras, Papdi Chaat, Moong And Pumpkin Golgappe . You can also find more Snacks and Starters recipes like Idli Shashlik Salmon Burger Basil Minced Chicken Canapes Cheddar Bacon Pinwheels

Real Golgappe

Real Golgappe Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Real Golgappe Recipe

  • Crisp Puris 10

  • Pomegranate Juice 1 cup

  • Vegetable stock 2 cups

  • Madras curry powder 1 teaspoon

  • Chickpeas (kabuli chana) cooked 2 cups

  • Tomato chopped 1 large

  • Onion finely chopped 1/2 medium

  • Raisins 1/4 cup

  • Fresh coriander leaves chopped 3 tablespoons

  • Pomegranate (anar) juice 200 millilitres

  • Lemon juice 1 tablespoon

  • Black salt (kala namak) 1 teaspoon

  • Olive oil 1-2 tablespoons

  • Yellow mustard seeds 1 teaspoon

  • Madras curry powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Salt to taste

Method

Step 1

Rinse quinoa and place in a non stick pan. Add hot vegetable stock and curry powder and simmer on medium low heat for about 15-17 minutes or till all the stock is absorbed. Let it stand, covered, for another 5 minutes.

Step 2

To make the dressing, heat oil in a small non stick pan on medium heat, add mustard seeds. When the seeds start spluttering, take the pan off the heat and add Madras curry powder and cumin powder and saute for about 45 seconds to 1 minute. Add ½ tsp salt mix and set aside.

Step 3

Transfer cooked quinoa into a bowl, add chickpeas, tomato, onion, raisins and 2 tbsps coriander leaves and mix well. Add the dressing and mix. Taste and adjust seasoning.

Step 4

Mix pomegranate juice, lemon juice, coriander leaves and black salt. Break off a little the top of the crisp pooris, stuff with quinoa salad, pour in a little pomegranate juice and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.