Pineapple Gol gappay Ramadan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. Make the tamarind chutney: in a saucepan, combine the tamarind pulp, sugar, ginger powder, roasted crushed cumin, red chilli powder, pink salt, carom seeds, cornflour and water, and mix well.
2. Bring to a boil over the flame and cook for 2-3 minutes, stirring constantly, until it thickens. Let it cool.
3. Make the potato and chickpea filling: in a bowl, roughly mash the boiled chickpeas and potatoes with a masher.
4. Add the onion, green chilli, lemon juice, crushed coriander seeds, pink salt, chaat masala, crushed red chilli, roasted crushed cumin, black salt and fresh coriander, mix well and set aside.
5. Make the pineapple water: blend the pineapple chunks, fresh coriander, mint, lemon juice, pink salt, chaat masala, black salt, cumin, citric acid and water until smooth.
6. Strain the blended mixture into a large bowl, add the chilled water and ice cubes, mix well and set aside.
7. Make the dough: in a bowl, mix the semolina, sifted flour and pink salt. Gradually add lukewarm water and knead into a firm dough.
8. Cover the dough with a damp cloth and lid and rest it for 30 minutes. Then knead it again for 3-4 minutes.
9. Roll a 6g piece of dough into a ball, then roll it out thin with a rolling pin.
10. Heat oil to 180-200°C in a wok and fry on medium heat until golden and crisp, pressing gently so the puris puff up. Drain on a mesh strainer and air-dry for 1-2 hours at room temperature. This makes 55-60 gol gappay.
11. To serve: poke a hole in the centre of each gol gappa, then fill with the potato-chickpea filling, tamarind chutney, green chutney and pineapple chunks, and top with the pineapple water.

Summarized from Food Fusion's video. Watch it for the details.

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OnionLemonPotatoChickpeaTamarindPineappleSemolina