Soak the gucchi in the water. After it is done, wash it several times in running water so all the dust is washed out.
Take some hung yogurt in a bowl and place a smaller bowl with burnt charcoal within, with a drop of ghee and close it for a couple of minutes.
Mix this with 1/2 cup boiled chickpeas till it is made as a smooth paste. Add the dry spices, 3-4 green chillies and season with the salt. Stuff this mixture in the gucchi and keep aside.
Take some of the boiled chickpeas and add to it some onions, green chilli, ginger, fresh
coriander, mint, dry spices, anardana power and ghee and make it in the form of a cake. Keep this aside.
Prepare a Kala Masala (blackened spice mix) with cloves, cumin seeds, kasoori methi, black
pepper powder and coriander powder, which is first broiled and then powdered. Use this spice
mix to crust the chana cakes just before cooking.
Take another bowl and add some chickpeas, onions, ginger, green chillies, anardana, 3 tbsp
cumin powder, coriander seeds, rock salt and boiled potatoes. Mix it well and squeeze a
lemon and fill in the gol gappa shell.
Now on the griddle heat the chana cakes and the gucchi till it gets crisp and done.
Garnish with fresh chives.
For the Chutney:
Boil the tamarind along with jaggery, fennel and salt. Post boil, sieve the same.