Gol Gappay

 

Ingredients

• For Gol Gappay:
• Oil 2 tbsp
• Wheat flour 2 cup
• Semolina ½ cup
• Oil for fry
• For Sour Water:
• Water 2 jugs
• Tamarind paste 1 cup
• Red chili 1 tbsp (powder)
• Cumin 1 tbsp (powder)
• Dry ginger 1 tbsp (powder)
• Tartri 1 tsp
• Black cumin 1 tsp
• Salt to taste
• Tamarind Chutney:
• Tamarind paste 1 cup
• Gur 4 tbsp
• Dry ginger ½ tsp
• Cumin 1 tsp (roasted, crushed)
• Black cumin 1 pinch
• Salt to taste
• Date Chutney:
• Dates1 cup (without seeds)
• Tomato paste ½ cup
• Cumin 1 tsp (roasted, crushed)
• Brown sugar 2 – 3 tbsp
• Vinegar 2 – 3 tbsp
• Oil 2 tbsp
• Salt to taste
• For Serving:
• White chickpeas 1 cup (boiled)
• Potato 2 – 3 (boiled, cubes)
• Yogurt 2 cup
• Tomato 2 (paste)
• Onion 1 (chopped)

Cooking Directions

1. For Gol Gappay:
2. Take a mixing bowl and add flour and semolina with 2 – 3 tbsp oil and knead it, with a water till firm dough is formed.
3. Now roll it in a damp muslin cloth and leave it for 10 minutes.
4. Divide the dough into small balls start rolling each ball into a 2 inch diameter circle now cut it in round shape with the help of a spherical bowl or spherical utensil.
5. Now fry it in a wok until they are golden-brown all around by turning a few times.
6. Press it from the centre with the help of a steel spoon.
7. They should be crisp and puff like a ball.
8. Take the puris out and place them on an absorbent paper.
9. For Sour Water:
10. First boil water in a pan and add tamarind paste, red chili powder, cumin powder, dry garlic, tartaric and salt and cook it for 10 minutes.
11. Now strain it and leave it in clay pot to chill.
12. For Tamarind Chutney:
13. Take tamarind paste with 4 cups of water and jiggery, dry garlic, cumin, and salt and mix it well.
14. Now cook it for 5 – 7 minutes.
15. Now dish it out and sprinkle black salt.
16. Tamarind chutney is ready.
17. Date Chutney:
18. Put oil in a pan and add dates, tomato paste, cumin, brown sugar, vinegar and salt with 1 ½ cup of water and cook it till it become thick.
19. For Serving:
20. Now put gol gappay in a serving plate with 3 chutneys.
21. Take another plate and put boiled potatoes and chick peas.
22. Serve with yogurt, chopped onions and tomatoes.