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Authentic Moroccan Harira Recipe: A Taste of Tradition

  Introduction: Harira is more than just a soup; it’s a staple of Moroccan cuisine, a dish that embodies the rich flavors and cultural heritage of the region. Traditionally enjoyed during Ramadan to break the fast, Harira has also become beloved year-round for its comforting warmth and nourishing ingredients. In this blog post, we’ll explore how to prepare this hearty soup at home, bringing the authentic flavors of Morocco to your kitchen. Ingredients: 1 cup dried chickpeas, soaked overnight (or canned chickpeas, drained) 1/2 cup lentils, rinsed and drained 1/2 cup rice 1 onion, finely chopped 2 celery stalks, diced 2 carrots, diced 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh parsley 1/4 cup olive oil 2 tablespoons tomato paste 1 can (400g) diced tomatoes 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon ground black pepper Salt, to taste 1/2 cup vermicelli noodles (optional) Juice of 1-2 lemons Instructions: Prepare the Chickpeas and
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GOL GAPPA (PANI PURI ) RECIPE

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**Gol Gappa (Pani Puri)**


**Ingredients:**


For Gol Gappa Shells:

- 1 cup semolina (sooji)

- 1/4 cup all-purpose flour (maida)

- A pinch of baking soda

- Salt to taste

- Water, as needed for kneading

- Oil for deep frying


For Pani (Spiced Water):

- 1 cup fresh mint leaves

- 1/2 cup fresh coriander leaves

- 2-3 green chilies

- 1-inch piece of ginger, peeled

- 1 tablespoon tamarind paste

- 1 teaspoon roasted cumin powder

- 1 teaspoon chaat masala

- Salt to taste

- 4 cups chilled water


For Filling:

- 1 cup boiled and mashed potatoes

- 1 cup boiled chickpeas

- 1 small onion, finely chopped

- 1 small tomato, finely chopped

- 1/2 cup tamarind chutney

- 1/2 cup mint chutney

- Chaat masala to taste

- Red chili powder to taste

- Salt to taste

- Sev (crunchy chickpea noodles) for garnish


**Instructions:**


1. **Prepare Gol Gappa Shells:**

   - In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.

   - Slowly add water and knead into a smooth dough. Cover and let it rest for 20-30 minutes.

   - After resting, knead the dough again and divide it into small lemon-sized balls.

   - Roll out each ball into a thin circle.

   - Heat oil in a deep frying pan. Fry the rolled out dough circles until they puff up and turn golden brown. Remove and drain excess oil on a paper towel.


2. **Prepare Pani (Spiced Water):**

   - In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind paste, roasted cumin powder, chaat masala, and salt.

   - Blend until smooth, adding a little water if needed.

   - Strain the mixture into a large bowl.

   - Add chilled water to the strained mixture and mix well. Adjust seasoning according to taste. Refrigerate until serving.


3. **Prepare Filling:**

   - In a bowl, mix together boiled and mashed potatoes, boiled chickpeas, chopped onion, chopped tomato, tamarind chutney, mint chutney, chaat masala, red chili powder, and salt. Adjust seasoning according to taste.


4. **Assemble Gol Gappas:**

   - Take a Gol Gappa shell and gently press the center to create a hollow space.

   - Fill the hollow space with the prepared filling mixture.

   - Dip the filled Gol Gappa into the prepared spiced water (Pani) and enjoy immediately.

   - Optionally, sprinkle some sev on top for added crunchiness.


5. **Serve immediately and enjoy the burst of flavors!**


Gol Gappa is best enjoyed fresh and immediately after assembling. Adjust the spiciness and tanginess of the Pani according to your taste preferences.

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