Gol gappay
White chickpeas (boiled) 1 cup
Potato (boiled, cubes) 2 to 3
Yogurt 2 cup
Tomato chopped 2
Onion chopped 1
For gol gappay:
Wheat flour 2 cup
Semolina ½ cup
Oil for fry
Date chutney:
Dates (without seeds) 1 cup
Tomato paste ½ cup
Cumin (roasted, crushed) 1 tsp
Brown sugar 2 to 3 tbsp
Vinegar 2 to 3 tbsp
Oil 2 tbsp
Salt to taste
For sour water:
Water 2 jugs
Tamarind paste 1 cup
Red chilli powder 1 tbsp
Cumin powder 1 tbsp
Dry ginger powder 1 tbsp
Tartri 1 tsp
Black cumin 1 tsp
Salt to taste
Tamarind chutney:
Tamarind paste 1 cup
Gur 4 tbsp
Dry ginger ½ tsp
Cumin (roasted, crushed) 1 tsp
Black cumin 1 pinch
Salt to taste
Method:
Take a mixing bowl and add flour and semolina with 2 to 3 tbsp oil and knead it, with a few drops of water till firm dough is formed. Now roll it in a damp muslin cloth and leave it for 10 minutes. 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. Now fry it in a wok. Fry the puris until they are golden-brown all around by turning a few times. Press it from the centre with the help of a stelll spoon. They should be crisp and puff like a ball. Take the puris out and place them on an absorbent paper.
For tamarind chutney:
Take 1 cup tamarind paste with 4 cups of water and jiggery, dry garlic, cumin, and salt and mix it well. Now cook it for 5 to 7 minutes. Now dish it out and sprinkle black salt. Tamarind chutneys ready.
For sour water:
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. Now strain it and leave it in clay pot to chill.
Date chutney:
Put oil in a pan and add dates, tomato paste, cumin, brown sugar, vinegar, oil and salt with 1 ½ cup of water and cook it till it become thick.
For serving:
Now put gol gappay in a serving plate with 3 chutneys. Take another plate and put boiled potatoes and chick peas. Serve with yogurt, chopped onions and tomatoes
White chickpeas (boiled) 1 cup
Potato (boiled, cubes) 2 to 3
Yogurt 2 cup
Tomato chopped 2
Onion chopped 1
For gol gappay:
Wheat flour 2 cup
Semolina ½ cup
Oil for fry
Date chutney:
Dates (without seeds) 1 cup
Tomato paste ½ cup
Cumin (roasted, crushed) 1 tsp
Brown sugar 2 to 3 tbsp
Vinegar 2 to 3 tbsp
Oil 2 tbsp
Salt to taste
For sour water:
Water 2 jugs
Tamarind paste 1 cup
Red chilli powder 1 tbsp
Cumin powder 1 tbsp
Dry ginger powder 1 tbsp
Tartri 1 tsp
Black cumin 1 tsp
Salt to taste
Tamarind chutney:
Tamarind paste 1 cup
Gur 4 tbsp
Dry ginger ½ tsp
Cumin (roasted, crushed) 1 tsp
Black cumin 1 pinch
Salt to taste
Method:
Take a mixing bowl and add flour and semolina with 2 to 3 tbsp oil and knead it, with a few drops of water till firm dough is formed. Now roll it in a damp muslin cloth and leave it for 10 minutes. 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. Now fry it in a wok. Fry the puris until they are golden-brown all around by turning a few times. Press it from the centre with the help of a stelll spoon. They should be crisp and puff like a ball. Take the puris out and place them on an absorbent paper.
For tamarind chutney:
Take 1 cup tamarind paste with 4 cups of water and jiggery, dry garlic, cumin, and salt and mix it well. Now cook it for 5 to 7 minutes. Now dish it out and sprinkle black salt. Tamarind chutneys ready.
For sour water:
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. Now strain it and leave it in clay pot to chill.
Date chutney:
Put oil in a pan and add dates, tomato paste, cumin, brown sugar, vinegar, oil and salt with 1 ½ cup of water and cook it till it become thick.
For serving:
Now put gol gappay in a serving plate with 3 chutneys. Take another plate and put boiled potatoes and chick peas. Serve with yogurt, chopped onions and tomatoes
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