Feeling like having an extra dose of something desi? Then this fusion of gol gappay and chaat is the best thing you’ll experience.
Watch this Masala TV video to learn how to make Gol Gappay ki Chaat ,Bihari Pasanday and Shawarma. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 16 October 2019.
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Gol Gappay ki Chaat:
Ingredients:
Gol Gappay 1 dozen
Yogurt ½ kg
Boiled Chickpeas 2 cups
Boiled Potatoes (cubed) 1 cup
Sev ½ cup
Chopped Onion 1 large
Coriander 3 tbsp
Green Chili Sliced 2
Chaat Masala 2 tbsp
Tamarind paste ½ cup
Salt 1 tsp
Cumin 1 tbsp
Sugar 2 tbsp
Method:
In a bowl add tamarind paste, cumin, salt, sugar and 1 cup water to mix well. Now fill the gol gappay with chickpeas, potato, yogurt, tamarind chutney, one spoon sev, onion, coriander, chili and chaat masala, Now gol gappay are ready to serve.
Bihari Pasanday:
Ingredients
For masala ingredients:
Cinnamon sticks 2-3 pieces
Cloves 5-6
Whole black pepper ½ tbsp
Poppy seeds 1-1/2 tbsp
Nutmeg 1-1/2 tsp
Cumin ½ tbsp
Gram flour 2 tbsp
Red chili powder 1 tbsp
Green coriander ½ tbsp
Salt to taste
For margination:
Beef pasanday 1 kg
Bihari masala as required
Raw papaya 2 tbsp
Ginger garlic paste 1-1/2 tbsp
Yogurt 1 cup
Fried grinded onion 1 cup
Mustard oil ½ cup
Coal for dum
Onion, lemon rings, raita for serving
Method:
Firstly all masala ingredients grind .then beef pasanda marinate with remaining ingredients and all ready Bihari masala and leave to 3 to 4 hours .after this in a pan heat oil and cook pasanday for 10 to 15 minutes .finally do the smoke and serve with onion rings and lemon .
Shawarma:
Ingredients:
Chicken tikka boti ½ kg
Oil 6 tbsp
Yogurt ½ kg
Tahini paste 1 cup
Sliced onion 1 large
Sliced tomatoes 3
Chopped mint leaves 4 tbsp
Pita bread 8
Salt 1 tsp
Garlic 2 tbsp
Method:
In a pan heat oil and lightly fry chicken tikka boti then remove and set aside. Then in a bowl add yogurt, tahini paste, salt and garlic. Mix well and set aside. After this toast pita breads. Place some chicken tikka boti, yogurt sauce, onion, tomato and mint leaves and serve hot.
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