Gol Gappy by Shireen Anwer

Ingredients:

• Semolina 1 cup
• Flour 1/2 cup
• Black gram flour 2 tbsp
• Club soda for dough
• Oil for deep frying

For Filling:

• Potato boiled 1 cup
• Bondi 2 cups

For Gol Gappa Paani:

• Mint leaves 1/2 bunch
• Ginger chopped 2 tbsp
• Green chilies 3
• Tamarind pulp 1/2 cup
• Lemon juice 3 tbsp
• Roasted cumin powder 1 tbsp
• Roasted coriander powder 1 tsp
• Chili powder 1/2 tsp
• Water 1 liter
• Salt 1/2 tsp
  

Method:

1. For gol gappa paani: Put ginger chopped, mint leaves, 1/2 cup water and green chilies and make puree.
2. Now put water, tamarind pulp, lemon juice, roasted cumin powder, roasted coriander powder, chili powder and salt and mix it nicely.
3. Water should be khatta and spicy.
4. Then strain water and cool in fridge. or use ice.
5. For gol gappay: Put semolina, flour and black gram flour in one bowl, knead with club soda and keep it aside for 30 minutes.
6. Then knead it again.
7. Then grease your hands with some oil, make marble size balls and make puri.
8. Then put in middle of two wet cloth, roll all and keep for 10 minutes.
9. After that, deep fry on low flame until it rises.
10. Then low flame until it becomes crispy.
11. For assemble: Make hole in gol gappy with thumb and put 1 tsp filling with water.
12. You cane put few fenugreek and imli chutney before adding water.