Gupchup is very famous street food in Odisa. During our school and college days ,lunch or dinner used to be skipped for this mouth watering snacks. After spending some quality years in Maharastra , my taste for gupchup is now a mix of both the states flavour. Here goes the recipe for the delicious gupchup from my kitchen.
Gupchup:
ingredients:
2 packet puris(available in any indian stores)
for the masala fill:
2 cups dried peas or chhole(garbanzo beans).
2 big potatoes.
for the pani
1 bunch mint leaves.
1 cup coriander leaves.
4-5 green chilli.(you can add more if u like)
1 tsp jalzeera powder.
1/2 tsp garam masala powder.
2-3 ambula( you can use tamarind as a substitute to the ambula. in that case take a small lemon size ball of tamarind. Soak in water for 4-5 hrs)
1 medium size onion finally chopped.
2-3 green chilles cut into small pieces.
1 cup sev or bhujiya.
cilantro leaves finally chopped.
Preparation:-
Soak the peas or chhole(as per your preference) for 4-5 hrs. Wash the potatoes cut into half's and pressure cook with the peas so that both r boiled but not over cooked.add on a little salt while pressure cooking .let it cool, peel the potatoes , take a knife and cut into small chunks, you can smash them if you like it that way. Add the cooked peas or chhole, add on salt garam masala . Mix well and keep aside.
Now we will make the pani for the gupchup. Grind the coriander leaves, mint leaves and green chillies in a mixier, with adding a ittlle water when required. Make it to a fine paste. Take the soaked tamarind or ambula, squeeze it and mix it properly, add on more water(3-4 cups), take out the stones of ambula or the tamarind remnants after taking out the juice. Add the green leafy paste to the water, jalzeera powder, salt. It tastes good if u chill it for some time. Or you can add crushed ice to it while eating.
To serve first set up all the ingredients puris, masala filling, bhujiya, sliced onion, green chillies , chopped cilantro leaves, and the pani on a table within easy reach of everyone. Give small bowls to everyone you are serving . Take a puri , fill with a little aloo peas stuffing, onion, cilantro, bhujiya and lastly fill it with the pani and let it go in one gulp. Its really fun to eat this with friends.
( I prefer buying the puris, but if you want to make them in home too, u can do it by just going thru the following steps.
take 500 gm semolina flour, 2 tbsp butter or oil, salt and adequate oil for deep frying.
mix the semolina flour , salt, and butter together. Now add a little water time to time to make a smooth dough. cover the dough for 15 mins with a damp cloth. After 15 -20 mins divide the dough into equal parts and with the help of a rolling pin roll the dough, take a circullar cookie cutter(1/4'') and cut into small circles. Heat the oil in a deep pan and deep fry a few small circles in the pan at a time. fry like you make puris. drain and keep on paper towels. You can store these for couple of days.)
Gupchup:
ingredients:
2 packet puris(available in any indian stores)
for the masala fill:
2 cups dried peas or chhole(garbanzo beans).
2 big potatoes.
for the pani
1 bunch mint leaves.
1 cup coriander leaves.
4-5 green chilli.(you can add more if u like)
1 tsp jalzeera powder.
1/2 tsp garam masala powder.
2-3 ambula( you can use tamarind as a substitute to the ambula. in that case take a small lemon size ball of tamarind. Soak in water for 4-5 hrs)
1 medium size onion finally chopped.
2-3 green chilles cut into small pieces.
1 cup sev or bhujiya.
cilantro leaves finally chopped.
Preparation:-
Soak the peas or chhole(as per your preference) for 4-5 hrs. Wash the potatoes cut into half's and pressure cook with the peas so that both r boiled but not over cooked.add on a little salt while pressure cooking .let it cool, peel the potatoes , take a knife and cut into small chunks, you can smash them if you like it that way. Add the cooked peas or chhole, add on salt garam masala . Mix well and keep aside.
Now we will make the pani for the gupchup. Grind the coriander leaves, mint leaves and green chillies in a mixier, with adding a ittlle water when required. Make it to a fine paste. Take the soaked tamarind or ambula, squeeze it and mix it properly, add on more water(3-4 cups), take out the stones of ambula or the tamarind remnants after taking out the juice. Add the green leafy paste to the water, jalzeera powder, salt. It tastes good if u chill it for some time. Or you can add crushed ice to it while eating.
To serve first set up all the ingredients puris, masala filling, bhujiya, sliced onion, green chillies , chopped cilantro leaves, and the pani on a table within easy reach of everyone. Give small bowls to everyone you are serving . Take a puri , fill with a little aloo peas stuffing, onion, cilantro, bhujiya and lastly fill it with the pani and let it go in one gulp. Its really fun to eat this with friends.
( I prefer buying the puris, but if you want to make them in home too, u can do it by just going thru the following steps.
take 500 gm semolina flour, 2 tbsp butter or oil, salt and adequate oil for deep frying.
mix the semolina flour , salt, and butter together. Now add a little water time to time to make a smooth dough. cover the dough for 15 mins with a damp cloth. After 15 -20 mins divide the dough into equal parts and with the help of a rolling pin roll the dough, take a circullar cookie cutter(1/4'') and cut into small circles. Heat the oil in a deep pan and deep fry a few small circles in the pan at a time. fry like you make puris. drain and keep on paper towels. You can store these for couple of days.)
No comments:
Post a Comment