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)
While your dough is resting, make paste of tamarind by boiling it in water
Strain in order to get thick paste
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.
Mix all the ingredients for filling in a bowl (except daal saiv, and yogurt)
Heat the oil on low flame. Divide the dough in two portions, roll out each portion.
Cut circular shapes using a cutter. We used a cup 🙂
After cutting the circles, roll each of them out again a little
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.
Let them fry until they turn golden
Let them sit on a wire rack so they dont get soggy
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 🙂