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Mango Dilgappe (heart shaped golgappe)

Jun-04-2017
Sanchita Agrawal Mittal
35 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mango Dilgappe (heart shaped golgappe) RECIPE

Golgappe are a common street snack in India. Here I am presenting a very unique version. Mango flavoured heart shaped golgappe served with tangy mango salsa and sweet and tangy aamras.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • UP
  • Blending
  • Frying
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For the mango flavoured golgappe
  2. 1 cup rava/suji/semolina
  3. 3 tbsp Fine Wheat Flour (Maida)
  4. 1/2 cup raw mango pulp
  5. 1/4th tsp baking soda
  6. warm water for kneading the dough.
  7. 1/2 tsp Salt
  8. Oil for Deep frying
  9. For the mango salsa
  10. 1 cup mango ripe, cubed
  11. 3 tbsp onion/spring onion finely chopped
  12. 1 tsp green chilli chopped , remove seeds
  13. 1 tsp lime juice
  14. 1 tbsp mint leaves chopped finely
  15. Half tsp olive oil (optional)
  16. Salt to taste
  17. 1/4 tsp black pepper or to taste
  18. 1/2 tsp chilli flakes
  19. For the sweet and tangy Aamras
  20. 2 large mangoes preferably Alphonso
  21. 1 tablespoon powdered sugar or as per the sweetness of the mangoes
  22. 5 strands Saffron
  23. 1 tsp chaat masala
  24. 1/4 th tsp black salt
  25. 1/4th tsp roasted cumin powder
  26. 1/4th tsp mint powder
  27. 2 pinches Asafoetida
  28. mint sprig for garnish
  29. 2 tbsp bhujiya for serving

Instructions

  1. For the mango flavoured golgappe
  2. Mix sooji, maida, baking soda and salt in a big plate.
  3. Now add mango pulp and mix thoroughly and knead the dough, add little warm water if required to knead a stiff dough.
  4. The stiffness should be same as for the puris.
  5. Cover it with a damp muslin cloth and keep it aside for 30 mins.
  6. After 30 minutes make small equal sized balls, roll out big, thin puris.
  7. Cut small heart shaped puris with the help of a heart shaped cookie cutter.
  8. Fry one by one in the hot oil, the oil should be very hot before frying otherwise the puris will soak in excess oil and will not puff.
  9. Take them out on tissue paper when golden and crisp.
  10. For the mango salsa
  11. Wash and peel the mangoes and cut into small cubes.
  12. Chop onion, chillies and mint finely.
  13. In a mixing bowl toss the mango, onion , chillies and mint leaves with the lemon juice.
  14. Drizzle olive oil and sprinkle the salt, black pepper powder and chilli flakes.
  15. Chill in refrigerator for an hour.
  16. Mango salsa is ready for filling the Dilgappe.
  17. For the tangy Aamras
  18. Rinse the mangoes(alphonso), peel and chop them.
  19. Put the mango pieces in a blender jar.
  20. Add powdered sugar and saffron strands.
  21. Blend the mangoes to smooth pulp. Can add little water to thin down the aamras. (optional)
  22. Add chaat masala, black salt and mint powder and asafoetida and mix well.
  23. Pour in small bowls and chill in refrigerator for 30 minutes.
  24. Garnish with mint sprig and serve it chilled with mango flavoured golgappe and mango salsa.
  25. For serving the Dilgappe
  26. Make a small hole in the centre of a puri , add mango salsa filling, add Aamras and sprinkle some bhujiya. Serve immediately.

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Hema Mallik
Jun-05-2017
Hema Mallik   Jun-05-2017

Excellent Description...

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