Punjabi Mango Pickle - Indian Cooking Challenge, June 2011

Srivalli chose authentic mango pickle recipe from Punjab for Indian Cooking Challenge for June. Simran shared her mother's recipe with us. This typical mango pickle is most popular in Punjab, where raw mangoes are soaked in oil with fennel seeds, nigella seeds, mustard and other spices.



Two types of measurements were provided, one for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. Here is the recipe with 500 gms of mangoes.



I followed the recipe as per measurement, only I added whole red chiilies to enhance the flavour and also coz I like my pickle spicy.



Ingredients:

• Mangoes: 500 gms
• Mustard Oil: 50 ml

Spices:

• Salt: 70 gms
• Fenugreek seeds: 10 gms
• Nigella seeds: 5 gms
• Fennel Seeds: 10 gms
• Black pepper corns, whole: 5 gms
• Turmeric powder: 10 gms
• Red chilli, whole: 6-8
• Sugar: 1/2 tsp

Method:

1. Wash the mangoes, wipe dry and cut them in slightly large cubes. Spread them on a flat surface and dry in the sun for 2 - 3 hours.
2. Select a ceramic jar / glass jar to store the pickle. Clean the jar and wipe dry. In a large pot mix oil with all the spices.
3. Add the mangoes, toss well to coat them with the oil and mixed spices.
4. You can add more oil if the mangoes are not coated well (Keep the level of oil slightly above the mango pieces as the oil preserves the mangoes).
5. Transfer the coated mangoes to the pickle jar. Leave the jar in sunlight for one day.
6. For the first fortnight, shake the lidded jar to toss the mangoes and blend the flavours. The pickle will be ready by the end of 15 days. The pickle stays well over a year, if handled properly. 1 tsp of Sodium Benzoate can also be added as a preservative.

Note: All the spices are to be added as whole. Kalonji and Fenugreek seeds are critical to the pickle to have that typical flavour.

Vatteppam / Vattayappam - Indian Cooking Challenge, March 2011

Srivalli chose Vattepam / Vattayappam as the Indian Cooking Challenge recipe for Mar 2011. Vattepam / Vattayappam is a delicious and traditional recipe from Kerala.

It is basically a steamed rice cake, made from raw rice flour, grated coconut, cooked rice, sweetened and garnished with nuts and raisins. It is a popular delicacy served for breakfast / tea time snack during Christmas time in Kerala. The recipe is adapted from Shn of Mishmash.

Ingredients: To Grind:

• Raw rice: 1 cup
• Coconut, freshly grated: � cup
• Cooked rice: 2 tbsp
• Water: � cup water to grind and make batter

To proof yeast:

• Active dry yeast: � tsp
• Water: 1/3 cup
• Sugar: 2 tsp

To make Rice Porridge / Thari Kurukku:

• Coarse ground paste: 1�-2 tbsp
• Water: 1/3-1/2 cup

To sweeten and flavor Vatteppam:

• Sugar: � cup or more (to taste)
• Green Cardamom, crushed / powdered: 10-12
• Cashew nuts: 8-10
• Raisins: 8-10
• Ghee: 1� tbsp

Method:

1. Soak raw rice for 6-8 hours, drain and grind rice in a blender, adding very little water to a coarse texture; remove 2 tbsp of the coarse mixture for making Rice Porridge / Thari Kurukku and keep aside.
2. Add freshly grated coconut to the remaining ground rice and grind thoroughly to a fine past. Add cooked rice & little water and blend again to make a batter (Batter should be thick as idli batter).
3. Proof yeast by dissolving yeast and sugar in luke warm water. Set aside for 15-20 minutes in a warm place till it foams.
4. Prepare Rice porridge / Thari Kurukku by heating a pan and add the requisite coarse ground rice, kept aside earlier and water. Bring it to a boil and keep stirring in low-medium flame until it is fully cooked and reaches the consistency of porridge. Turn off the heat and keep the porridge aside, till it cools completely.
5. Heat ghee, lightly roast cashews until golden brown and raisins till plump and keep aside.
   Once the rice porridge is cooled completely, add 4 tbsp of the porridge it to the ground rice & coconut batter and blend it thoroughly. Add yeast mixture and blend once more to a smooth batter.
6. Pour the prepared batter to a large steel / glass bowl (The bowl should be big enough to hold double the quantity of batter as during the fermentation process, the batter rises well). Let it ferment in a warm place overnight (6-8 hours). When batter is doubled and fermented, add sugar let it ferment for another 2 hours.
7. Just before steaming Vatteppam, add powdered / crushed green cardamom to the batter. For steaming, grease a round bowl / cake tin with oil. Pour the batter and fill till half of the bowl / cake tin. Place a flat plate with holes in the pressure cooker, place the batter filled bowl and close the cooker with lid. Steam the Vatteppam without the weight/whistle for 20-30 mins in medium heat. Open the pressure cooker, after about 10 -15 mins of steaming, drop the roasted raisins and cashew nuts on the batter and close the lid once again.
8. After 20-30 mins, check by inserting a tooth pick. If the tooth pick comes out clean or with very less crumbs, Vatteppam is done, or else steam for another 10-15 mins / till done and cooked well.
9. Remove the pan / cake tin from the pressure cooker, allow the dish to cool completely.
10. Run a knife by the edges of the pan to separate the steamed cake / Vatteppam/Vattayappam. Slowly lift the cake into a serving plate and service with tea / coffee.

Suruttai Poli - Indian Cooking Challenge, Feb 2011

Suruttai poli, a traditional sweet preparation of South India, was chosen by Srivalli as the recipe for Indian Cooking Challenge for the month of February, 2011. This recipe is suggested by Nithya of 4th sense cooking, who stated her mother�s traditional, tried & tested recipe.

I had never heard about this dish so it was a real challenge to attempt. When I searched the net for pictures, I came across Pavithra's recipe on how the final dish will look.

Suruttai means rolled up and poli, generally refers to the sweet poli. It somehow resembled patisapta (a traditional sweet / savoury preparation in Bengali), stuffed with fillings of khoya & kheer / grated coconut, mixed with jaggery and rolled tightly.

Here the outer covering should be thin, like a papad. It came out nicely and everyone enjoyed this delicious sweet treat. The only addition I made, I added some raisins in the filling mixture�.

Ingredients:

For filling:

• Roasted gram: 1 cup
• Sugar: 1 cup
• Cashews, chopped: 3-4 tbsp
• Raisins: 3-4 tbsp
• Cardamom powder: 1 tsp
• Coconut, grated: 2 tbsp
• Ghee: 1 tsp

For dough:

• All purpose flour: 1 cup
• Salt, a pinch
• Water, to knead dough
• Oil, for frying polis

For garnishing:

• Sugar, powdered: � cup
• Cashews, chopped: 5-6
• Raisins: 10-12

Preparations:

Method for filling:

1. Dry roast the gram and powder the roasted gram and sugar together in a mixer.
2. Heat ghee and roast the chopped cashew, add grated coconut and saut� them till golden brown. mix well.
3. Add the powdered gram & sugar mixture, mix thoroughly by stirring continuously and switch off flame. Pour the mixture in a bowl and keep aside.

Method to prepare dough for Polis:

1. Sift flour and salt in a bowl, add a little water and knead to prepare a soft dough (like chaapati consistency). Ccover and set it aside for 10-15 mins.
2. Powder sugar, sprinkle on a plate and keep aside.
3. Make small balls from the dough, flour the rolling surface and roll the dough into very thin circles. (like papad consistency) (You can prick the rolled dough with fork on the surface to prevent them from puffing while frying). After rolling, keep aside for 10 mins.
4. Heat oil in a kadhai. Gently release the rolled dough in the oil. Turn and lightly fry on both sides and ensure that it do not change colour (It should be flexible and should not turn brown or crispy).
5. Drain oil and place the fried poli on the plate, coated with the powdered sugar. Carefully and immediately add 2-3 spoon fulls of filling on one side and roll tightly to form suruttai poli.
6. Keep aside face down in a flat surface. (The polis should be soft when hot but once they cool down they will become crispy).
7. Repeat with all the dough balls and prepare a whole batch of suruttai poli.

For serving, arrange the polis on a serving plate. Sprinkle some powdered sugar, garnish with cashews and raisins and serve.

Khandvi, Indian Cooking Challenge, Dec 2010

Gujarati cuisine mainly consists of vegetarian recipe and have unique culinary traditions of India. Gujarati cuisine is also distinctive in its wide variety of Farsans or side dishes served with the main meal. Some Farsan are eaten as snacks / light meals.

Gujarati food mainly comprise of 4 major regions, North Gujarat, Kathiawad, Kachchh and South Gujarat. North Gujarat is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Some of the popular farsans, popular for their tastes are Pathara, Khaman Dhokla and Khandvi.

Khandvi is a delicious savoury made with gram flour (beasn) and curd, tempered with sesame seeds and mustard seeds and served with fresh grated coconut and chopped coriander leaves.

Srivalli chose Khandvi as the recipe for the Indian Cooking Challenge for the month of December. Preparing Khandvi is an art by itself and requires lot of practice to perfect the dish. I have never prepared Khandvi before and had to try 2-3 times, before I got a perfect rolled Khandvi.

Srivalli provided two recipes for khandvi, I followed Lataji�s recipe, only difference is that, I used only mustard seeds for tempering�

Ingredients:

• Gram flour / Besan: 1/3 cup (heaped)
• Sour Curd / Yogurt: 1/3 cup
• Water: 1 cup
• Ginger & Green Chilli paste: 2 tsp
• Turmeric Powder: 1/4 tsp
• Asafoetida: 1/4 tsp
• Salt to taste
• Cooking Oil: 3 tbsp

For tempering:

• Cooking Oil: 2 tsps
• Mustard seed: 1 tsp

For Garnishing:

• Grated Coconut: 2 tbsp
• Fresh Coriander Leaves, chopped: 2 tbsp

Method:

1. Grease a flat plate and keep it ready before proceeding to cook Khandvi.
2. Beat curd and keep aside. In a bowl, add gram flour, salt, ginger-chilli paste, beaten curd, turmeric powder, asafoetisa and water and mix well to form a smooth batter (Ensure that the batter is thin and free of lumps).
3. Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked. (You will know that the batter is ready, when the batter take a light brown tinge & glaze from the oil and do not stick to the walls of the kadhai).
4. The batter should still be in a semi liquid state, tipping more towards solid state (Over cooking will result in a solidified mass which will not spread evenly).
5. Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle. (Do this quickly or else the batter will thicken as it cools and become difficult to spread.)
6. Using a knife, make strip marks on the sheet. Carefully roll each strip into spirals and place the khandvi rolls on a serving platter.
7. Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis.
8. Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.

Kashmiri Dum Aloo, Indian Cooking Challenge, Nov 2010

Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.

In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.

Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.

The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.

Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.

Srivalli choose this dish as the recipe for Indian Cooking Challenge for the month of November. She choose the recipe of Kashmiri Aloo Dum from Indian food.

Ingredients:

• Baby potatoes / small potatoes - 1 kg (round and uniform size)


• Cumin seeds, roasted and powdered: 1 tsp


• Kashmiri red chillies, roasted and powdered: 3-4


• Curd / yogurt: 2 1/2 cups (must not be sour)


• Ginger powder: 1 tsp


• Fennel / aniseed powder: 1 tbsp


• Cloves, roasted and powdered: 6


• Mustard oil: 4 tbsp


• Garam Masala: 1 tsp


• Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp


• Asafoetida: a pinch


• White oil to deep fry potatoes


• Salt to taste


• Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp

Method to prepare:

1. Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.


2. Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.


3. Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.


4. Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.


5. Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.


6. Cover with a lid, seal the edges with the dough for the �dum� so that steam do not escape. Cook in a low flame for 10-15 mins.


7. When the gravy thickens and the oil begins to separate, turn off the flame.


8. Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.


9. Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.

Varo (Indian Praline with Mixed Nuts), Indian Cooking Challenge, Oct 2010

Praline is a family of confections made from nuts and sugar syrup. Originally inspired in France at the Ch�teau of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist, Marshal du Plessis-Praslin (1598�1675), early pralines were prepared with whole almonds individually coated in caramelized sugar, as against dark nougat, where a sheet of caramelized sugar covers many nuts.

Pralines have a creamy consistency, similar to fudge. They are usually prepared by combining sugar, butter and cream / buttermilk on medium-high heat, stirring constantly, till most of the water evaporates and they reach a thick texture with a brown color. They are then dropped by spoonfuls on a greased flat surface and left to cool to solidify into a crispy candy.

Alka suggested Sri for choosing Varo to be the recipe of Indian Cooking Challenge (ICC) for the month of October.


Varo is a kind of Indian praline with mixed nuts. Varo is a part of Sindhi cuisine, where Sindhi people make this as a Diwali special treat.

In West Bengal, we are used to Badam Chakti (Peanut Chikki / Brittle), which is a sweet preparation made from broken peanuts and jaggery. In Varo, sugar syrup is used instead of jaggery.

Sri chose two recipes for Varo, one is from Simply Sindhi Recipes and the second one is from Madhvi's Foolproof Recipes.

This was a new preparation for me. I tried the recipe from Simply sindhi recipes.

Ingredients:

• Mixed Nuts (Almonds, Pistachios, Cashew nuts), sliced: 1 cup
• Dry Coconut slices: 2 tbsp
• Poppy Seeds / Khus Khus: 2 tsp
• Black Cardamoms, crushed: 4 -5
• Sugar: 1 cup
• Clarified Butter: 1 tbsp

Method:

1. In a heavy bottomed pan, add butter and sugar and cook in a low flame till the sugar melts.
2. When the sugar is caramelized to a light brown color, add the sliced mixed nuts, poppy seeds and crushed cardamoms. Stir and mix well till all the nuts are coated with the caramelized sugar evenly.
3. Pour this mixture onto the back of a greased plate / rolling board.
4. Flatten the mixture by using a rolling pin very quickly or else the mixture will harden as soon as it removed from heat.
5. Score lines before the mixture begins to set, as this will make it easier to break and get uniform pieces of Varo.
6. Leave the Varo to set for some time. Break into pieces and store in air tight containers.

Punjabi Kadi with Pakora (Dahi Besan Kadi)

For the month of September, Srivalli announced a delicious dish, Punjabi Kadhi for the Indian Cooking Challenge. Thanks to Srivalli for choosing this yummy Punjabi kadi and Simran for the awesome recipe.

Kadhi / karhi is an Indian dish, specially a part of Gujarati and Punjabi cuisine, basically made up of vegetable fritters (pakodas) simmered in a spicy yogurt-based gravy containing chickpea flour (besan / gram flour) with tempering of black mustard seeds, cumin, asafoetida, dried chili peppers, fenugreek seeds, curry leaves in oil / ghee and eaten with steamed rice and roti / phulkas.

Pakoda is a common Indian snack like onion pakoda, potato pakoda, eggplant, cauliflower or chopped spinach or chilies, prepared by dipping the ingredients in batter and fried into crunchy pakodas.
Punjabi kadhi is a typical North Indian recipe made up of pakodas simmered in a thick yogurt gravy.


Ingredients:
For Pakodas:

• Gram flour: � cup
• Onions, sliced: 2 medium
• Red Chilli Powder: � tsp (as per taste)
• Baking Powder: � tsp
• Salt, to taste
• Water, for batter
• White oil, for deep frying pakodas

For Kadi

• Curd / Yogurt: 1 cup
• Chickpea flour / Besan: � cup
• Onion, chopped: 1 large
• Mustard Seeds / Sorse: 1 tsp
• Cumin seeds / Jeera: 1 tsp
• Carom seeds / Ajwain: � tsp
• Fenugreek seeds / Methi: 1 tsp
• Curry leaves: 5-6
• Dry red chillies: 2 whole
• Turmeric powder: � tsp
• Red Chili powder: � tsp
• Garam Masala powder - � tsp
• Asafetida / Hing: a pinch
• Oil: 2 tbsp
• Salt, to taste

Preparation
Pakora:

1. Take slice onions in a bowl, crush them a little to separate the slices.
2. Add besan and all the other ingredients except water and oil to the bowl. Mix well. Slowly add water and make a batter of semi thick consistency.
3. Heat oil in a deep bottomed kadhai. Add a little oil in the batter and mix again.
4. Take small amount of batter coated onions, form a round shape and slowly release the balls in the hot oil.
5. Deep fry the pakodas, turn and cook both sides until crispy and golden brown.
6. Drain oil and take out the pakodas, put on a paper towel to soak the extra oil. Keep aside.

Kadhi:

1. Blend yogurt, besan and water with a pinch of turmeric powder, salt and red chilli powder to make a thin batter / buttermilk (lassi) mixture consistency. Keep it aside for half an hour before starting to make kadi.
2. Heat oil in a kadhai, add the dry spices (mustard seeds, cumin seeds, carom seeds and fenugreek seeds) and let them splutter. Add curry leaves and dry red chilli to tadka (frying mixture).
3. Add chopped onions and saut� them until light brown. Add the turmeric powder, garam masala, red chilli powder, salt and saut� a little more.
4. Add the yogurt / besan (kadhi mixture) to the tadka. Keep stirring the gravy, as it may stick to the bottom. First keep it on a medium flame, bring it to a boil, reduce flame and simmer on low flame for 20-30 mins.
5. Keep stirring occasionally, check if the gravy is thick enough (add little water if required) and release the pakodas in the kadhi.
6. Boil for 2-3 mins more and turn off gas. Garnish with chopped coriander, serve hot with steamed rice or chapati.

Gol Gappe - Indian Cooking Challenge, May' 2010

Gol Gappe, a popular street snack / chaat is known by different names in different regions, the most popular ones being Panipuri (Western India), Gupchup (Orissa, Jharkhand, Bihar) and Phuchka (West Bengal). It generally comprises of a round & fried crisp puri, filled with a mixture of potato, onion & chickpeas dipped in tamarind water

The name Gol gappe (as known in Northern India) refers to the fact that crisp sphere (Gol) is placed in the mouth and eaten (Gappa) at one time, without biting. Pani means water in Hindi and Puri is the name of a type of Indian bread, prepared by frying dough in oil.

Gol gappes are served in varied ways across different locations. They are dipped in various types of flavoured water, like imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and even khajur ka pani (dates mixed in water) and served by folding a saal leaf in triangular cup sized plate made from dry saal leaves or pre-made small bowl of saal leaves.

Here in Kolkata, Gol gappe it is better known as �Phuchka� and you are sure to have your favourite Phuchkawala in every para / locality.

Phuchka, the very mention of which makes me reminisce my childhood years. I still relish those memories, customers holding the small plate and standing around the phuchkawala�s cart. He starts making one golgappa at a time and serving one to each individual.

He even remembered each customer's preferences & choice like choice of fillings, tamarind water�s consistency, etc. Even now, I don�t know how the phuchkawala kept the count of how many phuchkas were served even during serving an entire crowd.

I still remember, on my way back home from school, how I used to order my Phuchka Kaku to prepare that special filling of boiled potato, sprouts & masalas with extra red chili powder; the crisp phuchkas dipped in an earthern pot of spicy tamarind water (tentul-er jol) and served in a small plate made of saal leaves and finishing in a gulp, heavenly�Even as I am writing, my mouth is drooling with those thoughts�

Moreover it was fun when we were in a group and would compete amongst ourselves who will eat the most number of phuchkas.

Over the years, gol gappe / pani puri / phuchka which was a roadside treat, have found a place in the menu of restaurants, malls and even wedding ceremonies. These days there are several innovative ways of serving them, like in plates and the tamarind water in cups. They are even served with curd, chopped onions with sev sprinkled on top.

Thanks to Srivalli for choosing Golgappa as the Indian Cooking Challenge recipe for May� 2010.
A little effort of preparing Golgappa myself at home was a wonderful and fun experience.

Here is the recipe of Pani Puri / Gol Gappe

For making Gol Gappe

• Sooji / Semolina: 1/2 cup
• Maida / Plain Refined Flour: 1/2 tbsp
• Cooking Soda: 1/2 tsp
• Salt to taste
• Oil for frying

For Spicy Pani / Spicy Water

• Chopped Mint Leaves: 1 1/2 cups
• Chopped Coriander Leaves: 1 tbsp
• Tamarind: 1/3 cup
• Ginger: 1"
• Green Chillies: 4 - 5
• Ground Cumin Seed (roasted): 1 tsp
• Kala Namak/ Black Salt: 1 1/2 tsp
• Salt to taste

For Filling

Potato Filling
Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

Lentil Filling

• Cooked Kabuli Channa / Peas: 1 cup
• Salt to taste
• Chili powder: 1/2 tsp
• Turmeric powder: � tsp
• Garam masala powder: 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

• Tamarind: 1 cup
• Jaggery: 1/2 cup
• Sugar: 2 tbsp
• Red chilli powder: 1/2 tsp
• Dry Roasted cumin powder: 1 tsp
• Kali Mirch / Black pepper powder: 1/4 tsp.
• Cloves: 2
• Warm water: 2 cups
• Oil: 1 tsp
• Salt to tast

Method to prepare:

For Gol Gappe / Puri:

1. In a bowl, take semolina, plain flour & cooking soda; add salt and 2 tbsp of oil; mix and knead well to make a stiff dough (A bit stiffer than normal) .
2. Cover it with a wet muslin cloth and let it rest for 15 mins.
3. Pinch out very small balls and roll them into small circles and put the rolled out circles back under the muslin cloth for some time before frying.
4. Heat oil in a thick bottomed pan / kadhai, release the rolled out dough, press the puffed puri a little with the back of a slotted spoon and deep fry the puris till golden brown (If rolled evenly, the puris will puff up as soon as they are released in the oil).
5. Drain oil and take the puris out from the pan / kadhai and put them on kitchen paper towel to get rid of the extra oil.

Notes: Allow the puris to cool properly before storing them in an airtight container or else they will become soggy.

Spicy Tamarind water / Pani

1. Extract pulp from the tamarind. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
2. Add salt and black rock salt to taste. Add water as required. Put it in the fridge to cool down.

Red Tamarind Chutney

1. In a pan, dry roast the cumin seeds and cloves and pound them into a coarse powder.
2. Extract the pulp from tamarind. To the tamarind pulp, add jaggery, sugar, red chilli powder, black pepper powder, roasted powder of cumin & cloves and salt.
3. Put the mixture in a pan and heat for 5 minutes on medium heat. Remove from heat and let it cool down.
4. Add warm water and adjust consistency, if the chutney becomes too thick.
5. Once the chutney cools thoroughly, blend in a blender to form a smooth paste.

Assembling & serving the Golgappe / Pani Puri / Phuchka

1. Poke a small hole in the center of the Gole Gappe and add a little portion of the filling (Remember not to stuff too much, or else the puri may break).
2. Add a little of the red tamarind chutney, dip the golgappa in the spicy water and gulp it down.

Notes: Alternatively you can mix small quantity of tamarind chutney & spicy water and pour over the stuffed puris and gulp down.

I like to experiment with the fillings. The whole idea of preparing this kind of chaat at home is that, you can mix your choice of ingredients or add anything which suits you best.

I used a filling of boiled potatoes & kabuli chana, mixed with chopped coriander leaves, grated coconut and masalas.

I added some home made dhokla, sprinkled chopped onions & sev on top and served with home made curd, spicy tamarind water and red tamarind chutney so that everybody can take their pick.

Enjoy!!!!!!!!