1 cup All-Purpose Flour (Maida) ½ cup Semolina (Sooji) Cooking Oil (as needed - for deep frying) Red Chilli Powder (Pisi Lal Mirch) (to taste) A few strands of Fresh Mint Leaves (Podina) 1 tsp. Cumin (Zeera) Salt (to taste) A pinch of Black Salt (Kaala Namak) 2 glasses of Water 3 Green Chillies (Hari Mirch) 1 (½") piece of Fresh Ginger Root (Adrak) or ¼ tsp. (grinded) 1 tbsp. Tamarind Paste (Haldi Paste) ½ tsp. of Carom (Ajwain) Mix the white flour and semolina together and kned into a hard dough. Set aside. Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden. Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the grinded mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients. To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy. Tip: To You can either have this dish plain or you can boil chick peas and potatoes (diced in little squares) And stuff them into the gol gappay. There are several other variations as well. You can also add Plain Yogurt and Imli Chutney for better taste.

Serving Suggestions: Serve hot with: Imli Chutney , Ketchup, or Pickle Achaars Degree of Difficulty: Easy Recipe Category: Appetizer Recipe Ethnic Group: Pakistani

Recipe Requested by, Maria Saleem (Pakistan)

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