Gollgappay, meethi puri

Name: Gollgappay, meethi puri
Total time: 3600 s
Yield: 8 person
Cuisine: Pakistani
Ingredients: 1 cup semolina; 4 tsp maida; Half tsp salt; 2 tsp oil; Half cup hot water; 1 cup tamarind pulp; 10 dates deseeded; 4 tbsp sugar; 1 tsp cumin seeds; 1 tsp red chilli powder; Half tsp salt; 1 cup tamarind pulp; Half tsp salt; half tsp red chilli powder; Half tsp chaat masala; 250 gm aloo bukhara soak in water; 2 cups sugar; Half tsp salt; 1 tbsp crushed red pepper; Half kg yogurt; 1 cup sugar; 2 cups boiled chickpea; 1 boiled potatoes cut in small cubes; Date chutney; Tamarind chutney; Aloo bukhara chutney; Sweet yogurt; Gollgappay; Chaat masala

Lubabah Abdullah @cook_22854968

#Referbysairaabdullah
You cant say no to this meethi puri. A perfect treat to satisfy our taste buds. Mix of chickpea, potatoes and alot of different chutnies make an scrumptious snack to have it anytime. I love meethi puri. When i eat this gollgappay i remember the song that golgappay wala aya gollgappay sath laya😍

Lubabah Abdullah @cook_22854968

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Ingredients

1 hour

8 person

For gollgappay
1 cupsemolina
4 tspmaida
Halftsp salt
2 tspoil
Halfcup hot water
For date chutney
1 cuptamarind pulp
10dates deseeded
4 tbspsugar
1 tspcumin seeds
1 tspred chilli powder
Halftsp salt
For tamarind chutney
1 cuptamarind pulp
Halftsp salt
halftsp red chilli powder
Halftsp chaat masala
For aloo bukhara chutney
250 gmaloo bukhara soak in water
2 cupssugar
Halftsp salt
1 tbspcrushed red pepper
For sweet yogurt
Halfkg yogurt
1 cupsugar
For assembling
2 cupsboiled chickpea
1boiled potatoes cut in small cubes
Date chutney
Tamarind chutney
Aloo bukhara chutney
Sweet yogurt
Gollgappay
Chaat masala

Saved

Steps

1 hour

1

For gollgappy: In a bowl add semolina, flour,salt and oil and mix well. Add hot water into it and knead the dough well. Knead atleast for 7 minutes with the help of your palm.leave the dough for rest for atleast 20 minutes.
2

Make goll gappay as your desired shape.Heat oil fry the goll gappay one at a time on medium heat. Fry till golden in colour.
3

For date chutney: Blend all the ingredient and cook on slow flame till date chutney is thick. Cool.
4

For tamarind chutney: Cook on slow flame till chutney is thick. Cool.
5

For aloo bukhara chutney: remove the seeds. In a pan pour soak aloo bukhara pulp with it's water. Add sugar and crushed red pepper. Cook till sugar dissolve and chutney is thick. Cool.
6

For sweet yogurt: Blend the yogurt with sugar in a blender.
7

Assembling: put the goll gappay in a platter. Now break the thinner side of goll gappay from the middle and fill it with chickpea and potatoes. Drizzle date chutney then tamarind chutney then aloo bukhara chutney. Lastly drizzle sweet yogurt and sprinkle chaat masala