Gol Gappa Chaat
Suji (Semolina) – 1 cup
Maida (All purpose flour) – ½ cup
Oil – 2 tbsp (for making dough)
Oil – to deep fry
Boondi – 2 tbsp
Yogurt – 2 Cups
Sugar – to taste
Salt – to taste
Roasted Cumin Powder – ½ tsp
Red Chilli Powder – ½ tsp
Mint chutney – to taste
Sweet tamarind chutney – to taste
Fresh coriander/mint leaves, chopped – 1 tbsp
Potato – 1 Large (Boiled)
For Gol Gappa : Take Maida, Suji and oil in any utensil and mix these contents properly. With the help of water knead a dough for hard Puri(press dough well while kneading).
Cover the dough and leave it aside for 15-20 mins to ferment.
Break a big round(guava sized) piece off the dough, roll this round piece into a circle. With the help of a cover cut as many round puri possible, take the small circles and keep them on a plate.
Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough. Now take one puri at a time and roll it a little making it more thin. You can roll them length wise to make long puri or circular to make round puri.
Heat the oil on medium high heat. Start frying the puris, starting first with the puri you first rolled.
Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding 6-8 puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
Take the puris out and place over paper towel, so the excess oil is absorbed.
For Chaat : Peel the boiled potato and cut into small cubes. Add some salt into it and mix it well. With the help of a finger make a hole in the each gol gappa and stuff the potato cubes
Whisk the yogurt well with sugar and salt as to taste.
Place gol gappas on a plate and cover with yogurt.
Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, boondi, cumin powder.
Garnish with coriander/mint leaves, red chilli powder and chat masala.
Tip : You can also stuff sprouts and boiled kala chana in the gol gappas.