Gol Gappay ki Chaat | Mehboob's Kitchen | Chef Mehboob Khan - Masala TV

Gol Gappay ki Chaat | Mehboob’s Kitchen | Chef Mehboob Khan

Published 4 weeks ago  in Chefs, Cooking Shows, Mehboob Khan, Mehboob’s Kitchen
 

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.

 

 

 

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.

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 marination:

  • 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 .

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.