suji 1 cup<br />Salt ¼ tsp<br />flour/maida 2TSP<br />BAKING POWDER 1/4 tsp<br />Water for kneading<br />Instructions<br />Mix all ingredients and knead it with water.<br />Put the dough in a bowl and cover with a damp cloth for 2 hours.<br />Make small balls out of dough and roll at the working surface by dusting flour. Roll out very thin, even you can see the surface under the rolled dough.<br />Cut with a cookie cutter in your required size. Cover it again with a wet cloth.<br />Heat up oil in a wok. Keep the flame medium-high.<br />When the oil is heat up add one puri in it and press it with a frying spoon. It will puff up when you press, flip over the side, fry another side for a few minutes and remove from oil.<br />In the same way make all gol gappay.<br />Note: Cover the dough with a damp cloth even while rolling the puris.<br /><br />After cutting puries when you fry one by one keep the other puries cover with a damp cloth, don’t let dry it. If the puries get dry it will not puff up.<br /><br />Sweet Chutney<br />Ingredients<br />Tamarind (imli) pulp 1 cup<br />Jeggery/brown sugar ½ cup<br />Red chili powder 1 tsp<br />Crushed roasted cumin ½ tsp<br />Salt to taste<br />Instructions<br /><br />In the cooking pan adds tamarind pulp, jaggery/brown sugar, red chili powder, cumin, and salt. Cover and cook until thick.<br /><br />Red Chutney<br />Ingredients<br /><br />Water 1 cup<br />Sugar ¼ cup<br />Dates 50 g (remove seeds)<br />Red chili powder 1 tsp<br />Crushed roasted cumin ½ tsp<br />Salt to taste<br />Red food color 1 pinch<br />Instructions<br /><br />Cook all ingredients of red chutney until slightly thick.<br />Let cool it and grind into smooth paste.<br />Sour Water (Khata Pani)<br /><br />Ingredients<br /><br />Cold water 1 liter<br />Thick tamarind pulp 1 cup<br />Roasted cumin powder ½ tsp<br />Black salt (kala namak) ½ tsp<br />Red chili powder ½ tsp<br />Black pepper powder ½ tsp<br />Dry ginger powder ¼ tsp<br />Chaat masala 1 tsp<br />Salt to taste<br />Instructions<br /><br />Mix all ingredients in water. Add ice if required.<br /><br />Chana Chaat<br /><br /><br />Ingredients<br />Boiled chickpeas 1 cup<br />Boiled potato 2 medium (cubed)<br />Onion 1 small (sliced)<br />Tomato 1 small (diced) (optional)<br />Chaat masala ½ tsp<br />Tamarind pulp 4 tbsp<br />Yogurt ¼ cup<br />Instructions<br /><br />Add chickpeas, potato, onion, tomato, chaat masala, tamarind pulp, and yogurt in a bowl and toss gently.<br /><br />Serving<br />Gol Gappay Recipe<br />Arrange sweet chutney, red chutney, sour water, chana chaaat and gol gappay in a platter and serve.<br /><br />Or make a hole in the center of gol gappay fill it with chana chaat, spoon sweet and red chutney and take with sour water.| <br />Simple Recipes | Snacks Recipes | Quick Easy Meals | Quick And Easy Meals | Best Recipes | Appetizer Recipes | Quick And Easy Recipes | Simple Dinner Recipes | Quick Dinner Recipes | Easy Cooking Recipes | Recipes For Kids | Easy Food Recipes | Food Ideas | Easy Meals | Yummy Recipes | Good Food Recipes | Recipe Ideas | Pakistani Recipes | Delicious Recipes | Cheap Recipes | New Recipes | Quick Easy Dinner | Simple Meals | Quick Easy Recipes | Cooking Tips | Cooking Ideas | Easy Vegetarian Recipes | Indian Cooking Recipes | Recipes By Ingredients | Super Recipes | Cooking Food | Simple Food Recipes | Great Recipes | Online Rec
