Gol Gappe by Chef Fauzia
Learn how to make crispy Gol Gappay: mix flour and semolina, fry until golden, and serve with a flavorful dip for a delicious street food experience.
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Cooking tools:
- Cookie cutter
- Rolling pin
- Spice grinder
- Fine-mesh sieve
- Wok
- Stove
- Slotted spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Glass
Ingredients
- 1 cup All-Purpose Flour (Maida)
- ½ cup Semolina (Sooji)
- Cooking Oil (as needed - for deep frying)
- Red Chilli Powder (Pisi Lal Mirch) (to taste)
- A few strands of Fresh Mint Leaves (Podina)
- 1 tsp. Cumin (Zeera)
- Salt (to taste)
- A pinch of Black Salt (Kaala Namak)
- 2 glasses of Water
- 3 Green Chillies (Hari Mirch)
- 1 (½") piece of Fresh Ginger Root (Adrak) or ¼ tsp. (grinded)
- 1 tbsp. Tamarind Paste (Haldi Paste)
- ½ tsp. of Carom (Ajwain)
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