Gol Gappe is always been a favorite snack for me. In Pakistan you can get two types of golgappas.
1. Dahi bondi and chana filled
2. Simple golgappe filled with chickpeas served with sour water.
I have learned this recipe from a cook and I am sure you will try and like this easy recipe.
INGREDIENTS FOR GOLGAPPE:
Semolina | 1 cup |
Plain flour | 4 tbsp |
Salt | pinch |
Baking soda | pinch |
Water | for kneading |
METHOD:
- Add all ingredients in a bowl and with water knead the dough ,set aside for 20 minutes but cover it with wet cloth .
- Knead it again when want to make puris and dust dry flour on counter and roll it in a very thin circle ,as thin as you can make will give you a perfect end product.
- Cut small puris with cookie cutter or bottle cover and make all poris at a time ,cover them with a wet cloth again if your poris will become dry then they will not puff properly.
- In a wok heat the oil and in hot oil slide one pori at a time with a slotted spoon press it and let it golden from one side then change the side.
- May be first time you will not get 100% puffed poris…:)
- Drain oil on paper towel and let them completely cool then store in a air tight container.
INGREDIENTS FOR SOUR WATER:
Water | 1 lit |
Tamarind /imli pulp | 4tbsp |
Chat masala powder | 1/2 tsp |
Black salt | 1/2 tsp |
Dry ginger powder/sonth | 1/2 tsp |
Red chili flakes | 1/4 tsp |
Red chili powder | 1/4 tsp |
Roasted and crushed cumin | 1/2 tsp |
Salt | to taste |
METHOD:
- Mix all ingredients in water and serve with golgappas…
INGREDIENTS FOR CHICKPEA FILLING:
Chick peas(boiled) | 1 cup |
Potato (boiled) | 1 large,cut in thin cubes |
Onion thinly sliced | 1 small |
Whole spice powder | 1/2 tsp |
salt | to taste |
Red chili flakes | 1/2 tsp |
green coriander | few leaves |
METHOD:
- Mix all ingredients and serve with gol gappas/pani and puri.
what is whole spice powder?
Its Garam masala.
plz teachez us arabic cuisine specialy arabic shorba
ok…Misbah what kind of Shorba ,any specific recipe…??
Your all recipes are sooooooo easy & superb.