Keema Golgappa (Keema panipuri)

#Keema #golgappa #foodporn

Dedicating this recipe to all my golgappa and panipuri lovers out there. I got to taste this golgappas at Prost Brew Pub...Hats off for the innovation. Not only Golgappas I'm totally in love with all the starters on their menu.

I changed a few things here and there acting like a typical food blogger...come on! I cannot copy the same recipe on my blog bit of tweaking here and there is no harm...give the humble aloo and matar filling a break and try my meat filled golgappas twist you'll love it..

P.S the proportions on my video might differ a bit its purely my mistake..:(

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Ingredients:
10 to 15 Golgappas
150 Grams Mutton or Chicken Keema
2+1 Onions Finely Chopped
1 Cup Chopped Capsicum
1/2 Cup Sweet Corn Steamed
1 Large Par Boiled Potato Chopped into Tiny Cubes
3 Chilles Finely Chopped
Fist Full Mint and Coriander Chopped
1 Tbsp Chilly Powder, 1 Tbsp Chaat Masala, 1 Tbsp Garam Masala, 1 Tbsp Coriander Powder, 1/4 Tsp Turmeric Powder

1 Tbsp Ginger and Garlic Paste
Salt as per taste
Oil as required

Aloo Bhujiya for garnish. we will also require shot glass to present the golgappa

Mint Chutney:
Fist Full Mint
1 Chilies
1/2 Tsp Cumin
1/2 Tsp Anardana, lime or yogurt
Salt as per taste

Method for Mint Chutney:
  • Add all the ingredients to a blender and grind to a smooth paste after grinding place it in a tupperware box and refrigerate.
  • Adding anardana to mint chutney is classic its my favs if you cant find the seeds please substitute with lime juice or yogurt.
Method for Keema Filling:
  • In a wok add 1 tbsp oil. place the flame to medium.
  • Reserve about 4 tbsp onion and add the rest to the oil fry a bit once the onion turns transparent.
  • Add ginger garlic paste, chilies and the dry spices along with the meat toss and fry till meat releases its juices.
  • Measure and add about 1/2 cup water  cover and cook the meat.
  • Once the meat is cooked add salt as per taste place the flame on high and allow the excess moisture to dry out once the meat is done reserve.
Method for Aloo Chaat:
  • Heat about 1 cup oil in a wok on low to medium flame.
  • Add the aloo in batches and fry till light brown and crisp. once done strain and reserve the fried potato on a paper towel.
  • Reserve the oil for reuse clean the same wok add the capsicum and corn to the wok toss to fry a bit add 1 pinch of chaat masala and 1/2 tsp of chilly powder toss and fry add salt reserve this corn mixture.
Lets Assemble:
  • Break and create a cavity on the golgappa or you can use a serrated knife to saw and create a cavity in the golgappa.
  • Add the reserved onion, salt, aloo, 2 tbsp mint chutney, chopped coriander and mint to the corn mixture toss and coat
  • Present the aloo chaat in a shot glass also add a spoon full inside the golgappa.
  • Add a spoon full of keema inside the golgappa top with mint chutney and garnish with aloo bhujia.
  • Place this golgappa on the shot glass and serve right away.




This is an excellent starter for cocktail or any party. best weekend snack just to sit back and enjoy some good old hindi movies and gobble some keema golgappas...what say?...:)

If you do not like aloo chaat it can always be switched out to jaljeera paani...or pudina paani

Please do not copy any content from this blog its a shame to copy someones work if any pics or content needed please mail me your details. Thank you so much for visiting myspace.

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