Real Golgappe

Ingredients list for Real Golgappe

• 10 Crisp Puris
• 1 cup Pomegranate Juice
• 2 cups Vegetable stock
• 1 teaspoon Madras curry powder
• 2 cups Chickpeas (kabuli chana) cooked
• 1 large Tomato chopped
• 1/2 medium Onion finely chopped
• 1/4 cup Raisins
• 3 tablespoons Fresh coriander leaves chopped
• 200 millilitres Pomegranate (anar) juice
• 1 tablespoon Lemon juice
• 1 teaspoon Black salt (kala namak)
• 1-2 tablespoons Olive oil
• 1 teaspoon Yellow mustard seeds
• 1 teaspoon Madras curry powder
• 1 teaspoon Cumin powder
• to taste Salt

Method

1. Rinse quinoa and place in a non stick pan. Add hot vegetable stock and curry powder and simmer on medium low heat for about 15-17 minutes or till all the stock is absorbed. Let it stand, covered, for another 5 minutes.
2. To make the dressing, heat oil in a small non stick pan on medium heat, add mustard seeds. When the seeds start spluttering, take the pan off the heat and add Madras curry powder and cumin powder and saute for about 45 seconds to 1 minute. Add ½ tsp salt mix and set aside.
3. Transfer cooked quinoa into a bowl, add chickpeas, tomato, onion, raisins and 2 tbsps coriander leaves and mix well. Add the dressing and mix. Taste and adjust seasoning.
4. Mix pomegranate juice, lemon juice, coriander leaves and black salt. Break off a little the top of the crisp pooris, stuff with quinoa salad, pour in a little pomegranate juice and serve immediately.

Nutrition Info