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Gol guppas

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Healthy Pregnancy-friendly Vegan Vegetarian

Gol guppas, or pani puri as they're also known, are a lovely mix of sweet, salty, sour and spicy, a perfect snack!

By Dr Saliha Mahmood-Ahmed

From 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. 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.