Golgappa Amuse-Bouche
130Min
12Servings
85Cal
HardLevel
Vegetarianvegetarian
#fine-dining#creative#modern-indian#street-food#elevated#masterchef
Equipment
mixing bowl
colander
mixing spoon
serving plate
Ingredients
Base
papdi (crispy)
12 piece
Topping
mulberry (fresh)
150 g
hung curd (hung, strained)
200 g
sugar (powdered)
15 g
salt
2 g
Golgappa Pani Bonbon
cocoa butter (melted)
50 g
tamarind paste
30 g
fresh mint (chopped)
20 g
cumin powder
3 g
green chili (minced)
5 g
Garnish
pomegranate seeds (fresh)
30 g
fresh mint leaves (whole)
12 piece
chaat masala
5 g
Instructions
1
Prepare hung curd
Strain yogurt to create thick hung curd base
60 mintimer 60 min
2
Prepare mulberry hung curd
Mix hung curd with mulberry, sugar and salt
10 min
3
Prepare golgappa pani
Mix tamarind, mint, spices and chili for the spicy water
15 min
4
Form golgappa pani bonbons
Create delicate cocoa butter shells filled with spiced pani
30 min
5
Assemble amuse-bouche
Layer papdi base with mulberry curd and top with pani bonbon
15 min
Original recipe
Storage
Fridge: 1 days
Reheat: Serve immediately at room temperature
Best consumed within 2 hours of assembly. Store components separately if preparing ahead.
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