Gol Gappay by Shireen Anwer

• Sujji - 1 cup
• Flour - 1/2 cup
• Mash ki daal ka ata - 2 tbsp
• Soda - for kneading
• Oil - for frying

Ingredients for filling:

• Boiled and Mashed Potatoes - 1 cup
• Bondi - 2 cups ( soaked in water for 10 minutes and removed)

Ingredients for Paani:

Method:

1. For making Paani, blend chopped ginger, mint leaves, green chilies, water 1/2 cup and mix.
2. Now add 1 litre water, Tamarind pulp, lemon juice, roasted cumin powder, roasted coriander powder, red chili powder, salt and mix well. Paani should be spicy and sour. 
3. Strain Paani and cool it in fridge or add ice and use it.
4. For making gol gappas, in a bowl add sujji, flour, maash ki daal ka aata and knead with club soda and leave the dough for 30 minutes.
5. Now knead the dough 1 more time.
6. Rub oil in your hands and make marble size balls and make puris.
7. Now cover them between a 2 layer cloth, roll all and keep it a side for 10 minutes.
8. Deep fry the gol gappas on medium heat till they turn big.
9. Now turn the heat low and fry till they get crispy.
10. With a help of your thumb make holes over the gol gappas and add the filling and water.
11. You can even add sweet sauce and tamarind pulp before adding water if you want.