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Ingredients

  • Boiled Potatoes
  • Boiled Sweet Potatoes
  • Cucumber
  • Tomatoes
  • Banana
  • Watermelon
  • Boiled Chickpeas
  • Pomegranate Seeds
  • Salt
  • Rock Salt
  • Chaat Masala Homemade or Store Bought
  • Roasted Cumin Seeds Powder
  • Powdered Sugar or Bura fine grained sugar
  • Lemon Juice
  • Ginger Julienne
  • Green Coriander

Instructions

  1. Soak chickpeas for 3-4 hours and boil them.
  2. Separate pomegranate seeds.
  3. Cut big dumplings of the given fruits/vegetables.
  4. Scoop out the flesh inside these with the help of a scooper/peeler. (See Notes2 and 3)
  5. Mix salt, rock salt, cumin powder, chaat masala and Boora sugar.
  6. Marinate the hollowed vegetables/fruits with the above-prepared spices. But marinate only from the inside. For this, sprinkle the above-made masala in the hollowed vegetables/fruits. (See Note 7)
  7. Mix salt, chaat masala and lemon juice in boiled chickpeas and in pomegranate seeds separately.
  8. Fill this filling in marinated vegetables/fruits.
  9. Put some lemon juice in each kulia.
  10. Garnish with ginger julienne  and green coriander.
  11. Serve with love.

Recipe Notes

Take the smallest size of chickpeas. Bigger ones would fill the space in just one or two kernels only.
Scooping is best done with Peeler.
Take care that the bottom remains intact. Otherwise all filling would drop.
Scooped out potatoes can be used for stuffed chapatis/cutlets/Papdi Chaat etc.
Scooped out cucumber/bananas can be eaten raw.
Scooped out watermelon can be eaten raw  or for making juice.
Sprinkling masala in the hollowed fruits is very important as this does not give bland taste when kulia is eaten. It acts like marinating the vegetables in spices.