Ingredients
Gol Gappay:-
- 1 cup white flour (maida)
- ½ cup semolina (sooji)
- cooking oil (for deep frying)
Dip (Pani):-
- red chili powder (to taste)
- ½ bunch fresh mint leaves (podina)
- 1 teaspoon cumin (zeera)
- salt (to taste)
- ½ teaspoon black salt (kaala namak)
- 2 glasses water
- 3 green chilies (hari mirch)
- 1 piece fresh ginger (adrak)
- 1 tablespoon tamarind paste (haldi paste)
Masala:-
- ½ cup chickpeas, mashed
- 1 medium boiled potato, chopped
- 1 medium green pepper, finely chopped
- ½ teaspoon chili powder
- ½ teaspoon salt
Directions
Gol Gappay:-
- Mix the white flour and semolina together and knead into a hard dough.
- Set aside.
- Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter.
- Deep fry in cooking oil until golden.
Dip (Pani):-
- Combine all of the ingredients for the dip together in a grinder and grind well.
- Then strain any liquid from the grinded mixture.
- Set aside the liquid that was strained (do not throw away) disregard the strained ingredients.
- To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.
- Tip: to you can either have this dish plain or you can boil chick peas and potatoes (diced in little squares).
- And stuff them into the gol gappay.
- There are several other variations as well.
- You can also add yogurt and imli chutney for better taste.
Masala:-
- Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.
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