A good while back to mimic the flavours, I made a slow cooked tamarind vegetable pot with cumin dumpling, but I have never made Gol Guppay at home. Its one of those social dishes, like tapas or a mezze that is best made when you are in good company, family, friends or just a social gathering. You pick it up and pop it in on go in your gob.
For those of you unfamiliar with Gol Guppay, it is a street snack from the Indian Sub-Continent - crispy puffed pastry shells known as puris that are filled with flavoured tamarind potatoes and chickpeas (aloo chaat and channa).
I have been wanting to make some Gol Guppay quite recently, namely for the Inheritance Recipes challenge set by Solange at Pebble Soup last month. The theme this month is Back to School hosted by Coffee and Vanilla.
Well with Vegan Mofo asking participants to recreate a meal from our childhood, well it gave me the perfect reason to actually make it. I have to confess though, my mother never prepped this for our lunch box, but we did have it often after school for tea before being shooed to after-school clubs.
Although my mother has her own way of making Gol Guppay, I will link you to a recipe close to the way she makes it, in case you care to make it at home. The part where my mothers recipe differs is that she also includes white sweet potato and minced red onion and she also uses tamarind pulp for the tangy sauce, rather that tamarind concentrate. Oh and we cheat, although we do know how to make the puffed pastry shells from scratch, most South Asian people very rarely make the the puffed pastry shell from scratch, most people pick them up from an ethnic grocers and I admit that is what I did this time round for convenience, more than anything else. I am also sharing this with Healthy Vegan Fridays #63