Gol Gappay with Chana Chaat & Sev

The chana chaat served in miniature sized pooris and with sev sprinkled on top! Delightful snack! :)

Chana Chaat

INGREDIENTS

1 big mug of cooked chana/chickpeas (I prefer fresh, not canned!)
½ to ¾ cup of sweet tamarind sauce
3 potatoes, peeled, diced into tiny pieces and then boiled until soft, n drained
1 onion diced very finely
juice of 1 lemon
1 tsp. red chili powder
1 tsp. freshly ground cumin powder
1 tsp. red chili flakes
2-3 green chilies chopped
some coriander, chopped
salt to taste

INSTRUCTIONS

Mix everything together. Taste and adjust flavors according to preference. Serve in pooris with sev sprinkled on top or can be had in a bowl with crushed crispy papuri. I served this in pooris (store-bought), and loved the burst of flavors when biting into the pooris! Very yummy and quite healthy! :)

Here is a recipe for the Pooris courtesy of Asmay Waqar:

INGREDIENTS

1 cup sooji (semolina)
½ cup maida (all-purpose flour)
½ tsp. yeast
2 tsp. baking powder
water as reqd.

INSTRUCTIONS

Mix all ingredients together and knead it with water and make a firm dough. Keep it aside covered with a cloth for 1/2 hr..

Then make balls and roll it very thinly using oil while rolling and make gol gappay with the help of anything like glass or cap of any bottle and deep fry one by one pressing each immediately in d hot oil.... U can make as many and can store in an airtight container for afterward use!!

Tamarind sauce recipe.