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Gol Gappay
Ingredients:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste
For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste
Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans
Method:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste
For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste
Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans
Method:
- Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
- Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
- Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
- Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
- Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
- Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
- Refrigerate for about 2 hours to ensure proper blending.
- Poke a small hole in the center of each puri.
- Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.
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