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Makke ke golgappe..Sarson da paani

Arti Gupta
30 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Makke ke golgappe..Sarson da paani RECIPE

I have made golgappe of makke ka atta and used sarson da saag as paani.

Recipe Tags

  • Medium
  • Everyday
  • North Indian
  • Frying
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For golgappe
  2. 1/2 cup makke ka atta
  3. 1/ 2 cup sooji
  4. 1/2 tsp Salt
  5. Oil for frying
  6. For stuffing:
  7. Cottage cheese cubes/ white butter
  8. Small jaggery pieces
  9. It is optional to add anything of your choice.
  10. For pani I.e. sarson ka saag
  11. 250 gms combined sarson, palak and bathua.
  12. 1 tsp gram flour
  13. 1tsp makke ka atta
  14. 1/ 2 tsp dry mango powder
  15. 1/ 2 tsp chilli powder
  16. 1 tsp corriander powder
  17. 1 tsp Salt
  18. For Tempering :
  19. 1 tsp chilli flakes
  20. Few ginger juliennes
  21. 1 tsp cumin seeds
  22. Pinch of Asafoetida
  23. 1 tbsp ghee


  1. 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. 2 . Make small balls of this dough.
  3. 3.Make discs of these balls using the rolling pin . And use a cutter or a round bottle lid to give round shape.
  4. 4.Deep fry in medium hot oil. Your aromatic golgappe are ready.
  5. 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.
  6. 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.
  7. 4.Open add the tempering of ghee , asafoetida, cumin seeds, ginger, and chilli flakes. 5.Your saag is ready.
  8. To serve : 1.Take the golgappe and fill with stuffing.
  9. Top it with prepared saag and serve.

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pratibha rao
pratibha rao   Oct-20-2016

Oh wow! !!!! That's interesting.

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