Gol Gappay by Chef Gulzar

Ingredients:

• Boiled white chickpeas 1 cup
• Diced boiled potatoes 2 to 3
• Whisked yogurt 2 cup
• Chopped tomato 2
• Chopped onion 1

For Gol Gappay:

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

For Dates Chutney:

• Deseeded dates 1 cup
• Tomato paste 1/2 cup
• Roasted crushed cumin 1 tsp
• Brown sugar 2 to 3 tbsp
• Vinegar 2 to 3 tbsp
• Oil 2 tbsp
• Salt to taste

For Sour Water:

• Water 2 jugs
• Tamarind paste 1 cup
• Red chili powder 1 tbsp
• Cumin powder 1 tbsp
• Dry garlic powder 1 tbsp
• Citric acid 1 tsp
• Black salt 1 tsp
• Salt to taste

For Tamarind Chutney:

• Tamarind paste 1 cup
• Jaggery 4 tbsp
• Dry Ginger 1/2 tsp
• Roasted crushed cumin 1 tsp
• Black salt 1 pinch
• Salt to taste

Method:

1. For gol gappay: In a mixing bowl, add flour and semolina, add 2 to 3 tbsp oil and knead hard with lukewarm.
2. Now wrap with batiste cloth and leave it for a while.
3. Then make portions of some large size and roll it thin.
4. Now cut round shape with cutter or small bowl.
5. Now heat oil in pan, put pooriyan and press lightly with steel spoon so that pooriyan will come out of spoon.
6. Fry until golden brown.
7. For tamarind chutney: Add 4 cup water in tamarind paste, jaggery, dry garlic, roasted crushed cumin and salt and mix it.
8. Now put in a pan and cook for 5 to 7 minutes.
9. Then take it out, add black salt and mix it. Tamarind chutney is ready.
10. For sour water: Boil water in pot, put remaining ingredients and cook for  10 minutes.
11. Now strain it and cool it in clay. Sour water is ready.
12. For dates chutney: Heat oil in pan, add all ingredients except oil and 1-1/2 cup water and cook it  nicely.
13. When chutney becomes thick, take it out and keep it aside.
14. For serving: In a plate take out gol gappay and keep all three chutney.
15. In other plate, put boiled potato and chickpeas.
16. Put whisked yogurt in one bowl.
17. Keep onion and tomatoes in one bowl and serve.