Gol guppas

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   To make the Kachumber salad, mix all the ingredients together and set aside.

5. 5

   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.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.