Gol gappe is a mouth watering item that is very hard to resist.They are served filled with spicy water, channas and potatoes.
|Oil||For deep Frying|
|Salt||According To Taste|
|Jaljeera powder||1 tbsp|
|Fresh Dhania leaves||1 bunch|
|Fresh Pudina leaves||1 bunch|
|Green Chillies||4 to 5|
|Salt||According To taste|
|Kala Namak||1 & 1/2 tbsp|
|For Filling||1/4 tsp|
|Mashed Potatoes with Salt to Taste||2|
|Boiled Mixed Sprout||1 Cup|
For the Puris
- Combine the Suji, Maida, soda water and salt to make a semi-stiff dough and knead well.
- Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
- Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.
- Place these circles under a damp cloth for about 5 minutes.
- Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
- Remove, drain on absorbent paper and store in an air-tight container.
For the pani:
- Soak the Imli in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
- Combine this pulp with the remaining ingredients except the kala Namak in a blender and grind to a fine paste using a little water.
- Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
- Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
Serving Gol Gappe
- Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes and garbanzo beans as filling.
- Add a little tamarind chutney. Dip in pani so that puri is filled with it and Serve.