Gol Gappe
Gol gappe is a mouth watering item that is very hard to resist.They are served filled with spicy water, channas and potatoes.
| Ingredients | |
| For Puris | |
| Suji | 1/2 cup |
| Maida | 1/2 |
| Clubsoda | 3 tbsp |
| Oil | For deep Frying |
| Salt | According To Taste |
| For Pani | |
| Water | 4 Cups |
| Jaljeera powder | 1 tbsp |
| Fresh Dhania leaves | 1 bunch |
| Fresh Pudina leaves | 1 bunch |
| Green Chillies | 4 to 5 |
| Imli | 1/3 cup |
| Salt | According To taste |
| Adrak | 6 Cloves |
| Kala Namak | 1 & 1/2 tbsp |
| For Filling | 1/4 tsp |
| Mashed Potatoes with Salt to Taste | 2 |
| Boiled Mixed Sprout | 1 Cup |
Method:
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.
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