½ cup
Tamarind with added
Salt(Imli)
2
Tea spoons dry roasted
Cumin seeds(khushk bhuna hua safaid zeera)
1
Tea spoon whole black pepper (sabat kali mirch)
1
Tea spoon black
Salt (kala namak)
1
Tea spoon
Carom seeds (ajwain)
¼
Tea spoon sour
Salt-Tartaric acid ( ٹاٹری TaTri)
½
Tea spoon dried
Ginger powder
Dough for gol gappe
1 cup fine
Semolina(bareek suji)
2 table spoons plain flour(maida)
1/3
Tea spoon
Salt Water for kneading the dough
How to make Gol Gappe / Pani Puri
METHOD:
Soak tamarind in water and put in microwave for 2-3 min.
Dry roast cumin seeds (without oil), when aroma arises turn off the flame.
Put all of the ingredients except tamarind in a grinder and grind into a fine powder.
when tamarind cools down, squeeze with hand and get the pulp; squeeze the seeds again with some water to get maximum of tamarind pulp.
Add the pulp to the ground spices and taste and then add any more salt or spices if needed.
Dough for gol gappe:
Mix the flours and salt.Add a little water and knead into a moderately hard dough.
Keep it covered with a wet muslin cloth for 10- 15 mins.
Knead it again.
Roll out the dough very thinly and cut out small round shapes with the help of a small glass or lid of a small bottle.
Its a hard dough so use a little flour for dusting while rolling it; but it should not stick to the rolling surface.
Keep them covered with a wet cloth, if dried out, they will not swell up while frying.
To fry them the oil must be medium hot. when bubbles start appearing in the oil add one gol gappa in it and if it swells, put rest of the gol gappe.
If the dough is perfect there is no need of pressing or dipping them while frying, only turn them over when golden from one side.
When they become golden and appear oily and crispy remove from oil.
Serve gol gappe with:
Tamarind water prepared for gol gappe
Chickpeas boiled with salt
Chickpeas prepared by Chana Chaat II recipe
IMPORTANT NOTES:
When oil is hot enough reduce the flame to medium so that they get crispy.
For eating, rupture one surface of gol gappe , fill in the chickpeas and dip in tamarind water and eat.
Don't serve the gol gappe with chick peas filled in them ahead of time, serve every thing separately and assemble just at the time of eating