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:

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:

METHOD:

• Mix all ingredients in water and serve with golgappas…

INGREDIENTS FOR CHICKPEA FILLING:

METHOD:

• Mix all ingredients and serve with gol gappas/pani and puri.