Name: Salsa stuffed Peach Panna Oats Golgappe recipe by Bishakha Kumari Saxena at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For Golgappe-; 1 bowl oats; 2 tablespoons besan; 1 teaspoon salt; Oil for frying; For Salsa-; 1 cucumber; 1 beetroot; 1 Onion; 2 green chillies; 1 teaspoon black pepper; 1 teaspoon roasted cumin powder; 1 tablespoon lemon juice; For Peach Panna-; 1 raw mango boiled; 2 peach; 2 tablespoons mint leaves; 1 teaspoon black salt; 1 teaspoon white salt; 1 teaspoon roasted cumin powder; 1 teaspoon sugar

ABOUT Salsa stuffed Peach Panna Oats Golgappe RECIPE

This is an innovation of mine, using the goodness of oats , and the typical spiciness of the Indian spices used in golgappes.

Ingredients Serving: 4

For Golgappe-
1 bowl oats
2 tablespoons besan
1 teaspoon salt
Oil for frying
For Salsa-
1 cucumber
1 beetroot
1 Onion
2 green chillies
1 teaspoon black pepper
1 teaspoon roasted cumin powder
1 tablespoon lemon juice
For Peach Panna-
1 raw mango boiled
2 peach
2 tablespoons mint leaves
1 teaspoon black salt
1 teaspoon white salt
1 teaspoon roasted cumin powder
1 teaspoon sugar

Instructions

For Golgappe-
Firstly put oats, besan, salt in bowl and knead a dough.
Cover the dough with muslin cloth and put it for 30 minutes.
After that make roti from the dough and with the help of cutter cut any shapes and deep fry it from high to low flame.
For Salsa-
Chopped beetroot, cucumber, onion, green chillies in small pieces.
Then in bowl put all chopped veggies, salt, black pepper, lemon juice and mix it nicely.
For Peach Panna-
Peeled boiled mango then put in grinder with mint and peach and add two cup water and grind it.
Then with the help of strainer strained it.
After that add black salt, white salt, sugar, Cumin powder and mix it nicely.
Enjoy this delicious Golgappe everyone.

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