Paneer Makhana Gulgule Chaat Recipe – No Onion, No Garlic
Description:
Paneer Makhana Gulgule Chaat is a delightful, refreshing North Indian appetizer made with crispy gulgules (dumplings) made of mashed potatoes, crumbled paneer (homemade cottage cheese), and roasted & ground makhanas (lotus seeds). Topped with pickled cucumbers, spicy green chutney, and a sweet & tangy date-tamarind chutney, this dish is bursting with flavor while being completely sattvic (no onion or garlic).
Cuisine: North Indian
Course: Appetizer
Diet: No Onion, No Garlic (Sattvic)
Ingredients:
-
For the Gulgule:
- 1 cup Paneer (Homemade Cottage Cheese), crumbled
- 3 Potatoes (Aloo), boiled and peeled
- 2 cups Phool Makhana (Lotus Seeds), roasted and powdered
- 2 tablespoons Gram flour (besan)
- Salt, to taste
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Black pepper powder
- 1 Green Chilli, finely chopped
- ½ teaspoon Red Chilli powder
- ¼ cup Coriander (Dhania) Leaves, finely chopped
-
For the Pickled Cucumber:
- 1 Cucumber, grated
- Salt, to taste
- 1 tablespoon Lemon juice
-
For the Chutneys:
- ¼ cup Green Chutney (Coriander & Mint)
- ¼ cup Sweet Chutney (Date & Tamarind)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Instructions:
-
Prepare the Chutneys:
- For the Green Chutney, follow the recipe for Coriander Mint Chutney.
- For the Sweet Chutney, follow the recipe for Date and Tamarind Chutney.
-
Make the Pickled Cucumber:
- In a mixing bowl, combine the grated cucumber with salt and lemon juice.
- Mix well and let it sit for a few minutes to wilt down.
-
Prepare the Paneer Makhana Gulgule Mixture:
- In a mixer grinder, powder the roasted makhanas (lotus seeds).
- In a large mixing bowl, combine the crumbled paneer, boiled and peeled potatoes, powdered makhana, besan, salt, cumin powder, black pepper powder, finely chopped green chilli, red chilli powder, and coriander leaves.
- Mix everything well and bring the mixture together until it forms a dough-like consistency.
-
Shape the Gulgules:
- Grease your palms with a little oil and take 2 tablespoons of the mixture into your palm.
- Shape the mixture into round balls (gulgules).
-
Cook the Gulgules:
- Heat a paniyaram pan and add a few drops of oil into each cavity.
- Place the shaped gulgules into the cavities of the pan.
- Cook on medium heat, flipping the gulgules until they turn golden brown and crisp on all sides.
-
Assemble the Chaat:
- Place the cooked Paneer Makhana Gulgules on a serving platter.
- Top each gulgule with a drizzle of green chutney, sweet chutney, and a few spoonfuls of the pickled cucumber.
- Garnish with additional coriander leaves if desired.
-
Serve:
- Serve the Paneer Makhana Gulgule Chaat immediately at your chaat party or as a tasty appetizer.
- This dish pairs wonderfully with other chaats like Bhakri Chaat with Green Moong Sprouts and Aloo and Dahi Batata Puri Chaat for a complete chaat experience.
Enjoy this flavorful, sattvic chaat that will leave your taste buds craving for more!
