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Recipe: Gool Guppay

gool-guppay1.jpg

Ingredients For Gool Guppay:
Water 1\2 cup
Semolina (suji), fine 2 cups
For Khatta Pani
Red chili powder 1\2 teaspoon
Bunch mint leaves 1\2
Bunch coriander leaves 1
Cumin seeds 1 teaspoon
Salt As per taste
Salt, black (kala namak) 1 teaspoon
Water 2-3 glasses
Green chilies 2-3
Ginger, fresh or dry (sonth) 1\2 inch piece
Tamarind, remove seeds 4 ounces
Stuffing:
Chick peas, soaked overnight 1 cup
Potatoes 2-3 medium
Plain yogurt 2 cups

Method:

  • Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
  • Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
  • Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
  • Boil the chick peas and potatoes. Cut the potatoes into small dices.
  • Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
  • Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
  • Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them.
  • Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm… yummy yummy!
  • You can also try with sweet dip and yogurt but I prefer with khuta pani.

    This recipe serves 6 people.
    Preparation Time: 20 minutes.
    Cooking Time: 40 minutes.

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This entry was posted on Tuesday, March 11th, 2008 at 10:35 am and is filed under Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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