bitofarambler

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India taught me about golgoppa, a minced veg salad with sauces you eat with fried dough spheres(i use potato chips) (crazypeople.online)

submitted 1 month ago* (last edited 1 month ago) by bitofarambler@crazypeople.online to c/bitofarambler@crazypeople.online

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Yuuum, aka: Panipuri, golgappa, gappa, fochaka, phuchka, phuska, puska, batashe, padake, fulki, pakodi or jalpooree.

I make this dish a lot.

The name varies by province. I was in bhubaneswar, where they said Golgoppa, goal-go-puh. Probably took five different people to explain the pronunciation to me. I never learned Odia, the native tongue where i was.

Tasty, simple, healthy even with potato chips.

India made me healthier!

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[–] iii@mander.xyz 6 points 1 month ago (1 children)

Looks sooooo good and I've never heard of it! Thank you for sharing!!

[–] bitofarambler@crazypeople.online 4 points 1 month ago* (last edited 1 month ago)

For sure!

It's crazy good, anytime I'm wondering if I'm healthy enough I just mix a giant bowl of vegetables, put in all my favorite sauces, get some potato chips and boom shortcut to delicious nutritious.

And of course it would be awesome on a sandwich or in a tortilla or gyro too.

[–] De_Narm@lemmy.world 3 points 1 month ago (1 children)

Can you give out some good combinations? Especially in regards to the sauce.

[–] bitofarambler@crazypeople.online 4 points 1 month ago

Sure. I do want to mention one veggie first, cabbage.

I tried several different greens, but the strong flavor and faint spicy/bitterness of cabbage is a great complement to any other veggies you add, especially since tomatoes/carrots/beets can be sweet.

Spinach, which I usually prefer doesn't seem to blend as well and gets soggy too quickly, same with lettuce, soggy and bland, but cabbage should be the base, purple or green.

Okay, sauces is tricky. I usually use whatever is around, but right now it's a base of uchucuta, which is a pepper/spice blend cream sauce, then several tablespoons of fresh garlic paste, some pureed ginger(I buy all of these in packs from the supermarket here and glop on a bunch after the mincing), and then maybe some mustard, ranch, italian vinagriette.

I've made this salad at least a couple dozen times in the past couple months in many variations, and it's always good.

Whatever vegetables you like will work, and whatever sauces you like, will work. I measure everything by a vague "how much yum of this ingredient" gauge and it hasn't failed yet. You don't need a ton of sauce since the fresh veg has such strong flavor, just enough to hold everything loosely together so you can scoop it up easily with your chips.

That sauce picture in there is about how much i usually use in total.