Name: Makke ke golgappe..Sarson da paani recipe by Arti Gupta at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For golgappe; 1/2 cup makke ka atta; 1/ 2 cup sooji; 1/2 tsp Salt; Oil for frying; For stuffing:; Cottage cheese cubes/ white butter; Small jaggery pieces; It is optional to add anything of your choice.; For pani I.e. sarson ka saag; 250 gms combined sarson, palak and bathua.; 1 tsp gram flour; 1tsp makke ka atta; 1/ 2 tsp dry mango powder; 1/ 2 tsp chilli powder; 1 tsp corriander powder; 1 tsp Salt; For Tempering :; 1 tsp chilli flakes; Few ginger juliennes; 1 tsp cumin seeds; Pinch of Asafoetida; 1 tbsp ghee

Ingredients Serving: 4

For golgappe
1/2 cup makke ka atta
1/ 2 cup sooji
1/2 tsp Salt
Oil for frying
For stuffing:
Cottage cheese cubes/ white butter
Small jaggery pieces
It is optional to add anything of your choice.
For pani I.e. sarson ka saag
250 gms combined sarson, palak and bathua.
1 tsp gram flour
1tsp makke ka atta
1/ 2 tsp dry mango powder
1/ 2 tsp chilli powder
1 tsp corriander powder
1 tsp Salt
For Tempering :
1 tsp chilli flakes
Few ginger juliennes
1 tsp cumin seeds
Pinch of Asafoetida
1 tbsp ghee

Instructions

For golgappe: 1. Make a dough of makke ka atta, sooji and salt with water. It should not be very hard nor very soft.
2 . Make small balls of this dough.
3.Make discs of these balls using the rolling pin . And use a cutter or a round bottle lid to give round shape.
4.Deep fry in medium hot oil. Your aromatic golgappe are ready.
Sarson ka saag. .. 1 . Cook saag with water in pressure cooker for half an hour. 2.Open cooker and let it cool. Keep the water aside and blend the saag in a grinder.
3.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.
4.Open add the tempering of ghee , asafoetida, cumin seeds, ginger, and chilli flakes. 5.Your saag is ready.
To serve : 1.Take the golgappe and fill with stuffing.
Top it with prepared saag and serve.

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