Chef Curry Do-Pyaza’s Khazana: Hajma Goli – Your Tummy’s Best Friend!

Chef Curry Do-Pyaza’s Khazana: Hajma Goli – Your Tummy’s Best Friend!

Namaste Dosto! Kem cho? Assalamualaikum! Sat Sri Akal!

Welcome back to my humble kitchen, where the aromas are always enticing and the recipes, well, they’re simply mazaa. Today, we’re not whipping up a grand biryani or a sizzling stir-fry. Instead, we’re diving into something small but mighty: Hajma Goli!

Think of Hajma Goli as those delightful, tangy, spicy little bullets that magically settle your stomach after a heavy, delicious Indian feast. It’s like a tiny explosion of flavor that says, “Don’t worry, I got you!”

When Do We Need These Little Wonders?

Hajma Goli isn’t just for after-dinner. It’s a staple during Diwali, Holi, and all those wedding celebrations where you just can’t resist that extra serving of gulab jamun. It’s also perfect during the hot summer months when digestion can be a bit sluggish. Basically, any time your tummy needs a little nudge, Hajma Goli is your best friend.

A Little Trip Down Memory Lane

The history of Hajma Goli is as old as Ayurveda itself. For centuries, our ancestors have used these potent combinations of herbs and spices to aid digestion and promote overall well-being. It’s a testament to the power of natural ingredients and the wisdom passed down through generations.

Let’s Get Cooking!

Here’s how to make your own batch of these flavorful digestive aids. Don’t worry, it’s easier than you think!

Preparation Time: 20 minutes
Cooking Time: 15 minutes (plus drying time)

Ingredients:

• 1 cup Amchur Powder (Dried Mango Powder)
• 1/2 cup Kala Namak (Black Salt)
• 1/4 cup Saunf (Fennel Seeds), coarsely ground
• 1/4 cup Ajwain (Carom Seeds), coarsely ground
• 2 tablespoons Jeera (Cumin Seeds), roasted and coarsely ground
• 2 tablespoons Dhaniya (Coriander Seeds), roasted and coarsely ground
• 1 tablespoon Sonth (Dried Ginger Powder)
• 1 tablespoon Kali Mirch (Black Peppercorns), coarsely ground
• 1/2 teaspoon Hing (Asafoetida)
• 1/4 cup Imli Paste (Tamarind Paste) – make sure it’s thick!
• 2 tablespoons Jaggery Powder (Gur)
• 1 tablespoon Lemon Juice
• Water, as needed

Instructions:

1. Mix the Magic: In a large bowl, combine the amchur powder, kala namak, saunf, ajwain, jeera, dhaniya, sonth, kali mirch, and hing. Give it a good mix – you want all those wonderful spices to get to know each other.
2. The Sticky Situation: Add the thick imli paste, jaggery powder, and lemon juice to the bowl. Now, get your hands in there (clean hands, of course!) and mix everything thoroughly. The mixture should start to come together.
3. A Little Help from Water: If the mixture is too dry, add a little water, one tablespoon at a time, until you get a dough-like consistency. It should be firm enough to roll into small balls.
4. Roll ‘Em Up: Pinch off small portions of the mixture and roll them into tiny golis (balls), about the size of a pea.
5. Drying Time: Place the golis on a plate or tray lined with parchment paper. Let them dry in the sun for 2-3 days, or until they are firm and no longer sticky. You can also dry them in a low oven (170°F or 75°C) for a few hours, turning them occasionally.
6. Store it Right: Once the golis are completely dry, store them in an airtight container at room temperature. They should last for several months.

Chef’s Tips for the Best Hajma Goli:

• Quality is Key: Use fresh, high-quality spices for the best flavor and aroma.
• Roasting is Important: Roasting the jeera and dhaniya enhances their flavor and makes them easier to digest.
• Don’t Overdo the Water: Add water sparingly to avoid making the mixture too sticky.
• Patience is a Virtue: Drying the golis properly is crucial for their shelf life and texture.

Cooking it Your Way:

• Gas Stove: Follow the instructions above for the traditional method.
• Oven: Use the oven for drying the golis at a low temperature as mentioned above.
• Microwave: Not recommended as it’s difficult to control the drying process and can lead to uneven results.
• Air Fryer: You can try drying the golis in an air fryer at a very low temperature (around 150°F or 65°C) for a shorter time, but keep a close eye on them to prevent burning.
• Slow Cooker/Crockpot: Not recommended as it’s not suitable for drying.

Nutritional Information (per goli, approximate):

• Calories: 5-10
• Fiber: Trace
• Vitamins and Minerals: Small amounts of vitamins and minerals from the spices.

Serving Suggestions:

• Enjoy 1-2 golis after a meal to aid digestion.
• Carry them with you when traveling to prevent stomach upsets.
• Offer them to guests after a heavy meal as a refreshing palate cleanser.

Time to Get Cooking!

There you have it – a simple, delicious, and effective recipe for Hajma Goli. I urge you to try this recipe at home. Make a batch with your family and friends and share the joy of good digestion and great flavor. After all, isn’t that what life is all about?

Until next time, happy cooking!

Your friend,
Chef Curry Do-Pyaza