11-29-2007, 06:55 AM
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 | Pagal jia QaQa | | | Join Date: Nov 2003 Location: lahore
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 Goll Gappay | |
Golgappay Ingredients: (Serves : 4) For Golgappas : - 1 cup all-purpose flour
- 1/2 cup semolina
- 1tbsp melted ghee
- Oil for deep-frying
For the Paani : - 4 cups Tamarind
- 4 cups water
- 1 bunch coriander leaves
- Salt to taste
- 1/2tsp black pepper powder
- 1tsp. chili powder
- 1/2 tsp dry-roasted cumin powder
- sugar to taste
To Serve : - 1 cup chick peas (cooked)
- 1 potato (chopped)
Preparation: For Golgappas : - Mix the flour, semolina, ghee and sufficient water to knead into a stiff dough.
- Roll out the dough into thin round, then cut out 1-inch rounds (use a bottle screw cap). Cover with damp cloth.
- Heat the oil in a kadhai or deep-frying pan over a moderate heat.
- Fry the rounds, a few at a time, until they are puffed up and light brown all over. The puffing process is helped by placing a spatula or karchhi in the middle of the pan and moving it gently to make waves in the oil. But be careful, oil should not spill out or on you.
- When cooked, place, with great care, on absorbent kitchen paper towel to drain.
For Paani : - Boil the tamarind in water till soft. Squeeze the tamarind and then strain.
- Now add salt, cumin powder, chili powder, pepper powder and chopped coriander to it.
- Dissolve sugar in it.
To Serve : - Make a hole on top of each puri. Fill each puri with a 2-3 chickpeas and potatoes.
- Dip the puri into the paani and serve immediately or it will become soggy.
- The paani can also be served in a separate container.
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