Deep-fried puffs filled with gram and tamarind water (Golguppa)

ingredients

serves: 4 - 6

2 cups (200 g) Refined flour (maida)
1 cup (100 g) 3 1/2 oz Semolina (suji)
Cold water to knead

filling for the golgappa:

2 tbsp Sprouted brown gram (chana), boiled
100 g (3 1/2 oz) Potatoes, boiled, peeled, diced

for the tamarind water:

6 cups (1 1/2 lt) 48 fl oz Cold water
3 tsp (4 1/2 g)Cumin (jeera) powder
1 tbsp (6 g)Tamarind (imli), soaked for 30 minutes in 1 cup water, strained
1 1/2 tsp (3 g) Black salt (kala namak)
2 tsp (4 g) Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak) paste
1 cup (15 g) Mint (pudina) leaves, chopped

to serve with papri:

1 tbsp (18 g) Chickpeas (kabuli chana), cooked
2 Potatoes, medium-sized, boiled, peeled, diced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whipped
3 tsp (6 g) Chaat masala
1/2 tsp (1 g) Red chilli powder
3 tbsp Tamarind chutney

method

1. For the golgappa and papri, mix the flour and semolina with water and knead to a stiff dough. Divide the dough equally and make 3 cm balls. Roll each ball out into thick rounds. Cover with a damp cloth and keep aside.

2. Deep-fry the rounds till crisp and puffed up. Remove with a slotted spoon and keep aside. Papri is made in the same way except that the rolled out rounds are pricked with a fork before frying, so that they remain crisp and flat.

3. For the tamarind water, mix all the ingredients with the water and stir well. Keep this water in a ceramic
jug

4. To serve golgappa, make a small hole in the centre of the puffed up balls, put in a couple of sprouted brown gram, a little potato and fill with tamarind water. It should be eaten whole and immediately.

5. Serve the papri with chickpeas, potatoes, yoghurt, sprinkled with chaat masala, red chilli powder and tamarind sauce.