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Gulgula Chaat
Method
To Make Tamarind Chutney:
To Make Tamarind Chutney:
- Boil tamarind in ½ litre of water.
- After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
- Mash the tamarind and strain the juice into a bowl.
- Heat oil in a pan.
- Add cumin seeds and as soon as it starts spluttering remove from heat and add the powdered spices and salt.
- Stir and then add the tamarind juice.
- Add crushed jaggery and return to heat.
- Let mixture attain a semi thick consistency.
- Cool and refrigerate.
- Drain the lentils and grind in a food processor, ensuring that the texture is a little grainy.
- Add the salt, asafetida and coriander leaves and mix well.
- Keep aside for 30 mins.
- Whisk the batter and add a little water if required so that it is of dropping consistency.
- Beat the batter for 3-4 mins.
- With your hand in order to incorporate air into it.
- Heat oil and drop the batter from a tablespoon into the oil.
- Fry on medium heat and remove when just about to turn pink.
- For serving, put 4 gulgulas in a plate, garnish with 2 tbsp grated radish, chaat masala and 3 tbsp tamarind chutney.
Ingredients:
175 gms - split green lentils, skinless (moong dal), soaked in water for 2 hours
75 gms - black gram, split, skinless (urad dal), soaked in water for 2 hours
¼ tsp - asafoetida
2 tbsp - coriander, chopped
oil for deep frying
½ tsp - salt
175 gms - split green lentils, skinless (moong dal), soaked in water for 2 hours
75 gms - black gram, split, skinless (urad dal), soaked in water for 2 hours
¼ tsp - asafoetida
2 tbsp - coriander, chopped
oil for deep frying
½ tsp - salt
For Garnish:
2 - radish, grated
chaat masala to taste
tamarind chutney as required
To Make Tamarind Chutney:
100 gms - tamarind
200 gms - jaggery
1 tsp - chilli powder
1 tsp - black salt
1 tsp - cumin powder
2 tsp - dry ginger powder
½ tsp - coriander powder
1 tsp - cumin seeds
1 tsp - oil
salt to taste
RECIPES BY REHANA KHAMBATY
