Gol Gappa

Chef: Shireen Anwar

Ingredients

For Gol Gappa: 
Semolina:      1 cup 
All purpose flour:      ½ cup 
White lentils:      ground 2 tbsp 
Club soda:      for kneading the dough 
Oil:      for deep frying 

For Filling: 
Potato:      1 cup boiled 
Bondi (small gram flour dumplings):      2 cups 


For Sour Water: 
Mint leaves:      ½ bunch 
Green Chillies:      3 
Water:      1 liter 
Tamarind pulp:      ½ cup 
Roasted Coriander powder:      1 tsp 
Roasted cumin powder:      1 tbsp 
Chilli powder:      ½ tsp 
Salt:      ½ tsp 
Ginger 2 tbsp chopped 
Lemon Juice:      3 tbsp 



Recipy

1. For Sour Water: In a blender put together ginger, mint leaves, green chilies and blend to a fine paste. 


2. Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chili powder and salt, mixes well. 


3. The water should be tangy and spicy. Strain water and keep in the fridge to chili or add ice and use. 


4. For Gol Gappa: In bowl mix together semolina, flour, white lentil, knead with club soda to from stiff dough. 


5. Keep aside for 30 minutes, and then knead once again. 


6. 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. 


7. Deep fry on medium heat till they puff up, reduce heat and fry till crisp. 


8. To Assemble: Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the sour water, if you like it a little sweet add little sweet tamarind or plum chutney before adding the water.