Make this mouth watering Gol Gappa Chaat and have a good time with your family and friends. We loved the easy to use range of spices by #Falak #HappyCookingToYou #FoodFusion
Ingredients:
Prepare Spicy Hari Chutney:
-Imli pulp (Tamarind pulp) 1 Cup (100g)
-Lukewarm water 1 Cup
-Podina (Mint leaves) 1 Cup
-Hara dhania (Fresh coriander) 1 Cup
-Hari mirch (Green chillies) 8-10
-Lehsan (Garlic) 5-6 cloves
-Water ½ Cup
-Lemon juice 1 tbs
-Chanay (Roasted gram) 1 tbs
-Falak namak (Salt) ¼ tsp or to taste
-Falak chaat masala 1 tsp
-Falak kala namak (Black salt) ½ tsp
-Zeera (Cumin seeds) 1 tsp
Prepare Meethi Chutney:
-Kashmiri lal mirch (Kashmiri red chillies) 2
-Lukewarm water 1 & ½ Cup or as required
-Falak Desi shakar 1 & ½ Cup
-Water 1 & ¼ Cup
-Imli pulp (Tamarind pulp) 3 tbs
-Falak ginger powder 1 & ½ tsp
-Falak namak (Salt) ¼ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Saunf (Fennel seeds) crushed 1 & ½ tsp
-Cornflour 1 & ½ tsp
-Water 1 tbs
Prepare Filling:
-Aloo (Potatoes) boiled with salt 3 medium
-Chanay (Chickpeas) boiled with salt 1 & ½ Cup
-Falak chaat masala 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
Prepare Gol Gappay:
-Sooji (Semolina) 1 & ½ Cup
-Maida (All-purpose flour) 3 tbs
-Namak (Salt) ½ tsp
-Water ½ Cup or as required
-Cooking oil for frying
Assembling:
-Dahi (Yogurt) whisked
-Nimco sev
-Falak chaat masala
-Chuqandar (Beetroot) julienne
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Spicy Hari Chutney:
-In a bowl,add tamarind,lukewarm water,mix well & soak for 15-20 minutes then strain & set aside.
-In a blender jug,add mint leaves,fresh coriander,green chillies,garlic,tamarind pulp (1 Cup),water, lemon juice,roasted gram,salt,chaat masala,black salt,cumin seeds,blend well & set aside.
Prepare Meethi Chutney:
-In a bowl,add Kashmiri red chillies,lukewarm water & soak for 15-20 minutes.
-Deseed soaked Kashmiri red chillies & cut it with the help of knife.
-In saucepan,add Kashmiri red chillies,desi shakar,water,tamarind pulp,ginger powder,salt,cumin seeds & fennel seeds,mix well,bring it to boil & cook on low flame for 2-3 minutes.
-Turn off the flame & blend well with the help of blender then turn on the flame.
-In a small bowl,add cornflour,water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Let it cool.
Prepare Filling:
-In a bowl,add potatoes & mash coarsely.
-Add chickpeas,chaat masala,red chilli crushed,fresh coriander,mix well & set aside.
Prepare Gol Gappay:
-In a bowl,add semolina,all-purpsoe flour,salt & mix well.
-Gradually add water & knead until dough is formed (dough must be hard),cover with damp cloth & lid and let it rest for 30-45 minutes.
-Knead dough again until smooth.
-Take a small dough (6g),make a ball & roll out with the help of rolling pin.Keep covering the dough with damp cloth.
-In a wok,heat cooking oil & fry on medium low flame until golden & crispy then strain on a net strainer & allow puris to air dry for 3-4 hours at room temperature (makes 67-68).
Assembling:
-Poke gol gappa from the center,add prepared filling,spicy green chutney,yogurt,meethi chutney, nimco sev,sprinkle chaat masala,meethi chutney,yogurt,beetroot,fresh coriander & serve!
