Ingredients:

Gol Gappay:

1. White floor 1/4 cup
2. Semolina 3 cup
3. Baking powder 1/4 tsp
4. Salt 1/4 tsp
5. Oil (for fry)

Pani:

1. Tamarind (Imli) 1 cup
2. Water 4 cup
3. Salt 1/2 tsp
4. Red chili powder 1/2 tsp
5. Cumin seeds 1 tsp (ground)
6. Dry Fenugreek 1/2 tsp
7. Nigella 1/4 tsp

Filling:

1. Potato 2 (boiled, mashed)
2. Black or white chickpeas 1/2 cup (boiled)
3. Green chili 2 (minced)
4. Onion 1/2 (chopped)
5. Mint 1 tbsp (chopped)
6. Salt 1/2 tsp
7. Red chili powder 1/2 tsp
8. Spice powder 1/2 tsp

Procedure:

Gol Gappay:

Sift the ingredients, written under the Gol Gappay section.
Knead it with water and make dough.
It should be consistent as chewing gum.
Cover it and keep for 20 minutes.
In a wok heat plenty of oil.
Make little balls of 1/2 inch from dough and roll out in 2 inches flat disks.
Fry these in hot oil until they puff up.
Transfer over paper towel.

Pani:

Wash and soak tamarind in 2 cup water over night.
Next day heat it with 4 cup water for 10 minutes and extract its juice.
In a sauce pan, add 1/2 tsp oil and add all dry ingredients, cook for 1 minute.
Add tamarind juice and mix it well.
It is ready.

Filling:

Add all ingredients in a bowl written under filling section.
Mix with hands until they became smooth.
Now, it is ready.

Serving:

Make a small hole in every gol gappa and fill it with 1/2 tsp prepared filling material and pour any sauce of your choice for example green chili chutni, tomato sauce, mint and green coriander sauce etc.
Serve these with prepared pani.

Preparation Time: 1 hour 30 minutes
Cooking Time: 1 hour 30 minutes

Do You Know: Coriander is a herb and spice. Soft leaves and stems of Coriander plant are used to enhance the taste and fragrance of food. It provides relief from anxiety.