Guppa Gotala

Guppa Gotala 

by #Munira Kamal‎

Ingredients 
Raj kachori (gappa gutala)
Green chutney
Tamarind chutney
Chickpeas or sprouted masoor( I used black ones)
Boil potatoes
Finely chopped onion
Finely chopped coriander
Dahi bondees
Yoghurt ( I added little sugar)
Fine Sev
Red chilli powder
Chat masala (optional)

For Guppa gotala dough
Samolina 1 cup
All-purpose flour 1/4 cup
Salt 1/2 Tsp
Soda pinch

Method
Knead a little hard dough and rest it for 1 hour. Knead again until you feel no more semolina grains. Then roll thin puris 2 times bigger than the size of gol gappay. Then drop them in hot oil and lower the flame when turning the puri. Fry them until you get a good golden colour. Leave them outside for 4 to 5 hrs for the perfect crispy crust.

Click to read more recipes of our Home Chef #Munira Kamal

Tamarind and dates chutney
Thick tamarind pulp 1/2 cup
Jaggery or brown sugar 1/2 cup or to taste
Seedless dates 1/2 cup (soaked in water for 1 hr)
Roasted cumin 1/2 tsp
Dry ginger 1/2 tsp (can take fresh too)
Red chilli powder 1/2 to 1 tsp (or to taste)
Black salt 1/4 to 1/2 Tsp

Take a pan, mix all the above ingredients in one cup of water and let it boil. Then slow down the heat and let it cook until dates and jaggery are smooth. Adjust salt and sweetness and cool down before use.

Green chutney
Coriander leaves 1 cup
Mint leaves 1/2 cup
Green chillies 4 to 6
Cumin 1/2 tsp
Garlic cloves 3
Lemon juice 2 tbsp
Or
Tamarind 2 tbsp
Blend all the above ingredients with 3 tbsp of water until smooth paste form.

Filled the stuffing ingredients according to your preference but top with yoghurt, chutneys, coriander and sev. Sprinkle little red chilli and cumin or chat masala.
Note you can make chutneys thick or thin whatever way you like. But thinner consistency drips more beautifully.