Gulgula Chaat

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 175 gms - split green lentils, skinless (moong dal), soaked in water for 2 hours
  • 75 gms - black gram, split, skinless (urad dal), soaked in water for 2 hours
  • 1/4 tsp - asafetida
  • 2 tbsp - coriander, chopped
  • Oil for deep frying
  • 1/2 tsp - salt
  • For Garnish:
  • 2 radish, grated
  • Chaat masala to taste
  • Tamarind chutney as required
  • To Make Tamarind Chutney:
  • 100 gms - tamarind
  • 200 gms - jaggery
  • 1 tsp - chilli powder
  • 1 tsp - black salt
  • 1 tsp - cumin powder
  • 2 tsp - dry ginger powder
  • 1/2 tsp - coriander powder
  • 1 tsp - cumin seeds1 tsp - oil
  • Salt to taste

How to Make Gulgula Chaat

  • To Make Tamarind Chutney:
  • Boil tamarind in 1/2 litre of water.
  • After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
  • Mash the tamarind and strain the juice into a bowl.
  • Heat oil in a pan.
  • Add cumin seeds and as soon as it starts spluttering remove from heat and add the powdered spices and salt.
  • Stir and then add the tamarind juice.
  • Add crushed jaggery and return to heat.
  • Let mixture attain a semi thick consistency.
  • Cool and refrigerate.
  • Drain the lentils and grind in a food processor, ensuring that the texture is a little grainy.
  • Add the salt, asafoetida and coriander leaves and mix well.
  • Keep aside for 30 mins.
  • Whisk the batter and add a little water if required so that it is of dropping consistency. Beat the batter for 3-4 mins.
  • With your hand in order to incorporate air into it.
  • Heat oil and drop the batter from a tablespoon into the oil.
  • Fry on medium heat and remove when just about to turn pink.
  • For serving, put 4 gulgulas in a plate, garnish with 2 tbsp grated radish, chaat masala and 3 tbsp tamarind chutney.