Small hunger, snacks, healthy body, these all make to handle the situation of this pandemic. Solve the questions and generate instant energy. Foodie lover situated all over the world especially street food. Stand nearby the stalls of golgappe and enjoy by standing under the shade of sky.
Most memorable and enjoyment moment generated when fulfill the small hunger. These all miss due to the lockdown and taking precaution in the duration of dealing this pandemic.
When own stall come at home along new style, new menu, new dish, new Rajasthani Food recipe. It’s like small get together with all love ones.
In this Rajasthani Food recipe of golgappe filling convert into two varieties. One filling is mashed potato filling and other with paneer and lots of veggies.
When stuff get the coat of moong daal paste and do the deep fry. Then enjoy with chutneys like coriander, tamarind, mint, garlic, coconut, etc. This moment is more captured along the dearones at own house. Made by kitchen queens with lots of love for love ones.
Kitchen queens take care about the hygiene and make lockdown more chatpata along the feeling of street food.
Due to previous telling you get the idea about what we make with golgappe. Yes, golgappe pakode which cover with two types of filling. It’s too Chatpati Rajasthani Food recipe, you all like a lot. Potato stuffing cover all ingredients which make delicious when eat. In paneer stuffing, veggies take more colors and when fill on golgappe its too healthy. When goes in mouth definitely made again and again. All ingredients discuss in recipe along the proper measurement.
1. Does it important to eat golgappe by going market?
No, if you like
the cooking, made at home and enjoy with all dearones. According to the taste ingredients
add or remove and make your perfect taste at home. Golgappe is one of the snacks
which like by every age of the people. When going at market masalas not easy to
adjust along the kids. But at home make the taste accordingly. One more thing
is that we experience not only the potato masala but also lots of veggie’s
masala. Enjoy with homemade chutneys, curd, water, etc. Means homemade dishes
open more doors of options along all dearones.
2. Does tamarind chutney make at home easily?
Yes, we
prepare tamarind easy prepare at home.
Ingredients
50 grams of
tamarind
25 grams of
jaggery or sugar
1 tea spoon
of red chilli powder
1 tea spoon
of roasted cumin seed powder
Salt
according to taste
1 tea spoon
of garam masala
Rock salt
according to taste
Preparations
Preparation
for soaking
Take one deep
bowl, add 50 grams of tamarind and water for soak. Soaking process held for 2
to 3 hours.
Note: If want to soak less hours use warm
water instead of normal water.
Preparation
of making pulp
Take drain
sieve and put in deep bowl, add all the soaked tamarind with water. Using spoon
press the soak tamarind and all pulp drain into the bowl.
Preparation
for making chutney
This pulp
put in the low-medium flame. Then add all the ingredients and mix well. So, the
sugar get dissolve and make the taste perfectly. After sugar melt, leave for boiling
for 3 to 4 minutes. So, the sugar water evaporates and consistency of the
chutney proper. Now chutney ready to serve.
3. Is golgappe remain crunchy when pakoda made?
No, let’s
understand in deep.
When
provide the coating of besan crunchiness goes into softness. When fried, besan or
coating get crunchy with the lots of flavors of stuffing. Its taste is amazing,
loved a lot.
4. Is it possible golgappe prepare at home?
No, it’s depended
on all of your choice prepares at home or buy from the market. If interested doing
lots of efforts, please go ahead. If not, buy from the market and enjoy the wonderful
snacks at home.
5. This golgappe pakode how much healthy?
Golgappe
stuffing made with potato and veggies. We all know that potato rich in fiber
and help to weight loss. When eat, tommy is fill with longer period. Lots of
veggies make the dish healthier and richer. Now coat is also supporting the healthier
because it takes place with moong daal paste. We all know how daal is important
in our daily life. Make the bones and build the body of every age of the
people. So, whole pakoda is richer, healthier and taster. We all love to eat
and mad eby spending small amount of timing.
6 . How many hours they take to complete?
It takes
around 20 minutes to complete the dish. Cover all chopping, grinding and
frying.
-
Preparation
of filling take around 5 and 5 minutes.
-
Grinding
take 2 minutes.
-
Filling
in golgappe takes again 2 minutes.
-
Rest
time take for frying.
This all-time management prepare approximately. Its less depend on all your
activeness.
Now these
sorts all the important questions of golgappe pakoda. Don’t waste time start Rajasthani
Food recipe of golgappe pakoda.
Ingredients
5 to 6
golgappe
1/2 cup of
moong dal
250 grams
of paneer
1 big spoon
of pizza sauce or tomato sauce
1 big spoon
of processed cheese
1 big spoon
diced cheese
1 big spoon
od bundi
1 tea spoon
of suji
1 tea spoon
of soaked poha
Veggies
3 small sizes
of potatoes
1 small
bowl of finely chopped onion
1 small
bowl of finely chopped capsicum
2 small
bowl of finely chopped coriander leaves
1 big table
spoon of corn
1 green
chilli
3 to 4
cloves of garlic
Small
amount of ginger
Dry spices
Salt according to taste
1 table
spoon of pani-puri masala or chaat masala
1 tea spoon
of red chilli powder
Preparations
Preparation
for boiling potatoes
Take 3
small size of potatoes and add into pressure cooker. Fill with 2 glass of water
and put in high flame. Take 3 to 4 whistle and close the flame. Then wait for
open the pressure cooker. After pressure cooker open. Peel the potatoes.
Preparation
for soaking the Bondi
Take one
small deep bowl add warm water. Then drop 1 table spoon of bundi in warm water.
Wait for 1 minute, texture of the bundi raise and strain it. Then wash with
cold water. So, bundi temperature come into room temperature.
Preparation
of making potato stuffing
Take one
bowl, add the boiled potatoes and mashed it. Then add salt, 1 table spoon of pani-puri
masala (If not pani-puri masala add chat masala), 1 tea spoon of red chilli
powder, 1 small boil of bundi and 1 small bowl of chopped coriander leaves, mix
well until all the masala reach at every point of the filling. Now filling
ready to use.
Preparation
for chopping the Paneer
-
Take
250 gram of paneer, chopped into small-small square shaped and store in one
bowl.
-
Take
1 table spoon of corn and cut into small-small pieces.
Preparation
for making paneer filing
Take one
bowl add 1 small bowl of fine chopped onion, 1table spoon of chopped corn, 1
small bowl capsicum, 1 bowl of chopped paneer, 1 small bowl of chopped coriander
leaves, 1 big spoon of processed cheese, 1 big spoon of diced cheese and 1 big
spoon of pizza sauce (used tomato sauce instead of pizza sauce), Mix well
Note: Don’t drop the salt when filing
made. Drop salt when you are ready to filling and frying. Because all
vegetables leave the water.
Preparation
for soaking the daal
Take half
bowl of moong daal and add the water. Soak for 2 hours. After 2 hours drain the
water.
Preparation
for making Coating
Take the grinder,
add the soaked daal, small 5 inch of ginger, 3 cloves of garlic and salt. Then grind
it in coarse texture. Then add the 1 table spoon of soaked poha and 1 table
spoon of suji. Grind into smooth texture. Then leave out in proper bowl.
Note: When add the salt, keep in mind use
less salt because stuffing also takes the proper salt.
Preparation
of filling
Take one golgappe,
add each stuffing in each golgappe. Keep mind that stuffing fill properly, there
is no space left. Store in one plate. This process continues with all the
golgappe. At this time put the oil in high flame so when the stuffing is
completed, oil is heated up.
Preparation
of coating
Take each golgappe
and cover with coating in proper way. Then put in the oil and fry properly
until it takes the proper color. Now your pakoda ready to serve.
About Author
Most of the people says that girls like the golgappe a lot. It’s true, even I like a lot. On everyday me and my daughter visit the golgappe stall and eat at the time of night. Enjoy under the cool atmosphere along the slow air, spicy and taggy flavors of golgappe make the moment memorable. My daughter is 5 years old; she like to eat plain golgappe along the little water. When crunchiness little get softer, she enjoyed that taste a lot. Jodi of Mumma and daughter like the golgappe treat a lot. Enjoy every moment along each other company and memories this moment in this pandemic. If my viewers have this experience comment the name on comment box.
Conclusion:
In this blog discuss one of the chatpata snacks along the Rajasthani Food
recipe. Next discuss few questions. Later discuss full recipe of golgappe pakoda.
Try at home by follow simple steps and share your views by writing comments.
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2 comments
Click here for commentsI love to eat a lot...
ReplyGolgappe pakoda great maam
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