Key
Iron Ingredients : Spinach, beetroot, whole bengal gram, chickpea
Duration
: 40 minutes
Ingredients
For
golgappas
Whole-wheat
flour – ½ cup
Suji
– ¼ cup
Maida
– 1/8 cup
Spinach
– 8-10 leaves
Salt
to taste
Oil
for frying
For
Filling
Boiled
sweet corn – ½ cup
Grated
paneer – ½ cup
Boiled
chickpea – ¼ cup
Boiled
whole Bengal gram- ¼ cup
Black
pepper – ½ teaspoon
Red
chilli powder – ¼ tea spoon
Coriander
powder – 1 teaspoon
Mango
powder – ¼ teaspoon
Salt
to taste
For
golgappas water
Water
– ½ liter
Beetroot
– 2
Green
chilli – 1-2
Lemon
– 2
Sugar
– 2 table spoon
Black
pepper – 1/2 teaspoon
Roasted
grinded cumin seed – ¼ teaspoon
Black
Salt – ½ teaspoon
Salt
to taste
Method
1. Take
all the flours and mix well.
2. Grind
spinach with little water.
3. Knead
the dough with the spinach paste.
4. Make
small balls and roll them with the help of rolling pin.
5. Leave
them for 40 minutes so that crust is formed on upper side.
6. Deep-fry
them on medium fire.
7. Spread
them on the paper so that paper absorbs excess oil.
8. For
filling, grind boiled sweet corn.
9. Gently
mix all the ingredients, add spices and salt to it.
10. The
filling is ready.
11. For water, dissolve sugar in the water.
12. Peel
beetroot and cut in small pieces.
13. Grind
beetroot and green chillies to make a paste. If required add little water to
it.
14. Squeeze
the paste to collect red coloured water below in a bowl.
15. Add
that to sugar water.
16. Add
the rest of the ingredients and mix well.
17. Keep
it in freeze and serve chilled.
In this recipe, I have used iron rich ingredients
like spinach, beet-root, chickpea and whole bengal gram. I have added limejuice
as it contains Vitamin C for better iron absorption. I have cut the vegetables
with iron knife and used vessels made up of iron for cooking it to increase the
iron content in the recipe.
For more iron rich recipes, visit http://www.livogen.in/iron-chef/