A must-try recipe for gol gappay

In India and Pakistan, Gol Gapay, also known as pani puri, is a delicious street snack. Gol Gapay has both sweet and sour flavors.

Gol gappay are difficult to make at home, so you might not succeed on your first try. But don’t give up; try again, and eventually you’ll be successful.

I have made this tried-and-true Gol Gapay recipe numerous times; 20 to 25 gol gapay can be made with 1 cup of flour.

For a successful outcome, carefully follow the recipe.
Ingredients for Chaki Ka Aata: 1 cup Salt 1/4 teaspoon Water for kneading Instructions: Add salt to the flour and knead with water.
Cover the dough with a damp cloth for two hours and place it in a bowl.
Roll the dough into small balls and dust it with flour before rolling on the work surface. Roll out the dough so thin that even you can see the surface beneath it.
Use a cookie cutter to cut it into the desired size. Using a damp cloth, cover it once more.
In a wok, heat the oil. Maintain a medium-high flame.
At the point when the oil is heat up add one puri in it and press it with a searing spoon. When you press it, it will puff up. After frying one side for a few minutes, remove it from the oil and fry the other side.
In a similar fashion, make all gol gappay.
After cutting the puries, fry each one separately. Cover the remaining puries with a damp cloth and do not let them dry. The puries will not puff up if they become dry.
Sweet Chutney Ingredients: Tamarind (imli) pulp 1 cup Jeggery/brown sugar 1/2 cup Red chili powder 1 teaspoon Crushed roasted cumin 1/2 teaspoon Salt to taste Instructions: Add the tamarind pulp, jaggery/brown sugar, red chili powder, cumin, and salt to the cooking pan. Cook covered until thick.
Water 1 cup sugar 1 cup dates 50 g (remove seeds) Red chili powder 1 teaspoon Crushed roasted cumin 12 teaspoons Salt to taste Red food color 1 pinch Ingredients for red chutney Cook all ingredients until slightly thick.
Once it has cooled, grind it into a smooth paste.
Ingredients for Sour Water (Khata Pani): 1 liter of thick tamarind pulp, cold water, roasted cumin powder, 1/2 teaspoon black salt (kala namak), 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon dry ginger powder, and 1/4 teaspoon chaat masala. If necessary, add ice.

Chana Chaat Ingredients: 1 cup boiled chickpeas; 2 medium (cubed) boiled potatoes; 1 small (sliced) onion; 1 small (diced) tomato; (optional) chaat masala; 2 teaspoons tamarind pulp; 4 tablespoons yogurt; 1 cup Instructions: Gently toss the chickpeas, potato, onion, tomato, chaat masala, tamarind pulp, and yogurt in a bowl.
Serve the sweet, red, and sour chutneys, gol gappay, and chana chaaat on a platter.

Or, put chana chaat in the middle of the gol gappay, spoon sweet and red chutney over it, and drink sour water.

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