Gold Bags Recipe

Gold Bags

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For the wrappers
1 1/2 cups All purpose flour (maida)
1/2 tsp Salt

For the filling
1  tsp chopped garlic
1 tsp chopped coriander leaves
1/2 tsp whole black peppercorns
1 1/2 cups mashed potatoes, 3 medium sized 
2 tbsps carrots, grated
2 tbsps roasted peanuts, ground
1 tbsp soya sauce
1/2 tsp sugar
1/2 tsp salt

Oil for deep frying

Sweet and sour dipMakes: 1 1/2 cups

100ml. fresh tamarind pulp
200 gms jaggery, crumbled
2 tsp red chilli powder or red chilli flakes
2 tbsps honey
1/2 cup water
1 tsp salt

How to make Gold Bags

For the wrappers
Sieve the flour and salt together. Add the hot water gradually and make a soft dough. Knead for a while. Cover and keep aside for 30 minutes.
Apply oil on your palm and knead the dough until it becomes smooth and elastic. Roll out thinly on a floured surface, using a rolling pin. To make these gold bags to look and taste better, roll the wrapper dough as thin as you can. Cut the rolled dough into 25 to 30 squares of 75 mm. (3 ").
For the filling
Pound the garlic, coriander leaves and peppercorns in a mortar to form a paste. In a bowl, mix the paste with mashed potatoes, carrots, peanuts, soya sauce, sugar and salt. Mix thoroughly. 
How to proceed:
Place a spring roll sheet on a dry surface.  Spoon a little of the filling mixture in the centre of the wrapper square and gather all 4 corners in the centre to form a pouch. Fluff out gathers to make it look like a money bag.
Deep fry in hot oil till golden brown. Drain and tie with a blade of lemon grass. This gives a very distinctive look.
Serve hot with the sweet and sour dip.

sweet and sour dip
Combine all the ingredients except honey in a pan and simmer till the sauce reduces to half.

Cool and add honey and salt. Mix well

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