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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.
- Beat both the dals with salt till light and fluffy.
- Stuff golgappa with kaju,kishmish,coconutand cheeraonji.
- Wrap the dal paste around the golagappa so it doesn''t enters inside the golgappa and deep fry till brown.
- Mix amchur with water,add sugar to it and keep on high flame.
- Add salt and red chiilie powder and boil till of pouring consistency.
- Keep aside to cool.
- Beat the curd.
- Put bhallas in a plate and pour curd over it.season with salt,red chillie powder and zeera powder.
- Pour saunt over it.garnish with corriander leaves and green chillies and serve.
This recipe was contributed by jainmadhu on 16 Apr 2001
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