Ingredients
- Pani puree masala
- Potato fryums
- Black grams
- Sweet Potatoes
- Tomatoes
- Onions
- Yogurt
- Tamarind
- Pomegranate
Instructions:
- Soak Black grams overnight. The cook for 1 whistle and then continue cooking on sim for 20 minutes.
- Soak tamarind for 3 hours. Then extract the seeds. Seep the contents to remove fibers. The cook in open utensil for some time to increase the consistency to a paste. This cannot be stored for longer time. If you want it to store for longer time then you ned to add preservatives.
- Boil sweet potatoes for 2 whistles and then leave it to cool down (do not release presure until cool). This can be cooked in the microwave also!
- Extract seeds of Pomegranate and keep them ready for use.
- Dice your tomatoes, sweet potatoes and onions and keep them ready for use.
- Fry potato fryums so that they become like balls as shown in picture.
- Prepare the gol-gappe-masala as instructed on the packet. Let us call it pani-puree-water!
- Everything is ready. Break a small hole in the gol gappa. Add one piece of sweet-potato, add some black grams, some onions, some tomato pieces, some pomegranate seeds and add some pani-puree-water and the whole thing in your mouth at once! haha!.