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For Gol Gappay:
1 cup All-Purpose Flour (Maida)
½ cup Semolina (Sooji)
Cooking Oil (as needed - for deep frying)
For Dip:
Red Chilli Powder (Pisi Lal Mirch) (to taste)
A few strands of Fresh Mint Leaves (Podina)
1 tsp. Cumin (Zeera)
Salt (to taste)
A pinch of Black Salt (Kaala Namak)
2 glasses of Water
3 Green Chillies (Hari Mirch)
1 (½") piece of Fresh Ginger Root (Adrak) or ¼ tsp. (grinded)
1 tbsp. Tamarind Paste (Haldi Paste)
½ tsp. of Carom (Ajwain)
METHOD:
Mix the white flour and semolina together and kned into a hard dough. Set aside.
Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
For Dip:
Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the grinded mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients.
To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.