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Showing posts with label gupchup. Show all posts
Showing posts with label gupchup. Show all posts

Monday, September 2, 2013

Dahi Gupchup

These days i feel like i belong to an endangered species, one of the last custodians of 'tehzeeb' or courtesy. The next generation with their 'grab-it-all' attitude no longer have the time or inclination for such niceties. Well I maybe exaggerating but i do feel that we all are being sucked up into a big 'black hole' of materialism with the media playing the role of a very tantalizing devil in thin disguise. Our wants have become all consuming living little scope for old world romanticism or even practicality.

The Dominoes and MacD's of the West have influenced our food preferences to such an extent that we no longer crave for the comfort element associated with local food which is more suited to our climate and economy. The Western food palate with its Meat & Cheese staple is essential for providing energy and heat in the cold climate while our dal-chawal or dal-roti is supposed to satiate us without the excess body heat. Nothing satiates me more than a Dahi-pakhala or arwa bahta-dalma but i inadvertently get drawn to the 'Buy 1 get 1 Wednesdays' Dominoes offer beamed on the telly. I guess i have to banish the TV to stop myself from ordering those luscious looking pizzas. Now thats' a tall order so instead i have taken a resolution to forgo any western ingredients and go back to my roots this week ( just one week at a time ).

Today i will be sharing this 'Dahi Gupchup' recipe which I used to have during my childhood years in Rourkela. There used to this obscure little thela 'cart' in front of Deepak talkies near Ambagan which sold the yummiest version of the street snack. No idea if the younger lot still frequents this place but i havn't visited it for years.(See what i was talking earlier, even i am not immune to such influences) Hence i am doing this based only on my memory and without any inputs from the guy himself. Read on:

Preparation time - 10 mins

Ingredients - 10 gupchup/puchka/puris, 2/3 cup fresh yogurt/curd, 1 tbs tamarind-dates-jaggery chutney ( u cn replace it with Imli Pichkoo ), 1 small boiled potato, 1 small onion chopped, chopped green chilli, 1 tsp sugar, salt to taste, jeera-lanka powder, kala luna (black salt), chat masala, roasted coriander powder, red chilli powder ( optional ), chopped coriander.

Preparation - Take the boiled potato in a mixing bowl. Mash it and add half of the onion, green chilli, jeera lanka powder , coriander powder and salt. Mix well.

Add a little water, salt and sugar to the yogurt and beat lightly. Dilute the tamarind-dates-jaggery/imli picchkoo with a little water.

Take the puris and arrange on a plate. Puncture the upper layer on the puris.

Put a little of the potato mixture into each one.

Pour the beaten yogurt over the puris, followed by the tamarind-dates-jaggery chutney. Sprinkle the jeera lanka powder, coriander powder, chat masala, red chilli powder kala luna and salt. Finally add the green chillis, coriander leaves and chopped onions. ( Add a little shev but its optional )

Serve immediately as the puris tend to get soggy very fast.

Saturday, July 3, 2010

Gupchup - orissa style 'Pani-puri'

Cooking Time Required: 30 mins
Cost of preparaton: 40-50 rupees


For the puri - Maida(flour) (1 cup), Suji(semolina) (1 cup), rice flour (1 tsp, optional), salt, oil for frying the puris.

For the filling - Potatoes ( 2 large), onion ( 1 large), boiled yellow peas (1/4 cup), green chillis (2 nos), coriander leaves, coriander powder (2/3 tsp), cumin-chilli powder (2/3 tsp), salt to taste.

For the pani - Tamarind, jal jeera (1/3 tsp, optional), chilli powder, coriander leaves(minced), salt to taste.


Puris - Mix the maida, rice flour, suji, salt and few drops of oil. Add very little water and knead into a stiff dough. Make small balls out of the dough. Spread into thin rotis and cut out small circles using a cutter. Fry till its puffs up well and becomes really crisp.

Filling - Boil the potatoes and yellow peas. Allow to cool. Peel the potatoes and mash it. Finely chop the onions, green chillies and coriander leaves. Add the yellow peas, chopped onions, chillies, and coriander leaves to the mashed potaoes. Sprinkle coriander powder, cumin-chilli powder and salt over it. Mix well.

Pani - Add water to the tamarind and squeeze out the pulp. Add more water, jal-jeera, chilli powder, coriander leaves and salt. The pani should be slightly sour and spicy.

Serving - Make a small hole on one side of the puri. Put in the mashed potato-onion-peas filling. Dip the puri into the tangy pani and savour the taste.

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