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Gol Gappay Archives - EvernewRecipes.com
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Tag Archives: Gol Gappay

Rida Aftab Gol Gappay or Pani Puri Recipe

Ingredients for gol gappay

Gol Gappay Recipe
Gol Gappay or Pani Puri

For Gol Gappay:

  • Flour 1 cup
  • Semolina 1 cup
  • Oil 2 tsp
  • Salt ½ tsp
  • Warm water as required

Khajoor Ki Chutney:

  • Dates 100 gms
  • Tamarind plup 1 cup
  • Sugar 1 tbsp
  • Salt 1 pinch
  • Water 2 cup

For Filling:

  • Whole gram 1 cup boiled
  • Potatoes 3 boiled

Sour Water:

  • Water 3 cups
  • Tamarind (tamarind+water 3cups) 1 pao
  • Black salt 1 tsp
  • Salt 1/2 tsp
  • Dill seed (roasted+ground) 1tsp
  • Cumin seed (roasted+ground) 1tsp
  • Red chilli powder 1 tsp
  • Black pepper 1 tsp
  • Dry ginger (roasted+ground) 1 tsp
  • Sugar 2 tbsp

How to make Gol Gappay

  • Mix all ingredients mix well kneed and make dough.
  • Put a side for 3-4 hours.
  • Make balls by applying slight oil.
  • Roll with pin roller now cut with any glass or cap.
  • Heat oil and put puriyan press and dip with spoon let it fry well from both sides.
  • Gol Gappay  is ready.

How to make Khajoor ki chutney:

  • Put all ingredients in grinder and grind them.
  • For Sour water:Mix all ingredients in pan, cook till 2-3 boils and dish out.
  • Prick fried pories from center fill it with filling, sour water and dates chutney.
  • Serve with red chilli and green chutney.
  • Gol Gappay  and khajoor ki chutney is ready to serve.

Gol Gappay Recipe

Gol Gappay Ingredients:

Gol Gappay Recipe

  • 1 cup All-Purpose Flour (Maida)
  • ½ cup Semolina (Sooji)
  • Cooking Oil (as needed – for deep frying)
  • Red Chilli Powder (Pisi Lal Mirch) (to taste)
  • A few strands of Fresh Mint Leaves (Podina)
  • 1 tsp. Cumin (Zeera)
  • Salt (to taste)
  • A pinch of Black Salt (Kaala Namak)
  • 2 glasses of Water
  • 3 Green Chillies (Hari Mirch)
  • 1 (½”) piece of Fresh Ginger Root (Adrak) or ¼ tsp. (grinded)
  • 1 tbsp. Tamarind Paste (Haldi Paste)
  • ½ tsp. of Carom (Ajwain)

How to make Gol Gappay:

  • Mix the white flour and semolina together and kned 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.
  • Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the grinded 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.