Homemade gol gappa with crisp semolina puris, spicy chickpea-potato filling, and chilled tangy tamarind pani.
Calories
230kcal
Protein
6g
Carbs
38g
Fat
7g
Combine the boiled potato cubes and boiled chickpeas with chaat masala, red chili flakes, salt, chopped green chilies, lime juice, mint leaves, onion, cabbage, and tomato.
Mix the sooji, all-purpose flour, and salt, then add water gradually to form a smooth dough. Cover and rest it for 20 minutes.
Roll the dough into thin small discs and deep fry them in hot oil until crisp and golden. Drain on paper towels.
Soak the tamarind, remove any seeds, and blend it into a smooth paste. Mix the paste with water, salt, chili flakes, and citric acid, then chill.
Make a small hole in each puri, stuff with the chickpea-potato filling, and add any desired chutneys or yogurt.
Serve the filled puris immediately with the chilled tamarind pani on the side.
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