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Gol Gappay

Gol Gappay

Contributed by: Umam Aizaz


Pani (Spicy Water):

1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted cumin seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)

Blend everything except the water together to make a fine paste.
While blending, add water as needed to blend.
Strain the paste using water as needed.
After straining mix the paste with remaining water or adjusting to the taste.

Pani Puris (Golgappay):

1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)

Mix the flour and sooji. Add water as needed to make firm dough.
Cover the dough with a damp cloth for about ten minutes.
Divide the dough into v small balls.
Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.

Heat the oil on medium high heat
Put one puri in the oil and press lightly.
When it puffs turn over and put another puri in the oil.
Fry the puris until they are golden-brown all around by turning a few times.Take them out. They should be crisp and puff like a ball.

Fill the puris with boiled and chopped potatoes, boiled chickpeas,some salad for the crunch. Add tamarind or green chutni if u like .
Serve with the spicy water.

To give a little twist i have served with 4 variations.
Spicy water
Thin imli chutni
Thin mint raita
Pomegranate juice


A “Chef in Training”, teaching myself how to cook one recipe at a time. I LOVE being in the kitchen and have a great love for good food! I have some amazing taste testers and get a thrill out of perfecting and finding new recipes!

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