Golgappa Bhalla


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Devour the unique Golgappa bhalla with the magic of crispy golgappas and soft dahi bhallas in one recipe. The golgappas are covered with a dal paste and filled with kaju, kishmish, etc before deep frying. These golgappa bhallas are then served with beaten curd as topping and sweet and spicy chutneys as garnishings.

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Golgappa Bhalla recipe - How to make Golgappa Bhalla

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients


For Bhalla:-
300 gms urad dal paste
100 gms moong dal paste
salt to taste
25 gms dessicated coconut
25 gms cashewnuts (kaju)
25 gms raisins (kismis)
10 gms chirongi nuts (charoli)

For Saunt:-
50 gms dried mango powder (amchur)
200 gms sugar
salt to taste
chilli powder to taste
1 glass of water

For serving:-
2 cups curds (dahi)
salt to taste
chilli powder to taste
1 tsp roasted cumin seeds (jeera) powder
Method


For bhalla:-

    For bhalla:-
  1. Beat both the dals with salt till light and fluffy.
  2. Stuff golgappa with kaju,kishmish,coconutand cheeraonji.
  3. Wrap the dal paste around the golagappa so it doesn''t enters inside the golgappa and deep fry till brown.

For saunt:-

    For saunt:-
  1. Mix amchur with water,add sugar to it and keep on high flame.
  2. Add salt and red chiilie powder and boil till of pouring consistency.
  3. Keep aside to cool.

For serving:-

    For serving:-
  1. Beat the curd.
  2. Put bhallas in a plate and pour curd over it.season with salt,red chillie powder and zeera powder.
  3. Pour saunt over it.garnish with corriander leaves and green chillies and serve.


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This recipe was contributed by jainmadhu on 16 Apr 2001


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