Friday, 1 February 2019



6-8 dry gol gappas or pani puri papads
oil for frying
2 medium size boiled potatoes peeled and mashed
1/2 cup boiled black chick peas
200 grm curd
2 tsp sugar
green chuttney to taste
tamarind chuttney to taste
salt, red chili powder, jeera powder and chat masala to taste
sev to sprinkle
pomegranate seeds and coriander leaves for garnishing


  1. Heat oil and fry gol gappas. Keep them aside to cool.
  2. Stain curd through a soup strainer and mix some powdered sugar and salt to taste in it.
  3. Add some salt, red chili powder, jeera powder and chat masala in the mashed potatoes and mix well.
  4. Break the gol gappa from the center and fill mashed potato mixtue,boiled chick peas,curd and both the  chuttnies.
  5. Pour some more curd over the puries.
  6. Sprinkle some sev,pomegranate seeds and chopped coriander leaves and serve immediately.     

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