Asian dish (indian and pakistan)?!
Asian dish (indian and pakistan)?
Its a indian and pakistan dish. Ghol guppy i want to nkow how you spell it proerply so i can get the recipe. The dish you fry it and once done it is cripsy. you poke a whole in it and put some lqiuid in the whole and eat it.
Answers: This is also known as pani puri (the shells, you can buy at any Indian grocery store). That makes it easy! My fav is Dahi Batata Sev Puri.
Here's the typical Punjabi version:
Ingredients:
1. Sooji (Semolina ) 1/2 cup
2. Maida ( Plain Refined Flour) 1/2 tbsp.
3. Cooking Soda 1/2 teaspoon
4. Salt to taste
5. Oil for Frying
For Spicy Pani or Spicy Water
1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind 1/3 cup
4. Ginger 1"
5. Green Chillies 4 to 5
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt ) 1 1/2 tsp.
8. Salt to taste
For Filling
1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.
For Red Tamarind Chutney
1. Tamarind 1 cup
2. Jaggery 1/2 cup
3. Sugar 2 tbsp.
4. Red chilli powder 1/2 tsp
5. Kali Micrch (Black pepper) powder 1/4 tsp.
6. Dry Roasted cumin powder 1 tsp
7. Cloves 2
8. Warm water 2 cups
9. Vegetable oil 1 tsp.
10. Salt to taste
Instructions:
For Gol Gappe or Gol Gappa (plural) :
1. Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal.
2. Cover it with a wet towel and let it stand for 20 minutes.
3. Now make very small balls and roll them into small circles.
4. Remember not to make the circles bigger as they have to be eaten whole.
5. Remember to put the circles under a damp cloth as soon as you roll them.
6. Heat oil in a thick bottomed pan and then fry them.
7. The idea is to puff them like a sphere and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
9. Let them completely cool down ( otherwise they will become soggy)before you put them into an airtight container.
For making spicy water or Pani
1. Soak the tamarind pulup in one cup of warm water for one hour.
2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder mash the tamarind with the help of a spoon.
3. Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.
4.Add a little water and mix to a smooth consistency using a blender.
5. Put this thick paste into ta jug and add fill the jug with water. ( Add the water slowly and taste the mixture and if you want to dilute more then add water.)
6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient in this )
7. Put it in the fridge to cool down.
To make Red Tamarind Chutney
1. Remove the seeds from tamarind and soak it in warm water for one hour.
2. Meanwhile dry roast the cumin seeds and the cloves.
3. Pound them into coarse powder.
4. Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Put the mixture in a pan and heat for 5 minutes on medium heat.
5. Remove from heat and let it cool down.
Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwise you may want to add some warm water.
6. On cooling, blend the contents in a blender
Now how to eat it. Do I have to tell you :-)
Yes if you haven't tried it before then it is quite an experience.
The ideas is to fill the Puri or Gol Gappa with spicy water and put it into the mouth. That is why I said do not roll the circle too big.
1. Poke a small hole in the center of the Gol Gappa (or Puri).
2. Add some mashed boiled potato small quantity of mashed fried potatoes as filling. Add a little Red Tamarind Chutney. Dip it in the spicy water ( or pour some spicy water in it)
3. Gulp it down :-))) Its Gol ( Round) Gappe. It has manyname in india - in West Bengal(INDiA its PHUCHKA and some where it is GUP CHUP. But i guess u will not fin dthe receipe in a book. better u come to india and talk to the Gol Gappe seller. he might tell u.
But i can just tell u alittle.
First make a dough of wheat flour so that after flatening it when u put it on oil, it shoud get pumped up. This totaaly depends upon practice.
The stuff which is put inside is Smashed Boiled potato to which u might some green chilies, red chili powder and tamarind paste.
And finally the water. U soak tamaring in little water for whole night and then smash it and then mix the tamaring water into 1 liter of fresh water. Add salt to ur taste, pepper powder, red chilli powder.
Its done.
But i m sorry that i can't explain the process of making the crispy base. Bcoz none of the seller reveals it. they keep it secret.
thanx Here is the recipe and a website.
These can be made ahead of time. Store carefully in a large airtight container. Since they are extremely fragile take care while storing. Also it is important to take care not to break any as the poori has to hold the Pani Poori water and other ingredients.
1 cup Semolina
? a cup Wheat flour
? a cup "Urad daal" flour *Optional if unavailable
? a cup Plain flour
Note : Use 1 cup of plain flour if you do not use the Udad daal flour
As per taste Salt or 1 ? teaspoons
Water
Mix the flours and salt together and knead into a stiff dough adding water a little at a time.
Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
Keep aside for 15 minutes.
Heat oil in a deep wok / kadhai.
Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.
http://www.cuisinecuisine.com/panipoori....