GOOL GAPPAY

INGREDIENTS For GOOL GAPPAY:

-Water 12 cup
-Semolina (suji), fine 2 cups
-For Khatta Pani
-Red chili powder 12 teaspoon
-Bunch mint leaves 12
-Bunch coriander leaves 1
-Cumin seeds 1 teaspoon
-Salt As per taste
-Salt, black (kala namak) 1 teaspoon
-Water 2-3 glasses
-Green chilies 2-3
-Ginger, fresh or dry (sonth) 12 inch piece
-Tamarind, remove seeds 4 ounces

STUFFING:

-Chick peas, soaked overnight 1 cup
-Potatoes 2-3 medium
-Plain yogurt 2 cups

METHOD:

- Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
- Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
- Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
- Boil the chick peas and potatoes. Cut the potatoes into small dices.
- Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
- Serve Gool Gappay with sweet imli chutney, peas, potatoes and yogurt.

HOW TO EAT:

Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them:
Get hold of a Gool Gappa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khutta pani and umm...
yummy yummy!!!!

You can also try with sweet dip and yogurt but I prefer with khutta pani..... Wink