Gol guppas recipe
 Gol guppas, or pani puri as they're also known, are a lovely mix of sweet, salty, sour and spicy, a perfect snack! 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala1 tbsp finely chopped coriander 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala 1 tbsp finely chopped coriander 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 only1 heaped tsp sugar 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 1 tomato, deseeded and finely diced½ red onion, finely diced¼ cucumber, deseeded and finely diced1 tsp finely chopped fresh coriander1 tsp finely chopped fresh mint½ lemon, juice only1 tsp olive oilhandful pomegranate seedssalt, to taste 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 50 ready made gol-guppa shells 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. Pass 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. 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. 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. 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. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use. 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. Pass 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 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. 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.