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Gol Gappa

''' Gol Gappa''' is very popular snacks all over India. Not only it is called in different names but also the diversity in taste is also astonishing. Gol gappa is called Pani Puri in western states like Maharashtra, phuchka in eastern states like West Bengal, Bihar, and gup chup in Orissa. This snack is classified as street side snacks. Gol Gappa takes the shape of sphere and can be eaten at one bite. People cherish this dish as it has the taste of sweet, sour and spicy. To prepare Gol Gappa is indeed a tiresome and time consuming work. Ready made packet filled with gol gappas is available in super markets or shops.Gol Gappa recipe takes at least 1 ½ hours for preparation. This is a crispy and delicious snack. People hardly can resist the lure for having this when they pass the vendor. From children to aged people, every one enjoys gol gappa.

''' Ingredients to make Gol Gappa '''

For making Gol Gappa:

Sooji- 1 cup
Maida- 1 cup
Cooking Soda- 1/2 tbsp
Salt to taste
Oil for Frying

For Filling:

medium sized Boiled Potato- 2
finely chopped onions
Salt to taste
Chilly powder
Cumin Powder

For Spicy water for dipping the golgappa:

Chopped Mint Leaves
Chopped Coriander Leaves
Tamarind- 1/3 cup
Ginger- 1
Green Chilies- 3 to 4
Ground Cumin Seed- 1/2 tbsp
Black Salt- 1 tbsp

'''Procedure to cook Gol Gappa'''

For Gol Gappe or Gol Gappa :

Mix sooji, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal. The more you knead the better the puff balls become on frying. After leaving the knead for 15-20 minutes. Make small balls out of the dough. Flatten these balls to small circles. Remember to put the circles under a damp cloth as soon as you roll them. Heat some oil in a pan and then fry them. The pieces should submerge into oil to swell into nice crispy puff balls. Take them out and put them on kitchen paper towel, to get rid of the extra oil.

For making spicy water or Pani:

Soak the tamarind in some warm water for 15 mins. Strain the tamarind residue out to get thick tamarind water. Put mint leaves, chopped coriander, ginger, chilies and dry roasted cumin seed. Add a little water and mix to a smooth consistency using a blender. Put this thick paste into the jug and add fill the jug with water. Add salt and black rock salt to taste. Put it in the fridge to cool down. With everything ready, start breaking the puffs and fill the stuffing to dip it in the spicy water for a mouthwatering experience of this famous snack.

This snack is complete by itself as it includes the filling and tamarind water.
The recipe is easy to prepare.