Ingredients for gol gappe 2 cup fine sooji 1/4 cups hot oil 1/2 cup lukewarm water Oil, as required for deep frying Ingredients for stuffing masala 1 boiled potato, mashed 1/2 cup kala chana, boiled 1 tsp red chilli powder 1/2 tsp chaat masala Salt, to taste
Ingredients for paani 3 cups coriander leaves with stems 1 cup mint leaves 2 inch ginger 3-4 green chillies 1 tsp cumin seeds 1 tsp black peppercorns 2 tsp coriander seeds Sweet imli chutney, to taste 1 tsp roasted cumin powder 1 tsp black salt Salt, to taste 3 cups water 1/4 cup boondi Ice, as required
In a bowl, add fine sooji and hot oil and mix it well. Now, slowly add lukewarm water and knead a soft dough.
Take small portions and roll the poori. Prepare all the poori same way and cover them with a cloth until you fry them.
Heat oil in a kadai and once the oil is hot, switch the heat to medium and drop the poori. Do not touch until it fluffs up. Once it fluffs up, it will automatically roll to other side. Fry until they are lightly browned and take them out.
To make masala, add all the ingredients mentioned for stuffing and mix well. Your masala is ready.
To make khatta mitha paani, in a mixer jar, add in mint, coriander, ginger, chillies, cumin seeds, peppercorns and coriander. Grind it well to make a smooth paste.
Strain the paste and mix it with remaining ingredients mentioned for paani. Mix well and enjoy.