Gol Gappay Recipe

Mix the sooji, maida and baking soda, then add water a little at a time to make a stiff, smooth dough. Cover with a damp cloth and rest so the sooji softens.

⏱ 30 min

Squeeze the soaked tamarind and strain the pulp. Blend the mint, coriander and green chillies with a little water, then mix with the tamarind, chilled water, black salt, salt, roasted cumin, chaat masala, sugar and lemon. Taste and chill.

⏱ 60 min

Knead the dough again for 2 minutes. Roll a portion very thin, about 1–2 mm, and cut out small 5 cm rounds with a cutter. Keep them covered.

Heat the oil until hot. Slide in 5–6 rounds and press each gently with a slotted spoon so it puffs up. Flip and fry on medium until crisp and light golden.

⏱ 2 min

Drain on paper and let them cool completely so they crisp up. Fry the rest the same way.

Mix the boiled chana, potato, onion, chaat masala and salt for the filling.

To eat, crack a hole in the top of a puri with your thumb, add a little filling, dip it into the chilled pani and eat in one bite.