Monday, 28 May 2012

Gol Gappay ( pani puri )



For Gol Gappay :

  • 1 cup Semolina 
  • 1/2 cup all purpose flour
  • 2 tablespoon White lentils ground
  • Club soda for kneading the dough  
  • Oil for deep frying 

For Sour Water:  

  • 1 liter water 
  • 3 green chillies
  • 1/2 cups tamarind pulp
  • 1/2 bunch mint leaves
  • 1 teaspoon roasted coriander powder
  • 1 tablespoon roasted cumin powder
  • 2 tablespoon chopped ginger
  • 1/2 teaspoon chilli powder 
  • 1/2 teaspoon salt
  • 3 tablespoon lemon juice

For Filling:  

  • Potato 1 cup small cubed and boiled
  • 2 cups Bondi (small gram flour dumplings)
  • Boiled chickpeas ( as per requirement )

Directions :


For Gol Gappay :

  1. Mix semolina, flour, white lentil, knead with club soda together in a bowl to from stiff dough then keep aside for 30 minutes, and then knead once again. 
  2. Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.
  3. Then deep fry on medium heat till they puff up, reduce heat and fry till crisp.

For Sour Water :

  1. Put mint leaves, green chillies and ginger together in a blender and blend to a fine paste then mix it in water with lemon juice, tamarind pulp, roasted cumin, chilli powder, roasted coriander powder and salt, mixes well. 
  2. The water should be tangy and spicy. Strain water and keep in the fridge to chill

Assembling :

  1. Puncture gol gappay with tip of your thumb then add 1 tablespoon of filling ( potatoes, chickpeas etc ) and top it with the sour water
  2. If you like it a little sweet add little sweet tamarind or plum chutney before adding the water

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