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Gol Guppay |
Ingredients
Gol Guppay:
1 cup white flour (maida)
1/2 cup sujji (semolina)
The dip:
Red
chili powder
to taste.
1/2 bunch fresh
mint
leaves
1 heaped tsp
zeera
Salt to taste
1 pinch
black salt
(kala namak)
2 glass Water
2-3
green chilies
1/2" piece fresh
ginger
or 1/4 tsp grinded.
1 tbs Tamarind paste
1/2 tsp Ajwain
Instructions
Mix the white flour and sujji 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
Gol Guppa. There are several other
variations as well. You can add
Imli chutney and yoghurt as well.
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