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Tofu Golgappa Puri

Tofu Golgappa Puri

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    Prep

    25 minutes

  • cauldron-serves-icon

    Serves

    3 - 4

  • cauldron-cuisine-icon

    Cuisine

    Indian

These delicious little bites combine a creamy mango tofu cream with tart tamarind and pops of pomegranate encased in a crispy puri shell – a blissful mouthful. Ideal as canapes, starters or an any time tasty snack.

  • Prep

    25 minutes

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  • Serves

    Serves 3 - 4

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Ingredients

Ingredients
Method

Ingredients

  • 1/4 block Cauldron Organic Original Tofu, drained

  • 3 tbsp / 50g cooked potato, cut into approximately 1/2cm dice

  • ¼ red onion, finely diced

  • 1/2 red chilli, deseeded and finely diced

  • 1 small bunch coriander, chopped (leaves only)

  • 1 tbsp pomegranate seeds

  • 1 medium sized green mango, peeled and diced

  • 2 tbsp soy cream

  • 1 tsp mango powder (optional)

  • Salt and black pepper to taste

  • 12 fried golgappa puri

  • 2 tbsp tamarind chutney

  • 1 tbsp pomegranate seeds to garnish

  • 1 tbsp sev

Method

Mix the potato, onion, red chilli, half of the coriander and the pomegranate seeds in a small bowl.

Place the tofu with the mango, soy cream and mango powder if used in a food processor and blitz until smooth then season to taste.

Carefully cut the tops from the puri and discard. Place a small spoonful of the potato mix in, add a small spoonful of tamarind chutney then top with the creamy tofu mango cream.

Garnish each with pomegranate seeds, coriander and sev.

Enjoy immediately!