Ingredients:
Gol gappay Puris:
- Sooji (Semolina) 2 & ½ Cups
- Maida (All-purpose flour) ¼ Cup
- Water 1 & ½ Cup or as required
- Cooking oil for frying
Meethi Chutney:
- Gur (Jaggery) 1 & ½ Cup
- Water 1 & ½ Cup
- Sonth (Dried ginger powder) 1 & ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kalonji (Nigella seeds) ¼ tsp (optional)
- Cornflour 1 & ½ tbs
- Water 2-3 tbs
Minty Khatta Pani:
- Podina (Mint leaves) ¼ Cup
- Imli pulp (Tamarind pulp) ½ Cup
- Namak (Salt) 1 tsp or to taste
- Chaat masala 1 tsp
- Tatri (Citric acid) ½ tsp
- Zeera powder (Cumin powder) ½ tbs
- Kala namak (Black salt) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Water 2 & ½ Cups
- Water 4-5 Cups
Assembling:
- Chanay (Chickpeas) boiled
- Aloo (Potato) boiled & cubes
- Hari moong daal (Whole green gram) boiled
- Spicy green chutney
- Dahi (Yogurt) whisked
- Prepared meethi chutney
- Chaat masala
- Nimco sev
- Prepared minty khatta pani
Directions:
Prepare Gol Gappay Puri:
In a bowl,add semolina,all-purpose flour and mix well.
Gradually add water & knead until semi hard dough is formed,cover with damp cloth & let it rest for 30 minutes.
Knead dough again for 6-8 minutes then divide the dough into four parts.
Take one part and make a ball,grease working surface with oil & roll out thinly dough with the help of rolling pin.
Cut the dough into round shape/circles (2.4 inch size) with the help of the cutter,cover with damp cloth for 10 minutes (make 60+ puris).
In a wok,heat cooking oil (moderately hot) and fry on medium low flame until golden & crispy (nudge or press down so that puris puff up) then strain on a net strainer & allow puris to air dry for 1-2 hours at room temperature.
Can be stored in an airtight container for up to 1 week.
Prepare Meethi Chutney:
In a saucepan,add jaggery,water,dried ginger powder,salt,nigella seeds and mix well,bring it to boil and cook on medium flame for 4-5 minutes.
In cornflour,add water and whisk well.
Now add dissolve cornflour,mix well and cook on low flame until desired consistency (3-4 minutes).
Let it cool.
Prepare Minty Khatta Pani:
In a blender jug,add mint leaves,tamarind pulp,salt,chaat masala,citric acid,cumin powder,black salt, red chilli powder,water & blend well then strain the mixture in a bowl,add water and mix well & refrigerate until use.
Assembling:
Poke gol gappa from the center,add chickpeas,potato & whole green gram,spicy green chutney,yogurt, prepared meethi chutney,sprinkle chaat masala,nimco sev & serve with prepared minty khatta pani!
Ajza:
Gol gappay Puris:
- Sooji (Semolina) 2 & ½ Cups
- Maida (All-purpose flour) ¼ Cup
- Water 1 & ½ Cup or as required
- Cooking oil for frying
Meethi Chutney:
- Gur (Jaggery) 1 & ½ Cup
- Water 1 & ½ Cup
- Sonth (Dried ginger powder) 1 & ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kalonji (Nigella seeds) ¼ tsp (optional)
- Cornflour 1 & ½ tbs
- Water 2-3 tbs
Minty Khatta Pani:
- Podina (Mint leaves) ¼ Cup
- Imli pulp (Tamarind pulp) ½ Cup
- Namak (Salt) 1 tsp or to taste
- Chaat masala 1 tsp
- Tatri (Citric acid) ½ tsp
- Zeera powder (Cumin powder) ½ tbs
- Kala namak (Black salt) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Water 2 & ½ Cups
- Water 4-5 Cups
Assembling:
- Chanay (Chickpeas) boiled
- Aloo (Potato) boiled & cubes
- Hari moong daal (Whole green gram) boiled
- Spicy green chutney
- Dahi (Yogurt) whisked
- Prepared meethi chutney
- Chaat masala
- Nimco sev
- Prepared minty khatta pani
Directions:
Prepare Gol Gappay Puri:
Bowl mein sooji aur maida dal ker ache tarhan mix karein.
Thora thora ker ka pani shamil karein aur ghond ker semi hard dough tayyar ker lein,geelay kapray sa dhak dein aur 30 minutes kliya rakh dein.
Dough ko dubara 6-8 minutes kliya ghond lein phir 4 parts mein divide ker lein.
Ek part lein aur ball bana lein,working surface ko oil sa grease karein aur dough ko rolling pin ki madad sa thinly bail lein.
Dough ko cutter ki madad sa round shape/circles (2.4 inch size) mein cut ker lein aur geelay kapray sa dhak ker 10 minutes kliya rakh dein (make 60+ puris).
Karhai mein cooking oil garam karein (moderately hot) aur darmiyani halki ancch per golden & crispy hunay tak fry ker lein (nudge ya press down ker lein ta ka puris puff up ho jayein) phir net strainer per strain ker lein aur puris ko 1-2 hours kliya room temperature per air dry ker lein.
Airtight box mein dal ker 1 week tak store ker saktay han.
Prepare Meethi Chutney:
Saucepan mein gur,pani,sonth,namak aur kalonji dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 4-5 minutes kliya paka lein.
Cornflour mein pani dal ker ache tarhan whisk ker lein.
Ab dissolve conrflour dal ker ache tarhan mix karein aur halki ancch desired consistency anay tak paka lein (3-4 minutes).
Thanda ker lein.
Prepare Minty Khatta Pani:
Blender jug mein podina,imli pulp,namak,chaat masala,tatri,zeera powder,kala namak,lal mirch powder aur pani dal ker ache tarhan blend ker lein phir bowl mein strain ker lein aur pani dal ker ache tarhan mix karein aur use kernay tak refrigerate ker lein.
Assembling:
Gol gaapy mein hole ker lein,chanay,aloo & hari mong daal,spicy hari chutney,dahi,tayyar meethi chutney,chaat masal aur nimco sev dal dein aur tayyar minty khatta pani ka saath serve karein!
