Gol Gappay

Ingredients

• 200 g fine semolina (suji)
• 2 tbsp plain flour (maida)
• ¼ tsp salt, for the dough
• 1 pinch baking soda
• 110 ml warm water, plus a little more if needed
• 750 ml cooking oil, for deep frying
• 1 cup fresh mint leaves, packed
• ½ cup fresh coriander, chopped
• 3 green chillies, roughly chopped
• 4 tbsp tamarind pulp (imli), seedless
• 1 l cold water, for the pani
• 2 tsp roasted cumin powder
• 1 tsp black salt (kala namak)
• 1 tsp salt, for the pani, or to taste
• 1 tbsp sugar or grated jaggery, for the pani
• 1½ cups boiled chickpeas, drained
• 2 medium potatoes, boiled, peeled and cut into small cubes
• 1 small onion, finely chopped
• 1½ tsp chaat masala, for the filling
• ½ tsp red chilli powder, for the filling
• 2 tbsp fresh coriander, finely chopped, for the filling
• ½ cup plain boondi (optional), for the pani

Instructions

1. Put the potatoes in a pot, cover with water and boil until a knife slides in easily. Drain, cool, then peel and cut into small cubes.
2. Mix the semolina, plain flour, salt and baking soda in a bowl. Add the warm water a little at a time and bring together into a stiff dough.
3. Knead the dough firmly for 5 minutes until smooth and no longer sticky. Cover with a damp cloth and rest for 15 minutes so the semolina softens.
4. While the dough rests, blend the mint, coriander, green chillies and tamarind pulp with 250 ml of the cold water until completely smooth.
5. Strain the blended mixture through a sieve into a large jug, pressing out the liquid. Stir in the remaining cold water, cumin, black salt, salt and sugar. Taste; it should be sharp, salty and hot. Chill in the fridge.
6. Mix the chickpeas, potatoes, onion, chaat masala, red chilli powder and coriander in a bowl. Season to taste and set aside.
7. Knead the rested dough for 1 minute. Divide in half and roll one half very thin, about 2 mm. Cut out 4 cm rounds and keep them under a damp cloth. Re-roll the scraps once.
8. Heat the oil in a karahi over medium-high heat to about 180°C. A small dough piece should rise steadily in a few seconds.
9. Slide 6–8 rounds into the oil. Gently press each one with the back of a slotted spoon so it puffs into a ball. Fry, turning once, for 1–2 minutes until golden and crisp.
10. Lift the gappay out onto a wire rack or paper towels. Repeat with the remaining dough in batches. Let them cool fully; they crisp up as they cool.
11. To serve, tap a small hole in the top of each shell with your thumb. Spoon in a little filling, add a pinch of boondi if using, and pour in the chilled pani. Eat immediately.

Tips

• Keep the dough stiff. A soft dough gives shells that turn flat or chewy instead of hollow.
• Roll the rounds evenly thin. Thick spots stay dense and will not puff.
• If the shells brown too fast without puffing, the oil is too hot; if they sit and soak up oil, it is too cool.
• Chill the pani well and fill the shells only at serving time, or they will go soft.