Recipe Index

Ingredients

• 2 medium potatoes, peeled
• 1 tin chickpeas, 14 oz, drained
• 1 tsp chaat masala
• 1 tbsp coriander, finely chopped
• 4 heaped tbsp tamarind chutney
• 1 oz coriander
• ½ oz mint leaves
• 2 green chillies
• 1 tsp chaat masala
• 1 tsp black salt
• 1 large lemon, juice only
• 1 heaped tsp sugar
• 1 tomato, deseeded and finely diced
• 1/2 red onion, finely diced
• 1/4 cucumber, deseeded and finely diced
• 1 tsp fresh coriander, finely chopped
• 1 tsp fresh mint, finely chopped
• 1/2 lemon, juice only
• 1 tsp olive oil
• pomegranate seeds, a handful
• salt, to taste
• 50 ready-made gol-guppa shells

Method

1. Boil the potatoes in salted water until tender, drain and cool, then dice into ½ in cubes and mix lightly with the chickpeas, 1 tsp chaat masala and 1 tbsp chopped coriander, mashing slightly with a fork.
2. Blend the 1 oz coriander, mint leaves, green chillies, 1 tsp chaat masala, black salt, lemon juice and sugar with 3¼ cups iced water, sieve into a jug and refrigerate.
3. Mix the tomato, red onion, cucumber, 1 tsp coriander, 1 tsp mint, lemon juice, olive oil, pomegranate seeds and salt as a salad.
4. Pierce each shell with a thumb and fill with a teaspoon of the potato and chickpea mixture.
5. Fill the shells three-quarters full with the chilled spiced water and serve straight away with the salad on the side.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data