Sweet, sour, spicy and salty these poppers just hit the right notes. Amla (Indian Gooseberry) is a superfood. Being a very rich source of Vitamin C, iron and calcium, Amla is a health treasure.
It also offers a number of beauty benefits for your skin and hair. Here I have tried to replicate the Crorepati goli (millionaire bombs ) to relive childhood memories. I am sure by popping these you could be at a millionaire of health if not a millionaire. Dried Amla powder (homemade or store bought) is the base of these bombs to which jaggery, Hing(asafetida),date paste, rock salt is added and twice dried indoors. It’s a great digestive and an immediate shot of vitamin C.
- Date paste
- Hing (asafoetida)
- Rock salt
- Cumin powder
I had to reuse the Amla powder which was left over after the juice was extracted, and it was then that this recipe was born. These digestive bombs are nutritious and so very delicious. (my mouth waters each time I am about to pop the churan. It’s sweet, salty, spicy, and sour.
Amla (Indian gooseberry) processed the berries by grating and extracting the juice and then drying the pulp and blending into a powder.
This powder (the main ingredient ) can also be store-bought. Jaggery, date syrup, Hing (asafoetida) further alleviates the taste and texture. Everything comes together in 10 minutes if the basic ingredients and made available.
- Cluck Cluck
So let’s make the easiest bombs possible in our kitchen. Few ingredients mixed together and we are back to our childhood days.
Amla Ka Churan
- 1/4 tbsp heaped dried amla powder (very fine)
- 4 tsp roasted cumin powder
- 1 tsp powdered asofetida (good quality)
- 2 tsp pepper powder fine ( or as per taste)
- 2 1/2 tsp Rock salt (or Himalayan salt, sea salt )(any fine salt)
- 50-60 grams organic jaggery (crushed)
- 4 tsp date syrup
- Mix all the dry ingredients to form a homogenous mixture.
- Add crushed jaggery and combine again. It should resemble like breadcrumbs.
- Add date syrup and mix well. Check for saltiness, sweetness and spice (Remember the fiery taste in our mouths when we would pop one during childhood) Adjust spices as per your taste don’t shy.
- Make it into small round and dry on parchment paper indoors (you will not be able to roll very small balls now as they will be very unmanageable and wet. Just give any shape and allow it to dry) These will be easier to handled the next day once dried.
- Size them into balls of a big pea size and store into an airtight glass jar.
- Can be enjoyed for a month outside (if only they last)