Gol Gappay
* * * * *
You can be first to rate this post
Author hinaawais Yield No Value
Published Feb 4, 2008 Cooking Time 30 Minutes
Recipe Type Appetizers Preparation Time 30 Minutes
Ingredient Tamarind Standing Time 30 Minutes

Recipe of Gol Gappay

Ingredient Name Quantity Unit
1/2 Cup Sujji (semolina) 1/2 Cup
White Flour (maida) 1 Cup

Directions

The dip: Red chili powder to taste, 1/2 bunch fresh mint leaves , 1 heaped tsp zeera, Salt to taste, 1 pinch black salt (kala namak), 2 glass Water, 2-3 green chilies, 1/2" piece fresh ginger or 1/4 tsp grinded, 1 tbs Tamarind paste, 1/2 tsp Ajwain. The dip: Red chili powder to taste, 1/2 bunch fresh mint leaves , 1 heaped tsp zeera, Salt to taste, 1 pinch black salt (kala namak), 2 glass Water, 2-3 green chilies, 1/2" piece fresh ginger or 1/4 tsp grinded, 1 tbs Tamarind paste, 1/2 tsp Ajwain. Mix the white flour and sujji and kneed into a hard dough. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. Deep fry until golden. Grind all the ingredients for the dip together and strain. Keep the liquid that strains through. You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gol Guppa. There are several other variations as well. You can add Imli chutney and yoghurt as well.
Posted Feb 4, 2008

You need to be logged in to add comments.

Click here to login into your account.

0 Comments