Gol Gappay

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Recipe Ingredients

Semolina 1 cup
Flour ½ cup
Mash ki daal ka aata 2 tbsp
Club soda for kneading the dough
Oil for deep frying

For filling

Potato boiled 1 cup mashed
bondi 2 cups soaked in water for 10 minutes and remove
Ingredients for paani
Mint leaves ½ bunch
Ginger chopped 2 tbsp
Green chilies 3
Tamarind pulp ½ cup
Lemon juice 3 tbsp
Roasted cumin powder 1 tbsp
Roasted coriander powder 1 tsp
Chili powder ½ tsp
Water 1 liter
Salt ½ tsp heaped

Method for paani

Add ginger, mint, ½ cup water, green chilies in a blender and puree, mix in 1 liter water with tamarind pulp, lemon juice, roasted cumin and coriander powder, chili powder and salt, mix well, the water should be tangy and spicy. Strain water keep in the fridge to chill or add ice and use.

Method for Gol Gappay

In a bowl mix together Semolina 1 cup, Flour ½ cup, Mash ki daal ka aata 2 tbsp 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 chatni before adding the water.