Name: Mango Dilgappe (heart shaped golgappe) recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: For the mango flavoured golgappe; 1 cup rava/suji/semolina; 3 tbsp Fine Wheat Flour (Maida); 1/2 cup raw mango pulp; 1/4th tsp baking soda; warm water for kneading the dough.; 1/2 tsp Salt; Oil for Deep frying; For the mango salsa; 1 cup mango ripe, cubed; 3 tbsp onion/spring onion finely chopped; 1 tsp green chilli chopped , remove seeds; 1 tsp lime juice; 1 tbsp mint leaves chopped finely; Half tsp olive oil (optional); Salt to taste; 1/4 tsp black pepper or to taste; 1/2 tsp chilli flakes; For the sweet and tangy Aamras; 2 large mangoes preferably Alphonso; 1 tablespoon powdered sugar or as per the sweetness of the mangoes; 5 strands Saffron; 1 tsp chaat masala; 1/4 th tsp black salt; 1/4th tsp roasted cumin powder; 1/4th tsp mint powder; 2 pinches Asafoetida; mint sprig for garnish; 2 tbsp bhujiya for serving

Ingredients Serving: 4

For the mango flavoured golgappe
1 cup rava/suji/semolina
3 tbsp Fine Wheat Flour (Maida)
1/2 cup raw mango pulp
1/4th tsp baking soda
warm water for kneading the dough.
1/2 tsp Salt
Oil for Deep frying
For the mango salsa
1 cup mango ripe, cubed
3 tbsp onion/spring onion finely chopped
1 tsp green chilli chopped , remove seeds
1 tsp lime juice
1 tbsp mint leaves chopped finely
Half tsp olive oil (optional)
Salt to taste
1/4 tsp black pepper or to taste
1/2 tsp chilli flakes
For the sweet and tangy Aamras
2 large mangoes preferably Alphonso
1 tablespoon powdered sugar or as per the sweetness of the mangoes
5 strands Saffron
1 tsp chaat masala
1/4 th tsp black salt
1/4th tsp roasted cumin powder
1/4th tsp mint powder
2 pinches Asafoetida
mint sprig for garnish
2 tbsp bhujiya for serving

Instructions

For the mango flavoured golgappe
Mix sooji, maida, baking soda and salt in a big plate.
Now add mango pulp and mix thoroughly and knead the dough, add little warm water if required to knead a stiff dough.
The stiffness should be same as for the puris.
Cover it with a damp muslin cloth and keep it aside for 30 mins.
After 30 minutes make small equal sized balls, roll out big, thin puris.
Cut small heart shaped puris with the help of a heart shaped cookie cutter.
Fry one by one in the hot oil, the oil should be very hot before frying otherwise the puris will soak in excess oil and will not puff.
Take them out on tissue paper when golden and crisp.
For the mango salsa
Wash and peel the mangoes and cut into small cubes.
Chop onion, chillies and mint finely.
In a mixing bowl toss the mango, onion , chillies and mint leaves with the lemon juice.
Drizzle olive oil and sprinkle the salt, black pepper powder and chilli flakes.
Chill in refrigerator for an hour.
Mango salsa is ready for filling the Dilgappe.
For the tangy Aamras
Rinse the mangoes(alphonso), peel and chop them.
Put the mango pieces in a blender jar.
Add powdered sugar and saffron strands.
Blend the mangoes to smooth pulp. Can add little water to thin down the aamras. (optional)
Add chaat masala, black salt and mint powder and asafoetida and mix well.
Pour in small bowls and chill in refrigerator for 30 minutes.
Garnish with mint sprig and serve it chilled with mango flavoured golgappe and mango salsa.
For serving the Dilgappe
Make a small hole in the centre of a puri , add mango salsa filling, add Aamras and sprinkle some bhujiya. Serve immediately.

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