Paneer Makhana Gulgule Chaat Recipe – No Onion No Garlic

Welcome to a delightful culinary experience with our Paneer Makhana Gulgule Chaat, a mouthwatering appetizer that embodies the essence of North Indian street food while adhering to a no-onion, no-garlic diet, making it perfect for those who appreciate Sattvic cuisine. This recipe is designed to tantalize your taste buds with the rich flavors of paneer and roasted phool makhana (lotus seeds), skillfully combined with spices and served with refreshing chutneys and pickled cucumbers. With its beautiful presentation and vibrant flavors, this dish is sure to be a hit at your next chaat party.

Ingredients

Here’s a detailed list of ingredients required to prepare this delectable dish:

Nutritional Information (Per Serving)

Preparation Time

Instructions

Embarking on the journey of preparing Paneer Makhana Gulgule Chaat begins with ensuring that you have the chutneys ready, as they are essential for enhancing the flavors of the dish.

Step 1: Prepare the Chutneys

1. Green Chutney: Follow the recipe for Green Chutney (Coriander Mint Chutney) to create a vibrant and refreshing sauce that complements the gulgule.
2. Sweet Chutney: Prepare the Date and Tamarind Chutney (Khajur Imli Chutney), which adds a sweet and tangy element to your dish.

Step 2: Pickled Cucumber

In a mixing bowl, combine the grated cucumber with salt and lemon juice. This mixture should be stirred well and allowed to sit, letting the cucumber wilt down and absorb the flavors.

Step 3: Make the Gulgule Mixture

1. Powder the Makhana: In a mixer grinder, powder the roasted phool makhana until fine. This will serve as a unique binding agent and add a delightful crunch to the gulgule.

2. Combine Ingredients: In a large mixing bowl, combine the crumbled paneer, boiled and peeled potatoes, powdered makhana, gram flour (besan), salt, cumin powder, black pepper powder, finely chopped green chili, red chili powder, and chopped coriander leaves. Mix thoroughly to create a uniform mixture.

Step 4: Shape the Gulgule

Grease your palms lightly with oil to prevent sticking. Take about two tablespoons of the mixture and shape it into even round balls. This step is crucial for ensuring that the gulgule hold together while cooking.

Step 5: Cook the Gulgule

1. Heat the Paniyaram Pan: Place a paniyaram pan on medium heat and add a few drops of oil into each cavity.

2. Cook the Gulgule: Gently place the shaped balls into the heated cavities of the pan. Cook them until they turn a lovely golden-brown color on one side, then carefully flip them to cook the other side evenly.

Step 6: Assemble and Serve

Once cooked to perfection, remove the gulgule from the pan and place them on a serving platter. Generously drizzle both the green chutney and sweet chutney over the top. Don’t forget to add the pickled cucumbers for a refreshing crunch.

Serve your Paneer Makhana Gulgule Chaat warm at your chaat party, alongside other delightful options like Bhakri Chaat with Green Moong Sprouts and Aloo and Dahi Batata Puri Chaat (a classic Indian tea-time snack). This vibrant, flavorful dish will surely delight your guests and elevate your culinary repertoire.

Enjoy Your Creation!

Embrace the joy of cooking and savor every bite of this delicious, no-onion-no-garlic delight that showcases the heart and soul of Indian chaat. Your culinary journey with Paneer Makhana Gulgule Chaat is just a delightful dish away!