The holy month of Ramadan is going on. During this month, Muslim devotees fast from sunrise to sunset and open their fasts by doing Iftari. There is a tradition in most families to eat gulgula during iftari, as it is an excellent source of energy. Gulgula is a traditional Indian sweet prepared in several locations. It is one of the most popular sweets in the market, and it is typically cooked in rural areas on special occasions.
They're popular in Uttar Pradesh, Bihar, Punjab, Odisha, Haryana and Rajasthan. They were traditionally made with jaggery (gud) but now people substitute gud with sugar. The gulgula confection was first mentioned in Vibudh Shridhar's Pasanaha Cariu (Parshvanath Charit) of 1132 AD, written under the Tomara dynasty in Delhi, just before the short Chauhan era began. Some tales also say that gulgula traces its origin from the Garhwal region of Uttarakhand. This is a very common dish in the state since it uses very simple ingredients that are readily available in the nearby vicinity of the locals. Gulgule has a strong jaggery flavour and fennel (saunf) aroma. They have a soft texture that melts in the mouth with their sweet flavour. Well, to balance out the sweetness of gulgule, papads are served along which makes it an interesting combination.
Papadum/papad is a thin North Indian flatbread with a satisfying shatter that is dried completely before being dipped in hot oil till blistered and brown. It can be served as a side dish or as a snack on its own. For iftar, some families make masala papad chaat as a side dish with gulgule. It is an easy recipe to make.
Here is the list of the ingredients you need for masala papad chaat
Ingredients:
- Tomatoes
- Onions
- Cucumber
- Coriander leaves
- Boiled black chana
- Spices
- Lemon
- Masala papad
Directions:
- Roast the papad on a flat pan.
- Chop all the vegetables and mix them well with the homemade spices.
- Add the boiled chana to the chopped vegetables.
- Squeeze in some lemon juice and mix the ingredients well.
- With the help of a spoon, put the chana and vegetable chaat on the papad. Spread it evenly.
- Garnish it with some coriander leaves.
- The masala papad chaat is ready to be served.
Another way of making this papad chaat is by crushing the papad and mixing it with the vegetables. Mix all the ingredients well and enjoy the chaat with some sharbat.
The masala papad chaat is a mixture of tangy and spicy flavours. The crispy crunch of the papad is balanced out well with boiled chana. Gulgule and masala papad chaat make an interesting pair because of the ingredients that are made. Gulgule is a good source of energy. After a long day of fasting, masala papad chaat is the dish you should go for. It is refreshing, tangy, spicy, and crunchy. It feels like you are having an Indianised taco. The combination is a well-balanced platter that fulfils all the cravings of the taste buds and hits the right spot.