Step 1: For gol gappa dough: Just simply take suji (samulina) in a bowl add salt in it mix well. Then gradually add water to make a soft but stif dough. Then let it rest for 2-3 hours.

When the dough is rested make medium sized balls and flat each ball with a rolling pin to make a very tin chappati. Then with a round cutter cut medium size circles. And place in ona a tray. Cover it with samp cloth.

Step 3: repeat the procedure with all the dough.

Step 4: Now fry the gol gappas disk on medium heat by applying a little pressure on it.(just like we did it with purri). And fry until golden crispy and puffed.

Step 5: Take them out and repeat the procedure with all the gol gappa disk. After frying all the gol gappa place them in a tray lined with tissue paper.

Step 6: Cover them with muslin cloth and keep them over night to get crispier and let the tissue paper you absorb all the oil.

Step 7 : Then serve your delicious gol gappas with boiled cholay (chick peas)Khati, meethi and green chutney.....😊