GolGappay

Ingredients:

For Gol Gappa:

Semolina 1 cup
All purpose flour 1/4 cup
Oil for deep frying

For Filling:

Potato 1 cup boiled

chickpea 1 cup

onion chopped

yogurt

chaat masala

red chili powder

Imli Soonth Chatney:

imli 1 cup

gurh/brown sugar 1/2 cup

dry ginger powder 1 ts 

salt as like your taste

red chilli 1 ts

 

For Sour Water:

Mint leaves ½ bunch

Green chillies 3

Water 1 liter

Tamarind pulp ½ cup

Roasted coriander powder 1 tsp

Roasted cumin powder 1 tbsp

Chilli powder ½ tsp

Salt ½ tsp

Ginger 2 tbsp chopped

Lemon juice 3 tbsp

Cooking Directions:

For Sour Water:

 In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.

Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.

The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use

.

For GolGappa:

In a bowl mix together semolina, flour to from a stiff dough.

Keep aside for 30 minutes, then knead once again.

Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.

Deep fry on medium heat till they puff up, reduce heat and fry till crisp.

Imli Soonth Chatney

Add water(2 cups)to tamarind

And bring to boil for 10 min.

Strain it with soup strain.

 Salt,dry ginger powder,

Red chilli powder

Jaggery and salt.

Bring it back to flame for about 10 minutes again,until

The jaggery melts completely.

Make the chutney a little thin

Because,it thickens on cooling.

To Assemble:

 Puncture the Gol gappa with tip of your thumb, add chickpea potatoes onion you like it a little sweet

 add little sweet tamarind or plum chutney yogurt chaat masala red chili powder and green chilies

 before adding the water.

another local serve with mirch masala