1 cup white flour (maida)
1/2 cup suji (semolina)
Red chili (Lal Mirch) powder to taste.
1/2 bunch fresh mint (Podina) leaves
1 heaped tsp. cumin seeds (Zeera)
Salt to taste
1 pinch black salt (Kala Namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded.
1 tbs. tamarind (Imli) paste
1/2 tsp. carom seeds (Ajwain)
Mix the white flour and suji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.
Grind all the ingredients for the dip
together and strain. Keep the liquid
that strains through.
You can either have this dish plain or
you can boil some chickpeas and
potatoes and stuff them into the
Gole Guppay. There are several other
variations as well. You can add
Imli chutney and yogurt as well.
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