Gol Gappy by Chef Gulzar

Jul 25, 2013
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Ingredients For Gol Gappay:

  • White chickpeas (boiled) 1 cup
  • Yogurt  2 cup
  • Onion chopped  1
  • Tomato chopped  2
  • Potato (boiled, cubes) 1 to 2

For Gol Gappay:

  • Wheat flour 1 cup
  • Semolina 2 cup
  • Oil  for fry

Date Chutney:

  • Dates (without seeds)  1 cup
  • Tomato paste 1/2 cup
  • Cumin  1 tsp
  • Oil  2 tbsp
  • Brown sugar 2 to 3 tbsp
  • Vinegar  2 to 3 tbsp
  • Salt  to taste

For Sour water:

  • Water  2 jug
  • Tamarind paste 1 cup
  • Tartri  1 tsp
  • Black salt  1 tsp
  • Red chili powder 1 tbsp
  • Cumin powder  1 tbsp
  • Dry ginger powder  1 tbsp
  • Salt to taste

For Tamarind chutney:

  • Tamarind paste  1 cup
  • Cumin (roasted, crushed) 1 tsp
  • Dry ginger  1/2 tsp
  • Gur  4 tbsp
  • Black salt  1 pinch
  • Salt  to taste

Method:

For Making Gol Gappay:

  1. Take a mixing bowl add flour and semolina and warm water, sprinkle the water and knead it hard.
  2. Now take a muslin cloth fold it and leave it for few minutes.
  3. Then make big portions, make thin chapatti, roll it.
  4. Now give it round shape with any bowl, make poriyan of same size.
  5. After that take a pan heat the oil, press the puri with steal spoon on its center, when the poriyan rise then take it out.

For Making Tamarind Paste:

  1. Take a tamarind pulp mix water. now add roasted and chopped cumin, dry ginger, gur and salt mix it well.
  2. Then take a pan cook it for 5 to 7 minutes.
  3. Remove it from stove then add black salt and mix it.
  4. Tamarind chutney is ready.

For Khata Pani:

  1. Take a water boil it.
  2. Now add tamarind water. tartri, black salt, chopped red chilies, chopped cumin, sonth powder and salt cook it for 10 minute.
  3. Now filter it and leave it in clay pot to cool.
  4. Khata water is ready.

For Making Khajoor Chutney:

  1. Take a pan, pour oil and add khajoor, tomato paste, roasted and chopped cumin, brown sugar, vinegar, salt and water cook it.
  2. When the chutney becomes thick then keep it on a side.
  3. For serving, take a serving plate, place gol gappay and along all three chutney.
  4. Take a plate add boiled potato and chickpea.
  5. Take a beaten yogurt in another bowl.
  6. And in another onion, tomatoes then serve.

Recipe of Gol Gappy by Chef Gulzar in Ramadan Flavors With Gulzar on Masala TV

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