Imagine the crisp, airy shell of a Gol Gappa, bursting with a tangy, sweet, and spicy flavors. Chef Mehboob Khan’s Gol Gappay ki Chaat recipe transforms this beloved street food into an artful culinary experience. With layers of creamy yogurt, tender chickpeas, and a vibrant tamarind chutney, each bite is a celebration of Pakistani flavors. Let’s embark on a journey to recreate this iconic dish in your own kitchen.

How to Make Chef Mehboob Khan’s Gol Gappay ki Chaat:

Preparing the Tamarind Chutney:

• Combine Ingredients: In a medium-sized bowl, pour in the tamarind paste. Add the cumin, salt, and sugar. Use a spoon or whisk to mix the ingredients until the sugar and salt are completely dissolved.
• Set Aside: Once the chutney is prepared, set it aside.

Preparing the Fillings:

• Boil Chickpeas and Potatoes: If you’re starting with dry chickpeas, soak them overnight and then boil them until tender. If using canned chickpeas, drain and rinse them. Boil the potatoes until they are tender but not mushy. Once cooked, drain the chickpeas and potatoes.
• Prepare the Potatoes: Allow the potatoes to cool slightly, then peel and dice them into small cubes.
• Prepare the Onions, Coriander, and Green Chilies: Finely chop the onion, fresh coriander, and green chilies.
• Prepare the yogurt: Whisk the yogurt until it is smooth. If the yogurt is too thick, add small amounts of milk to thin it out.

Assembling the Gol Gappay:

• Prepare the Gol Gappay: Carefully make a small hole in the top of each Gol Gappa using your thumb or a small spoon.
• Fill the Gol Gappay: Start by placing a small amount of boiled chickpeas into each Gol Gappa. Add a few cubes of boiled potato. Spoon a small amount of the prepared yogurt over the chickpeas and potatoes. Repeat the filling process for all the remaining Gol Gappay.

Serving:

• Arrange: Arrange the filled Gol Gappay on a serving platter.
• Garnish (Optional): You can drizzle extra tamarind chutney and yogurt over the arranged Gol Gappay. Sprinkle extra sev and chopped coriander for garnish.
• Serve Immediately: Serve the Gol Gappay ki Chaat immediately to prevent them from becoming soggy.

Check it out the Gol Gappay Ki Chaat Recipe by Chef Mehboob Khan and printable version here!!

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Gol Gappay ki Chaat Recipe by Chef Mehboob Khan

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Experience the authentic flavors of Gol Gappay ki Chaat with Chef Mehboob Khan's easy recipe. Learn tips, variations, and serving suggestions to create this delicious Pakistani street food at home.

Course: Appetizer, Hi-Tea, Snack

Cuisine: Indian, Pakistani

Keyword: chaat, gol gappay, Iftar, Quick and Easy, Ramadan, snack

Servings: 2

Chef: Mehboob Khan

Ingredients

• 1 dozen Gol Gappay
• ½ kg Yogurt
• 2 cups Boiled Chickpeas
• 1 cup Boiled Potatoes cubed
• ½ cup Sev
• 1 large Chopped Onion
• 3 tbsp Coriander
• 2 Green Chili sliced
• 2 tbsp Chaat Masala
• ½ cup Tamarind paste
• 1 tsp Salt
• 1 tbsp Cumin
• 2 tbsp Sugar
• 1 cup Water

Cooking Method

Prepare the Tamarind Chutney:

1. In a bowl, combine tamarind paste, cumin, salt, sugar, and 1 cup of water. Mix well until the sugar is dissolved.

Prepare the Fillings:

1. Boil chickpeas and potatoes until tender. Cube the potatoes. Chop the onions, coriander, and green chilies.

Assemble the Gol Gappay:

1. Gently make a small hole in each Gol Gappa.

Fill the Gol Gappay:

1. Fill each Gol Gappa with boiled chickpeas, cubed potatoes, a spoonful of yogurt, a drizzle of tamarind chutney, a small amount of sev, chopped onions, coriander, sliced green chilies, and a sprinkle of chaat masala.

Serve Immediately:

1. Arrange the filled Gol Gappay on a serving platter and serve immediately.

Serving Suggestions

• Freshness: Fresh ingredients are crucial for the best flavor.
• Timing: Assemble the Gol Gappay just before serving to maintain their crispiness.
• Adjustments: Feel free to adjust the amount of spices and chutneys to your personal preference.

 

Tips and Tricks To Prepare Gol Gappay ki Chaat:

• Crispy Gol Gappay: Ensure your Gol Gappay are crisp by storing them in an airtight container. If they become soft, you can lightly bake them to restore their crispness.
• Homemade Tamarind Chutney: For a more intense flavor, consider making your tamarind chutney from scratch. Simmer tamarind pulp with jaggery, dates, and spices until thickened.
• Yogurt Consistency: Whisk the yogurt until smooth and creamy. You can add a tablespoon or two of milk to thin it if it’s too thick.
• Fresh Ingredients: Use fresh coriander, green chilies, and onions for the best flavor.
• Assemble Just Before Serving: To prevent the Gol Gappay from becoming soggy, assemble them just before serving.

Other Variations:

• Sweet Yogurt: Add a bit of powdered sugar or honey to the yogurt for a sweeter variation.
• Spicy Filling: Add a dash of red chili powder or green chili paste to the chickpea and potato mixture for extra heat.
• Fruit Additions: Incorporate small pieces of fruits like pomegranate seeds or diced mango for a refreshing twist.
• Mint Chutney: Add a layer of mint chutney for a refreshing kick.

Serving Suggestions:

• Arrange the filled Gol Gappay on a platter, drizzled with extra tamarind chutney and yogurt.
• Garnish with a generous sprinkle of sev and chopped coriander. Serve immediately to enjoy the contrast of textures and flavors.
• Serve with extra tamarind and green chutney on the side.

Don’t be intimidated by the multiple components! This recipe is surprisingly easy to follow, and the results are incredibly rewarding. Try Chef Mehboob Khan’s Gol Gappay ki Chaat recipe today and experience the magic of Pakistani street food in your own home. We’d love to hear about your culinary creations, so please share your photos and comments below!