Gol Gappay

There’s really no match when it comes to our desi cuisine. These chat pattay and karak gol gappay will make your taste-buds go wild! 🙂

We made these a while back and my mouth is already watering from that memory of flavors. Try it folks. You’ll love it!

Gol Gappay

Print Recipe

• CourseSnack
• CuisineDesi

Prep Time

30 minutes

Cook Time

10 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Gol Gappay Print Recipe CourseSnack CuisineDesi Prep Time 30 minutes Cook Time 10 minutes Prep Time 30 minutes Cook Time 10 minutes

Ingredients

For Dough

• 1 Cup Semolina (Sooji)
• 1 Tablespoon All Purpose flour
• Water As required

For Panni

• 1 Cup Tamarind Paste
• 2 Cups Water
• 1/4 Cup Lemon Juice
• Salt To Taste
• Red Chilli To Taste
• 1 Tablespoon Cumin Powder (Roasted)
• 1/4 Teaspoon Carom Seeds Powder (Ajwain)
• 2 Tablespoon Mint Leaves (Finely Chopped)
• 1 Tablespoon Sugar

For Filling

• Boiled Chick Peas As Desired
• Boiled Potatoes As desired
• Boiled Kidney Beans As desired
• Green Chillies Finely chopped
• Mint Leaves Finely Chopped
• Onions Finely Chopped
• Yogurt (beaten) As desired (For dressing)
• Daal Saiv (For dressing)

Servings:

Instructions

1. Mix semolina and all purpose flour.

   
2. Add water little by little as you have to form a stiff dough. Knead it well and do not let it sit for long (not more than 15 - 20 minutes)

   
3. While your dough is resting, make paste of tamarind by boiling it in water

   
4. Strain in order to get thick paste

   
5. Return it to the pan, and add 2 cups of water all the rest of the ingredients from the "Panni" section above. Cook for a few minutes.

   
6. Mix all the ingredients for filling in a bowl (except daal saiv, and yogurt)

   
7. Heat the oil on low flame. Divide the dough in two portions, roll out each portion.

   
8. Cut circular shapes using a cutter. We used a cup 🙂

   
9. After cutting the circles, roll each of them out again a little

   
10. Check if your oil is ready. Turn the flame to medium. Put the rolled out circles into the oil one by one. Slightly press each of them into the oil until it puffs up.

    
11. Let them fry until they turn golden

    
12. Let them sit on a wire rack so they dont get soggy

    
13. Poke each gol gappa and fill in with the prepared filling. Top it with yogurt or if you prefer sweet, you can also add ketchup. Sprinkle daal siv and serve with Imli ka Paani 🙂

    
14. 

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