Recipe by: Pavini Kapoor

Source: Family Recipe

Serves: 15 people (~40 balls)

Ingredients

  • Golgappas*, ~ 40 count, see photo

Ingredients (Filling 1 – Mix Together)

  • 2 big potatoes (boiled, peeled and then cut fine once cool)
  • ½ pomegranate
  • 2 handfuls chickpeas (boiled and cooled)
  • 2 tbsp chopped coriander Leaves
  • 4-5 Tbsp green chutney (see below)
  • 5-6 Tbsp Tamarind / Imli Chutney (see photo) *
  • Salt, to taste
  • Roasted cumin powder, to taste
  • Lime Juice, to taste

Ingredients (Yoghurt Blend – Mix Together)

  • 250 g plain yoghurt
  • 1 Tbsp roasted cumin powder
  • 1 Tbsp sugar
  • ¼ tsp salt

Ingredients (Green Chutney – used in Filing 1)

  • 200 g fresh coriander
  • 3 garlic cloves
  • ½ green chili
  • ½ tsp salt
  • 2 Tbsp sugar
  • Juice of 1 lemon

Instructions (Green Chutney)

  • Put everything in a blender except for the lemon juice and grind till smooth. Then add the lemon juice.

Instructions (Assembly)

  • Make a hole on the top of the fried golgappa.   Partially stuff the golgappa with Filling 1. Top with the yoghurtmixture. Sprinkle some nylon sev on top.
  • And your golgappa chaat is ready!

Download PDF here: Indian Golgappa Chaat Pavini Kapoor

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