Ingredients
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1 piece fresh ginger (Adrak)
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1 cup white flour (Maida)
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1/2 cup semolina (Sooji)
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red chili powder (to taste)
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1/2 bunch fresh mint leaves (Podina)
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1 teaspoon cumin (Zeera)
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salt (to taste)
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1/2 teaspoon black salt (Kaala Namak)
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2 glasses water
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3 green chilies (Hari Mirch)
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1/2 cup chickpeas, mashed
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1 medium boiled potato, chopped
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1 tablespoon tamarind paste (Haldi Paste)
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cooking oil (for deep frying)
Instructions
- *Directions for Gol gappay.
- Mix the white flour and semolina together and knead into a hard dough. Set aside.
- Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
- *Directions for Dip(pani).
- Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the ground mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients.
- To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.
- Tip: To You can either have this dish plain or you can boil chick peas and potatoes (diced in little squares).
- And stuff them into the gol gappay. There are several other variations as well.
- You can also add yogurt and Imli Chutney for better taste.
- *Directions for Masala:
- Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.