Make this mouthwatering Pineapple Golgappay and enjoy a flavorful treat with family and friends! A tropical twist on a street food favorite—sweet, tangy, and absolutely irresistible! A must-have for a vibrant and refreshing Iftar table. #foodfusion #araywahh #happycookingtoyou #monthofgood
Ingredients:
Prepare Imli ki Khatti Meethi Chutney:
-Imli pulp (Tamarind pulp) 1 Cup
-Sugar ¾ Cup or to taste Substitute: Jaggery
-Adrak powder (Ginger powder) 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt ¼ tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Cornflour 1 & ½ tbs
-Water 1 Cup
Prepare Aloo Chana Filling:
-Chanay (Chickpeas) boiled 1 Cup
-Aloo (Potatoes) boiled & small cubes 1 Cup
-Pyaz (Onion) chopped 1 medium
-Hari mirch (Green chilli) chopped ½ tbs
-Lemon juice 1 tbs
-Sabut dhania (Coriander seeds) crushed ½ tbs
-Himalayan pink salt ½ tsp or to taste
-Chaat masala 1 tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Kala namak (Black salt) 1 tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Sweet & Spicy Pineapple Pani:
-Pineapple chunks 1 & ½ Cup (250g)
-Hara dhania (Fresh coriander) ¼ Cup
-Podina (Mint leaves) ¼ Cup
-Lemon juice 3 tbs
-Himalayan pink salt ½ tsp or to taste
-Chaat masala 1 tsp
-Kala namak (Black salt) 1 & ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Tatri (Citric acid) ¼ tsp
-Water 1 & ½ Cup
-Water chilled 4 Cups or as required
-Ice cubes as required
Prepare Gol Gappay:
-Sooji (Semolina) sifted 1 & ½ Cup
-Maida (All-purpose flour) sifted 3 tbs
-Himalayan pink salt ½ tsp
-Lukewarm water 1 Cup or as required
-Cooking oil for frying
Assembling:
-Green chutney
-Pineapple chunks
-Nimco sev
Directions:
Prepare Imli ki Khatti Meethi Chutney:
-In a saucepan,add tamarind pulp,sugar,ginger powder,cumin seeds,red chilli powder,pink salt,carom seeds,cornflour,water & mix well.
-Turn on the flame,bring it to boil & cook until it thickens (2-3 minutes) & mix continuously.
-Let it cool.
-Prepared chutney can be stored for up to 1 month in refrigerator.
Prepare Aloo Chana Filling:
-In a bowl,add chickpeas,potatoes & mash roughly with the help of masher.
-Add onion,green chilli,lemon juice,coriander seeds,pink salt,chaat masala,red chilli crushed,cumin seeds,black salt,fresh coriander,mix well & set aside.
Prepare Sweet & Spicy Pineapple Pani:
-In a blending jug,add pineapple chunks,fresh coriander,mint leaves,lemon juice,pink salt,chaat masala, black salt,cumin seeds,citric acid,water & blend well.
-Strain the mixture in a large bowl,add water,ice cubes,mix well & set aside.
Prepare Gol Gappay:
-In a bowl,add semolina,all-purpose flour,pink salt & mix well.
-Gradually add lukewarm water,mix well & knead until hard dough is formed,cover with a damp cloth and lid & let it rest for 30 minutes.
-Knead dough again for 3-4 minutes.
-Take a small dough (6g),make a ball & roll out into thin dough with the help of rolling pin.
-In a wok,heat cooking oil (180C-200C) & fry on medium flame until golden & crispy (nudge or press down so that puris puff up) then strain on a net strainer & allow gol gappa to air dry for 1-2 hours at room temperature (makes 55-60).
Assembling:
-Poke gol gappay from the center,add prepared aloo chana filling,prepared imli ki khatti meethi chutney,green chutney,pineapple chunks,nimco sev,prepared sweet & spicy pineapple pani & serve!
