The Food Affairs |Goll Gappay | | pani puri |

Ingredients(For pani puri/Gol gappay):

• plain flour(Maida)-------1 cup
• Semolina(soojhi)--------1/4 cup
• water ------------------to kneed the dough
• salt --------------------a little
• oil --------------------for frying

 Method

1. Make  ata by mixing together 1 cup fine soojhi (semolina) with 1/4 cup plain flour (maida).do NOT make a stiff dough - make a semi soft dough with water.
2.  Cover it with a moist cloth and let it rest for at least 15 mins... Spread some oil/ flour on the board or surface where you have to roll it.. and roll it thin.
3.  So roll and cut with a cutter. Keep the cut out circles covered under a moist cloth. Semolina dries out quickly so be careful not to leave it open..  
4.  Put one in, and let it rise a bit- instantly press it down lightly with a slotted spoon. Holding in uder the oil. Keep a light hand. As soon as it puffs up, it will 'push' ur spoon up... once its puffed let it swim to one side and let it get color.  

 Tips

The oil must be HOT. A piece of bread thrown in must fry up instantly.. 
Here another tip - don't throw them all in at the same time.
If you put in more than one, u dont be able to hold them in equally, which wil give u unpuffed golos.. 
Keep the fried golos in a sieve. 

 Ingredients(for Imli chatni)

• a cup of imili 
• gurr or sugar 
• cumin,(zeera)
• red chili pepper

1.  Soak a cup of imili in a little water, for a few hours. Get its pulp, sieve it. Cook it with some gurr or sugar or brown sugar, white cumin,(zeera), red chili pepper
2.  Let it thicken to a nice thick sauce.. 
3.  Mix a cup of this sauce with 1 and half litre water, some black salt and red chlie sauce. Check for taste - it shold be tangy, imli-ish a bit spicy a bit sweet but not too much..

Tips

Keep that water cold untill u need to eat.   
U can keep boiled potatoes, red chutney, boiled chickpeas as company... 

 So now make and enjoy :)