Saturday 10 December 2011

GOL GAPAY WALA AAYA - :D



One of the most yummiest and chatpatta  snack of all times in Pakistan, India etc. :D
Do try out the recipe and let me know how you liked it :)
Before the recipe, listen to "Golgapay wala aya" below :D










Gol gapas are easy to make with very basic ingredients plus some patience when you are trying it at home. Puffing the gol gapas is possible by following these steps:
1. Rolling the dough as thin as possible.
2. Don't let the bulk dough or the rolled dough to dry up! Cover the dough with a damp kitchen cloth properly throughout.
3.  The oil must be sufficiently warm for frying the gol gapas.
4. While you put the puri (gol gapa) in oil to fry, use your frying skimmer to to gently pat the puri so that it puffs up. Flip the side and pat the puri again! (it helps to puff the gol gapa quickly and easily)
5. Not all the gol gapas would puff up completely. So, have patience :D


INGREDIENTS:


Puri:
  • semolina (suji) 3/4 cup
  • flour (maida) 1/4 cup
  • Flour (aata) 1/4 cup
  • water 1/2 cup or as reqiured
Pani:
  • tamarind pulp 1 cup
  • mint leaves 7-8
  • green chillies 1-2 
  • lemon juice 4 tablespoons
  • black salt 1/2 teaspoon
  • plain salt 1/2 teaspoon
  • roasted and ground zeera 1 tablespoon
  • ground sugar 6 tablespoons
  • black pepper 1/2 teaspoon
  • chaat masala 1 tablespoon
  • water 4 cups (adjust to taste)
Filling:
  • potatoes 2 medium sized, boiled and cut in cubes
  • chick peas 1 cup boiled
  • onions 2 medium sized sliced
  • flour dumplings (pakorian) 1 cup soaked in water
Mix the potatoes, onions, chick peas ans strained pakorian. Add a little chaat masala if desired.


PROCEDURE:
Pani:
  • For pani, blend green chillies and mint leaves to a paste.
  • In a bowl mix together tamarind pulp, lemon juice, black salt, plain salt, ground zeera, sugar, black pepper and chaat masala. Add into it the green chillies and mint leaves paste. Dilute it with water to taste.
  • The water should be chilled and spicy. Keep it in refrigerator for 1 hour.
Puri (Gol Gapay):
  • In a bowl mix together semolina and both the flours.
  • Knead it with water to make a stiff dough.
  • Keep it aside for 20 minutes and knead it again.
  • Make marble sized balls with little oil in your hands. Roll out in a puri with rolling pin, secure between two layers of wet cloth. Roll out all of them and leave it aside for ten minutes.
  • Deep fry on medium heat and pat the puri with your frying skimmer till it puffs up.
  • Fry till they are light brown to golden in colour.
  • Don't place the hot fried puris one over the other or else it would become soggy.
  • If puris become soggy heat it in oven to make it crisp again.
To Assemble:
  • Puncture the gol gapa with the tip of your thumb. 
  • Add 1 teaspoon of filling and top it with sour pani.
  • You also add a little sweet taste by adding plum chutney before adding the pani. 




 The freshly fried gol gapaz :D


The gol gapas ready to be eaten :)




ENJOY :)


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