Gol Gappa Chaat
3 May, 2014
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Ingredients Â
- Suji Semolina 1 cup
- Maida All purpose flour ½ cup
- Oil 2 tbsp for making dough
- Oil to deep fry
- Boondi 2 tbsp
- Yogurt 2 Cups
- Sugar to taste
- Salt to taste
- Roasted Cumin Powder ½ tsp
- Red Chilli Powder ½ tsp
- Mint chutney to taste
- Sweet tamarind chutney to taste
- Fresh coriander/mint leaves chopped 1 tbsp
- Potato 1 Large Boiled
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InstructionsÂ
- For Gol Gappa : Take Maida, Suji and oil in any utensil and mix these contents properly. With the help of water knead a dough for hard Puri (press dough well while kneading).
- Cover the dough and leave it aside for 15-20 mins to ferment.Â
- Break a big round (guava sized) piece off the dough, roll this round piece into a circle. With the help of a cover cut as many round puri possible, take the small circles and keep them on a plate.
- Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough. Now take one puri at a time and roll it a little making it more thin.
- You can roll them length wise to make long puri or circular to make round puri.Â
- Heat the oil on medium high heat. Start frying the puris, starting first with the puri you first rolled.
- Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding 6-8 puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
- Take the puris out and place over paper towel, so the excess oil is absorbed.
- For Chaat : Peel the boiled potato and cut into small cubes. Add some salt into it and mix it well. With the help of a finger make a hole in the each gol gappa and stuff the potato cubes
- Whisk the yogurt well with sugar and salt as to taste.
- Place gol gappas on a plate and cover with yogurt.
- Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, boondi, cumin powder.Â
- Garnish with coriander/mint leaves, red chilli powder and chat masala.
- Tip : You can also stuff sprouts and boiled kala chana in the gol gappas.
Responses
Its 11 o\’clock at night and I just saw your recipe …feels like eating it now. Sometimes it\’s so hard to work for a food website 🙂