Mix quinoa flour, semolina, and salt. Add water gradually to form a dough. Rest for 10 minutes.
Divide the dough into small balls and roll them into small puris. Heat oil in a pan and deep-fry the puris until they puff up.
Mix tamarind pulp, jaggery, cumin powder, lemon juice, and salt for the pani. For the filling, mix boiled potato, cooked quinoa, and coriander leaves.
Make a hole in the golgappas, add the filling and pour the pani. Serve immediately and relish!
High in protein and fiber Gluten-free Lower in fat compared to traditional golgappas
Who is this recipe for? Perfect for those who are looking for a gluten-free, healthier version of the classic Indian snack without sacrificing taste!
Fun Lines: 🎶 Quinoa Golgappas, a new snack in town, Tasty and healthy, they'll never let you down! Puff them, stuff them, eat them on the go, With quinoa inside, you're in for a healthy glow! 🎶