Ingredients:

1. Semolina 1 cup
2. All purpose flour ½ cup
3. Handi White lentils ground 2 tbsp
4. Club soda for kneading the dough
5. Oil for deep frying
6. Potato 1 cup boiled
7. Bondi (small gram flour dumplings) 2 cups
8. Mint leaves ½ bunch
9. Green chillies 3
10. Water 1 liter
11. Tamarind pulp ½ cup
12. Roasted Handi coriander powder 1 tsp
13. Roasted Handi cumin powder 1 tbsp
14. Handi Chilli powder ½ tsp
15. Handi Salt ½ tsp
16. Ginger 2 tbsp chopped
17. Lemon juice 3 tbsp

Method:

For Sour Water:

• In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.
• Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.
• The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use.

For Gol Gappa:

• In a bowl mix together semolina, flour, white lentil, knead with club soda to from a stiff dough.
• Keep aside for 30 minutes, then knead once again.
• Make marble sized balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.
• Deep fry on medium heat till they puff up, reduce heat and fry till crisp.

To Assemble:

• Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the sour water, if you like it a little sweet add little sweet tamarind or plum chutney before adding the water.