Gol Gappay Food
GOL GAPPAY
The is a South Asian (Pakistani/Indian) appetizer, really mouth watering, it's a touch of every flavour, sour, sweet, spicy, salty etc...and it's easy to make. Share & Enjoy
Provided by Ruh Afzah
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- *Directions for Gol gappay.
- Mix the white flour and semolina together and knead into a hard dough. Set aside.
- Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
- *Directions for Dip(pani).
- Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the ground mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients.
- To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.
- Tip: To You can either have this dish plain or you can boil chick peas and potatoes (diced in little squares).
- And stuff them into the gol gappay. There are several other variations as well.
- You can also add yogurt and Imli Chutney for better taste.
- *Directions for Masala:.
- Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.
Nutrition Facts : Calories 292.5, Fat 1.2, SaturatedFat 0.2, Sodium 686.8, Carbohydrate 61.3, Fiber 5.4, Sugar 4, Protein 9.6
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- Rinse and then soak ⅓ cup white chickpeas and ⅓ cup black chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.
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- For Sour Water: In a blender put together ginger, mint leaves, green chilies and blend to a fine paste.
- Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chili powder and salt, mixes well.
- The water should be tangy and spicy. Strain water and keep in the fridge to chili or add ice and use.
- For Gol Gappa: In bowl mix together semolina, flour, white lentil, knead with club soda to from stiff dough.
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