Gol Gappay
Ingredients
- Semolina 1 cup
- Flour ½ cup
- White lentils ground 2 tbsp
- Club soda for kneading the dough
- Oil for deep frying
For Filling
- Potato (boiled & mashed) 1 cup
- Bondi (soaked in water for 10 minutes) 2 cups
- Ingredients for Sour Water
- Mint leaves ½ bunch
- Green chilies 3
- Water 1 liter
- Tamarind pulp ½ cup
- Roasted coriander powder 1 tsp
- Roasted cumin powder 1 tbsp
- Chili powder ½ tsp
- Salt ½ tsp heaped
- Ginger chopped 2 tbsp
- Lemon juice 3 tbsp
Method for Sour Water
- In a blender put together 2 tbsp ginger, ½ bunch mint leaves, 3 green chilies and blend to a fine paste, mix in 1 liter water with ½ cup tamarind pulp, 3 tbsp lemon juice, 1 tbsp roasted cumin, 1 tsp roasted coriander powder, ½ tsp chili powder and ½ tsp salt, mix well, the water should be tangy and spicy. Strain water and keep in the fridge to chill or add ice and use.
Method for Gol Gappa
- In a bowl mix together 1 cup semolina, ½ cup flour, 2 tbsp ground white lentil. Knead with club soda to form a stiff dough, keep aside for 30 minutes, knead once again, make marbles size balls with little oil on your hands, roll into puri, keep between two layers of wet cloth, roll all of them, keep for 10 minutes, deep fry on medium heat till they puff up, reduce heat and fry till crisp.
To Assemble
- Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the spice water, if you like it a little sweet add little tamarind chutney before adding the water.
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