Make this mouth watering Gol Gappa Chaat and have a good time with your family and friends. We loved the easy to use range of spices by #Falak #HappyCookingToYou #FoodFusion Written Recipe: https://bit.ly/3TBL0HARecipe in English:Ingredients:Prepare Spicy Hari Chutney:-Imli pulp (Tamarind pulp) 1 Cup (100g)-Lukewarm water 1 Cup-Podina (Mint leaves) 1 Cup -Hara dhania (Fresh coriander) 1 Cup -Hari mirch (Green chillies) 8-10-Lehsan (Garlic) 5-6 cloves-Water Cup -Lemon juice 1 tbs -Chanay (Roasted gram) 1 tbs -Falak namak (Salt) tsp or to taste -Falak chaat masala 1 tsp -Falak kala namak (Black salt) tsp-Zeera (Cumin seeds) 1 tspPrepare Meethi Chutney:-Kashmiri lal mirch (Kashmiri red chillies) 2-Lukewarm water 1 & Cup or as required-Falak Desi shakar 1 & Cup-Water 1 & Cup-Imli pulp (Tamarind pulp) 3 tbs -Falak ginger powder 1 & tsp-Falak namak (Salt) tsp or to taste -Zeera (Cumin seeds) roasted & crushed 1 tsp-Saunf (Fennel seeds) crushed 1 & tsp-Cornflour 1 & tsp-Water 1 tbsPrepare Filling: -Aloo (Potatoes) boiled with salt 3 medium -Chanay (Chickpeas) boiled with salt 1 & Cup-Falak chaat masala 1 tsp -Lal mirch (Red chilli) crushed 1 tsp -Hara dhania (Fresh coriander) chopped 1 tbs Prepare Gol Gappay:-Sooji (Semolina) 1 & Cup-Maida (All-purpose flour) 3 tbs-Namak (Salt) tsp-Water Cup or as required-Cooking oil for frying Assembling: -Dahi (Yogurt) whisked -Nimco sev -Falak chaat masala -Chuqandar (Beetroot) julienne-Hara dhania (Fresh coriander) choppedDirections:Prepare Spicy Hari Chutney: -In a bowl,add tamarind,lukewarm water,mix well & soak for 15-20 minutes then strain & set aside. -In a blender jug,add mint leaves,fresh coriander,green chillies,garlic,tamarind pulp (1 Cup),water, lemon juice,roasted gram,salt,chaat masala,black salt,cumin seeds,blend well & set aside.Prepare Meethi Chutney: -In a bowl,add Kashmiri red chillies,lukewarm water & soak for 15-20 minutes.-Deseed soaked Kashmiri red chillies & cut it with the help of knife.-In saucepan,add Kashmiri red chillies,desi shakar,water,tamarind pulp,ginger powder,salt,cumin seeds & fennel seeds,mix well,bring it to boil & cook on low flame for 2-3 minutes.-Turn off the flame & blend well with the help of blender then turn on the flame. -In a small bowl,add cornflour,water & mix well.-Now add dissolved cornflour,mix well & cook until it thickens.-Let it cool.Prepare Filling: -In a bowl,add potatoes & mash coarsely.-Add chickpeas,chaat masala,red chilli crushed,fresh coriander,mix well & set aside. Prepare Gol Gappay:-In a bowl,add semolina,all-purpsoe flour,salt & mix well.-Gradually add water & knead until dough is formed (dough must be hard),cover with damp cloth & lid and let it rest for 30-45 minutes.-Knead dough again until smooth.-Take a small dough (6g),make a ball & roll out with the help of rolling pin.Keep covering the dough with damp cloth.-In a wok,heat cooking oil & fry on medium low flame until golden & crispy then strain on a net strainer & allow puris to air dry for 3-4 hours at room temperature (makes 67-68).Assembling:-Poke gol gappa from the center,add prepared filling,spicy green chutney,yogurt,meethi chutney, nimco sev,sprinkle chaat masala,meethi chutney,yogurt,beetroot,fresh coriander & serve!