Introducing our new cool way to eat golgappa – Cheese Golgappa Pakora. The cheese golgappa pakora is the masala potato stuffed Indian style fritters loaded with cheese. Serve golgappa pakora with my signature mint chutney to spice up the flavors on the snack table.
Cheese Golgappa Pakora
How did I even get the idea of making fritters using golgappa aka pani puri? All thanks to the talented ladies in the husband’s family who always keep on trying and testing easy snack recipes.
These fritters are a popular snack in his family. Often served during the festive season, dinner parties, or at family get-togethers.
The addition of cheese in the mashed potato stuffing made these fritters even more exquisite.
Perfectly crispy from the outside with a melt in the mouth kind of cheesy interior. And the best part nobody can tell with a first bite that these fritters are prepared with pani puri shells.
Cheese Golgappa Pakora
Secret Tips To Make Perfect Cheese Golgappa Pakora:
Try to use a bit thick, fresh and crisp golgappa shells for the recipe. The stale and not so crisp pani puri shells are a big no for making these fritters.
Use a good quality mozzarella or pizza cheese for a gooey, melting, cheesy stuffing.
Once you stuff the potato filling inside the golgappa deep-fry them quickly. Otherwise, the shells will soften and turn soggy within a few seconds with the moisture of the potato filling.
The gram flour batter should be of dipping consistency. It should cling to the shells but not too thick.
It is always best to deep-fry the fritters for a crunchy and crisp outer covering.
Other Crispy Indian Snacks You Might Like:
Mix Vegetable Cutlet
Chicken Cheese Balls
Raw Banana Kebab
Cheese Rava Cutlet
Potato Cheese Balls
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Ingredients
- ▢ 8 – 10 golgappa or panipuri shells
- ▢ Refined Oil to deep-fry
Ingredients For Stuffing:
- ▢ 4 medium – size potato, peeled and boiled
- ▢ ½ Cup chopped onion
- ▢ 1 teaspoon Italian herb mix
- ▢ 1 teaspoon red chili flakes
- ▢ 2 tablespoon chopped fresh coriander
- ▢ Salt to taste
- ▢ ½ Cup mozzarella cheese cut into cubes
Ingredients For Batter:
- ▢ ½ Cup gram flour (besan)
- ▢ ¼ Cup rice flour (chawal ka atta)
- ▢ Salt to taste
- ▢ ½ teaspoon red chili powder
Instructions
Prepare Potato Stuffing:
- Mash the boiled potato. Add onion, salt, seasoning, and mix nicely. Make sure no lumps remain in the potato filling. Set aside until required.
Prepare Batter:
- Make a thick batter of dipping consistency using gram flour, rice flour, salt, chili powder, and water. Whisk nicely to prepare a smooth lump-free batter. Set aside.
Prepare Fritters:
- Gently tap on top of pani puri ball to make a small opening in the shell.
- Stuff it with the potato mixture and one small cube of cheese. Similarly, prepare all the fritters.
- Heat oil in a deep frying pan over medium-high flame.
- Dip each ball in the gram flour batter and deep fry till evenly crisp from outside. Transfer to a plate lined with paper towel or place in a metal colander/sieve.
- Serve Cheese Golgappa Pakora with green chutney ( see recipe ) and tomato ketchup.
Recipe Notes:
- You can totally feel free to add seasoning, spices, herbs, and vegetables of your choice in the potato filling.
- I have used readymade pani puri shells to prepare these fritters. You can use homemade ones as well.
- Recommended Equipment: Deep-Frying Pan , Mixing Bowl
We follow a strict NO SPAM Policy
Cheese Golgappa Pakora Recipe
Ingredients
- 8 - 10 golgappa or panipuri shells
- Refined Oil to deep-fry
Ingredients For Stuffing:
- 4 medium - size potato, peeled and boiled
- ½ Cup chopped onion
- 1 teaspoon Italian herb mix
- 1 teaspoon red chili flakes
- 2 tablespoon chopped fresh coriander
- Salt to taste
- ½ Cup mozzarella cheese cut into cubes
Ingredients For Batter:
- ½ Cup gram flour (besan)
- ¼ Cup rice flour (chawal ka atta)
- Salt to taste
- ½ teaspoon red chili powder
Instructions
Prepare Potato Stuffing:
- Mash the boiled potato. Add onion, salt, seasoning, and mix nicely. Make sure no lumps remain in the potato filling. Set aside until required.
Prepare Batter:
- Make a thick batter of dipping consistency using gram flour, rice flour, salt, chili powder, and water. Whisk nicely to prepare a smooth lump-free batter. Set aside.
Prepare Fritters:
- Gently tap on top of pani puri ball to make a small opening in the shell.
- Stuff it with the potato mixture and one small cube of cheese. Similarly, prepare all the fritters.
- Heat oil in a deep frying pan over medium-high flame.
- Dip each ball in the gram flour batter and deep fry till evenly crisp from outside. Transfer to a plate lined with paper towel or place in a metal colander/sieve.
- Serve Cheese Golgappa Pakora with green chutney ( see recipe ) and tomato ketchup.
Notes
- You can totally feel free to add seasoning, spices, herbs, and vegetables of your choice in the potato filling.
- I have used readymade pani puri shells to prepare these fritters. You can use homemade ones as well.
- Recommended Equipment: Deep-Frying Pan , Mixing Bowl
Hot Sauce Chicken Wings are surely the best snack for the weekend. These chicken wings are a flavor bomb, decadent and totally addictive in a positive way. You surely can’t stop at one! That is why I make them in large batches even for two of us. This hot sauce chicken wings recipe is certainly one of those easy chicken recipes that you want to bookmark for the cocktail parties or casual get-togethers. Serve them with a cooling dip to even the heat of the hot sauce.
What is so special about these Chicken Wings? It is the hot sauce that makes them finger-licking good. This brand new hot sauce is via none other than my favorite brand Bira 91 . And I must confess this sauce is going to be a total game changer when it comes to the flavor profile of the dishes. It is obviously hot, novel and the best so far I have tasted in the market. I usually make these chicken wings with a homemade amalgamation of sauces. But this time Bira 91 hot sauce reduced my ingredient list to almost half of the original. And the end result was beyond gratifying.
The Hot Sauce Chicken Wings are not my usual quick chicken recipes but they are definitely among the easy ones. The good part of this recipe is there is no advance preparation work required. Neither marination nor any chopping. All you need to do is marinate the chicken wings on the spot and bake immediately. And I must tell you these are actually crunchy chicken wings. So much more healthy than the deep-fried ones. With the touch of magical hot sauce, they transform into glorious hot stuff.
And in case, you are wondering what is the right way to enjoy the best chicken wings. You have to dig in with all your five fingers. That is the only way to truly devour a chicken wing. Don’t forget to dip chicken wings in a creamy and cooling dipping sauce. All washed down with a copious amount of beer. This is the only explanation in my food dictionary of how to enjoy hot sauce chicken wings.
Ingredients
- ▢ 1 kilogram chicken wings
Ingredients for the Marinade
- ▢ 4 tablespoon corn flour starch
- ▢ 1 teaspoon baking powder
- ▢ Salt to taste
- ▢ 1 teaspoon black pepper
Other ingredients
- ▢ 1 tablespoon fine chopped garlic
- ▢ ½ tablespoon fine chopped red chilli
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon honey
- ▢ ¼ Cup Bira 91 Hot Sauce buy it here
- ▢ Salt to taste
- ▢ 1 tablespoon cooking oil
Instructions
- Wash and clean the chicken wings. Pat dry the chicken wings with a clean kitchen towel.
- Combine corn flour, baking powder, salt and pepper in a large bowl. Set aside.
- Preheat oven at 200 degree Celsius.
- Coat each chicken wing nicely with the marinade.
- Arrange a cooking rack over the baking sheet. Place chicken wings in the rack.
- Bake for 40 - 50 minutes or until chicken is nicely cooked and crisp.
- Just before the wings are about to get ready start preparing the sauce.
- Heat oil in a wok or frying pan. Stir fry garlic and red chilli for a minute.
- Add the soy sauce and stir fry for a second.
- Next, add the Bira 91 Hot Sauce and honey. Stir to combine. Season with salt to taste.
- Pour this hot sauce over the baked chicken wings and toss nicely to coat each piece with the sauce.
- Serve Hot Sauce Chicken Wings immediately garnished with spring onion greens.
Recipe Notes:
We follow a strict NO SPAM Policy
