Pakistani, Indian : Gol Gappay

Recipe:

Ingredients

• For Gol Gappay:
• Wheat flour 1 cup
• Water to knead
• Oil 2 tsp
• Salt ¼ tsp
• Oil for frying
• For Sour Water:
• Tamarind 1 cup (pulp)
• Water 3 glass
• Rock salt (kala namak)1 tsp
• Dry ginger (saunth) ½ tsp (powder)
• Cumin ½ tsp (roasted)
• Carom seeds ½ tsp (roasted and crushed)
• Red chili ¼ tsp (powder)
• Black pepper ¼ tsp (powder)
• For Date Chutney:
• Food color a pinch (red)
• Tamarind 1 cup (pulp)
• Water 1 cup
• Dates 100 gm
• Jaggery (gur) 1 tbsp
• Salt ¼ tsp
• For Yogurt Chutney:
• Green chilies 2
• Yogurt 1 cup
• Garlic 2 cloves
• Salt ½ tsp
• Cumin 2 tsp (roasted)
• Lemon juice 2 tbsp

Cooking Directions

1. For Gol Gappay: In a bowl mix together wheat flour, oil and salt, knead the dough with required water.
2. Leave for 4 hours, now rollout and cut in round shape using a doughnut or cookie cutter, then deep fry in oil.
3. For Sour Water: In a pan put together tamarind pulp and water.
4. Add roasted cumin, roasted carom seeds, dry ginger powder and rock salt.
5. Also add red chili powder and black pepper powder.
6. Cook for 1 minute and turn the flame off.
7. (you can chill the sour water in the refrigerator, if you like)
8. For Date Chutney: Cook dates in water till soft.
9. Now cool the mixture and blend well.
10. Pour this paste in pan and cook with tamarind pulp, jaggery and a pinch of food color.
11. Cook till mixture thickens.
12. For Yogurt Chutney: In blender put together green chilies, yogurt, cloves of garlic, salt, roasted cumin and lemon juice.
13. Blend well and serve with Gol Gappay.