How to make Moong And Pumpkin Golgappe -

A new avtaar of golgappa- Golgappa with moong and pumpkin stuffing!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Crisp puris (पानी पूरी / गोलगप्पे ), Sprouted moong (अंकुरित मूंग)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Moong And Pumpkin Golgappe checkout Puchka, Pani Puri With Aamras, Papdi Chaat, Papdi Pizza . You can also find more Snacks and Starters recipes like Murukku, Olive Sandwich, Cheesy Mashed Potato Toasties, Moghlai-E-Khas.

Moong And Pumpkin Golgappe

Moong And Pumpkin Golgappe Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Moong And Pumpkin Golgappe Recipe

  • Crisp puris meant for pani puri as required

  • Sprouted moong

  • FOR FILLING

  • Red pumpkin (bhopla/kaddu) peeled and chopped 50 grams

  • Sprouted moong 1 cup

  • Salt to taste

  • FOR PANI

  • Raw mango cut into cubes 1 medium

  • Fresh mint leaves chopped 1 cup

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Lemon juice 1 1/2 tablespoons

Method

Step 1

Heat oil in a non-stick pan.

Step 2

Add pumpkin, moong, salt and a little water. Cook till done and dry Grind raw mango, mint leaves, salt, black salt, roasted cumin powder and water to a smooth paste.

Step 3

Transfer the paste into a deep bowl, add more water to make the pani for the golgappe. Add lemon juice and mix. Pour this water into small glasses. Break a bit of the top of each crisp puri, fill it up with the moong-pumpkin mixture and keep on the rim of

Step 4

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.