Ingredients:
- 1 cup gol gappay shells (available at Asian grocery stores)
- 1 cup boiled chickpeas
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 small cucumber, finely chopped
- 2 green chilies, finely chopped
- 2 tablespoons tamarind chutney
- 2 tablespoons mint-coriander chutney
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder
- Salt to taste
- Fresh coriander leaves, for garnish
For the Tamarind Water:
- 1 cup tamarind pulp
- 4 cups water
- 1 teaspoon black salt
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
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Instructions:
Prepare the Tamarind Water:
- In a bowl, combine tamarind pulp and water.
- Mix well until the tamarind pulp is dissolved.
- Add black salt, roasted cumin powder, and chaat masala.
- Stir to combine and set aside.
Prepare the Gol Gappay Shells:
- Take the gol gappay shells and gently tap them to create a small hole on the top.
- Arrange the shells on a serving plate or individual plates.
Assemble the Golf Gappay:
- In a mixing bowl, combine boiled chickpeas, chopped onion, tomato, cucumber, and green chilies.
- Add tamarind chutney, mint-coriander chutney, chaat masala, roasted cumin powder, and salt.
- Mix well until all the ingredients are evenly coated.
Fill the Gol Gappay Shells:
- Take a gol gappay shell and carefully fill it with the chickpea mixture.
- Repeat the process with the remaining shells and filling.
Drizzle with Tamarind Water:
- Pour the prepared tamarind water over the filled gol gappay shells.
- Ensure that each gol gappay is generously soaked in the tangy tamarind water.
Garnish and Serve:
- Sprinkle some chaat masala and roasted cumin powder over the gol gappay.
- Garnish with fresh coriander leaves.
- Serve immediately and enjoy the refreshing and tangy flavors of Golf Gappay.
Note:
Golf Gappay can be served as a popular street food snack or as part of a larger chaat platter. Adjust the spice levels and chutney quantities according to your taste preferences.