• Gol Gappay:
• Semolina – ½ cup
• Wheat flour – 2 cup
• Hot oil – 2 tbsp
• Salt – to taste
• Oil – for frying
• Salt – to taste
• Spicy Water:
• Tamarind pulp – 1 cup
• Red chilli powder – 1 tbsp
• Ginger powder – 1 tbsp
• Ground Cumin Seed (roasted) – 1 tbsp
• Citric acid – 1 tsp
• Black Salt – 1 tsp
• Salt – to taste
• Water – 1 jug
• Tamarind Chutney:
• Tamarind – 1 cup
• Jaggery – 4 tbsp
• Ginger powder – 2 tsp
• Roasted cumin seeds – 1 tsp
• Black salt – 1 pinch
• Salt – to taste
• Sweet Dates Chutney:
• Dates – 1 cup
• Tomato paste – 4 tbsp
• Roasted cumin seeds – 1 tsp
• Brown sugar – 2 to 3 tbsp
• For Filling:
• Boiled Potato – 2 to 3 cut in cubes
• Boiled chick peas – 1 cup
• Blended yogurt – 2 cups
• Chopped tomato – 2
• Chopped onion – 1
• Vinegar – 2 to 3 tbsp

Mix semolina, flour, salt, and oil and knead well to make dough with water, bit stiffer than normal. Cover it with a wet towel and let it stand for an hour. Now roll dough and cut with cookie cutter into small circles. Heat oil in a thick bottomed pan and then fry them. The idea is to puff them like a sphere and fry them till golden brown. Take them out and put them on kitchen paper towel. Let them completely cool down (otherwise they will become soggy) before you put them into an airtight container.

Method:

Soak the tamarind pulp in one cup of warm water for one hour. Strain the tamarind residue out to get thick tamarind water. While straining in the strainer mash the tamarind with the help of a spoon. Then add red chilli powder, ginger powder, roasted cumin seed, citric acid, black salt, 1 jug water and salt, mix well. Cook until just boil, then remove from the cooker and let it cool down. Put it in the fridge to cool down.

Tamarind Chutney:
Remove the seeds from tamarind and soak it in warm water for one hour. Then tamarind pulp strain it and add jaggery, ginger powder, roasted cumin powder, black salt and salt, mix well. Put the mixture in a pan and heat for 5 minutes on medium heat. Remove from heat and let it cool down. if consistency is too thick then add a little bit of water. On cooling, blend the contents in a blender

Cook all ingredients in 2 cup of water. Let it cool down then blend in blender.

How to Serve:
Poke a small hole in the centre of the Gol Gappay (or Puri). Add some boiled potato small quantity of boiled chickpeas; serve with chopped onion, chopped tomato, tamarind sauce, yogurt, sweet sauce and spicy water. Every one can have with their own choice.

by Pak101.com (few years ago!) / 1170 views