kitchen inn

Ingredients

• 1 cup white flour (Maida)


• 1/2 cup semolina (Sooji)


• cooking oil (for deep frying)

Ingredients for Dip (Pani)

• red chili powder (to taste)


• 1/2 bunch fresh mint leaves (Podina)


• 1 teaspoon cumin (Zeera)


• salt (to taste)


• 1/2 teaspoon black salt (Kaala Namak)


• 2 glasses water


• 3 green chilies (Hari Mirch)


• 1 piece fresh ginger (Adrak)


• 1 tablespoon tamarind paste (Haldi Paste)

Ingredients for Masala

• 1/2 cup chickpeas, mashed


• 1 medium boiled potato, chopped


• 1 medium green pepper, finely chopped


• 1/2 teaspoon chili powder


• 1/2 teaspoon salt

METHOD
1. *Method for Gol gap pay.
2. Mix the white flour and semolina together and knead into hard dough. Set aside.
3. Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
4. *Method for Dip (pani).
5. 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.
6. .
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.

Method for Masala:.
11. Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.
12. To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy