|Published||Sep 22, 2007||Cooking Time||1 hour|
|Recipe Type||Appetizers||Preparation Time||30 min|
|Ingredient||Standing Time||1 hour|
Recipe of Gol Gappay pani puri
|Black Salt (Kaala Namak)||Pinch|
|Fresh Mint Leaves (Podina)||To Taste|
|Red Chilli Powder||To Taste|
|Cooking Oil||To Fry|
|All-Purpose Flour (Maida)||1||Cup|
|Green Chillies (Hari Mirch)||3||Numbers|
|Fresh Ginger Root (Adrak||1 1/2||Teaspoons|
|Tamarind Paste (Haldi Paste)||1||Tablespoons|
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.
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.