Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Saliha Mahmood-AhmedFrom Saturday Kitchen
Ingredients
For the gol-guppa stuffing
- 2 medium potatoes, peeled
- 1 x 400g/14oz tin chickpeas, drained
- 1 tsp chaat masala
- 1 tbsp finely chopped coriander
For the gol-guppa water
- 4 heaped tbsp tamarind chutney
- 25g/1oz coriander
- 15g/½oz mint leaves
- 2 green chillies
- 1 tsp chaat masala
- 1 tsp black salt
- 1 large lemon, juice only
- 1 heaped tsp sugar
For the Kachumber salad
- 1 tomato, deseeded and finely diced
- ½ red onion, finely diced
- ¼ cucumber, deseeded and finely diced
- 1 tsp finely chopped fresh coriander
- 1 tsp finely chopped fresh mint
- ½ lemon, juice only
- 1 tsp olive oil
- handful pomegranate seeds
- salt, to taste
To serve
- 50 ready made gol-guppa shells
Method
Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool.
Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside.
To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use.
To make the Kachumber salad, mix all the ingredients together and set aside.
To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side.