Have you ever thought of making a garlic pickle? It is one of those easy Indian recipes that are so uncomplicated to follow. And if you are a devoted garlic lover like me, then I am sure you are going to love this pickle.
I think this Indian style pickle is the best way to include loads of garlic in our everyday diet. If the word Indian and pickle intimidating you then don’t worry, this is a pretty simple and straightforward recipe to reciprocate.
How I even know about this unique pickle recipe? All thanks to my mother. She is the one who is been making batches of garlic pickle every year for the entire family. Needless, to say she is also a hardcore garlic lover like me.
This pickle has a strong aroma of garlic and a pungent taste of mustard to it. Making it all the more delectable. There is something totally irresistible about the aroma of garlic. It is so captivating and addictive in a good way.
For someone like me who has always fallen for the Spaghetti Aglio Olio and the Cream of Garlic Soup , this pickle recipe is another favorite garlic dish. We love to enjoy garlic pickle with stuffed paratha , dal , and at times with the khichdi as well.
I have used the giant size Chinese garlic cloves to make this pickle. They have so much more perfume and flavor to them than the regular tiny garlic cloves. And the best part is you can easily get a neatly peeled and packed bag of Chinese garlic cloves at any supermarket.
There is one little secret I want to share with you about this pickle – the older it gets the better it is . With time the garlic cloves soaked in the masala get softer and softer and the flavor of the pickle matures perfectly.
Many nutritionists believe that the medicinal value of garlic is best unlocked when it is consumed raw. And what could be a better way to eat tons of raw garlic then delicious pickle. In case you wondering what health hazards garlic help to cure – it helps regulate blood pressure, blood sugar, lower cholesterol levels and purifies the blood .
Hope now I have given you more than one reason to try this garlic pickle recipe.
More Indian Pickle Recipes For You:
Instant Green Chilli Pickle
Instant Ginger Pickle
Mix Vegetable Pickle
Instant Mango Pickle
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 200 gram peeled garlic cloves
- ▢ 1 teaspoon achaar masala pickle masala ( see recipe )
- ▢ 2 tablespoon black mustard seeds rai
- ▢ ½ Cup mustard oil
- ▢ Salt to taste
Instructions
- Peel the garlic cloves. If they are too big in size cut them into halves.
- Slightly crush the mustard seeds in a blender or in a mortar and pestle. Pulse it only once for 1 – 2 seconds in a blender. We do not need a fine powder.
- Combine garlic cloves, mustard seeds, pickle masala and salt.
- Mix nicely to coat the garlic cloves with the spice mix.
- Pour the mustard oil and once again, mix nicely.
- Transfer the pickle to a clean, dry jar with a tight fitting lid.
- Now keep the pickle continuously for a week under the direct sun rays.
- After a week garlic cloves soften a bit and the flavor of the pickle is matured.
- Store garlic pcikle at room temperature for next few months.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Garlic Pickle Recipe
Ingredients
- 200 gram peeled garlic cloves
- 1 teaspoon achaar masala pickle masala ( see recipe )
- 2 tablespoon black mustard seeds rai
- ½ Cup mustard oil
- Salt to taste
Instructions
- Peel the garlic cloves. If they are too big in size cut them into halves.
- Slightly crush the mustard seeds in a blender or in a mortar and pestle. Pulse it only once for 1 - 2 seconds in a blender. We do not need a fine powder.
- Combine garlic cloves, mustard seeds, pickle masala and salt.
- Mix nicely to coat the garlic cloves with the spice mix.
- Pour the mustard oil and once again, mix nicely.
- Transfer the pickle to a clean, dry jar with a tight fitting lid.
- Now keep the pickle continuously for a week under the direct sun rays.
- After a week garlic cloves soften a bit and the flavor of the pickle is matured.
- Store garlic pcikle at room temperature for next few months.
Notes
Nutrition
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
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested 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.
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
