**For Gol gappay:*
You will need: 3/4 cup samolina(sooji) 1/4 cup flour(maida) Salt A little less then according to taste
Procedure:
sift together the ingridients and kneed a dough which is neither too hard nor too soft. Take a piece of clean cloth. Damp it and spread it over the dough. Leave it aside for 4-5 hours. Damp the cloth again if needed. Now make sixty very small balls out of dough. Keep them on a tray under the damp cloth again. Now spread each ball. make it very thin. In the mean time, your oil should be simmering. Nothing less then simmering. Now put the spreaded ball in the oil and immediately put oil on it using your turner. This will make it puff. turn it. Give it colour on both sides . Your gol gappa is ready. Now do the remaining balls one by one.
Khatta pani.
Imli pulp half cup brown sugar half teaspoon kaala namak 1/2 teaspoon roasted crushed zeera 1/2 teaspoon green chili 1-2 half a bunch of mint leaves(it shoulnt be more then half a cup) salt to taste ginger a very small piece
Procedure:
Grind the above ingredients to a paste. Add 3 cups of water to it and sift. Adjust the salt.
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we add less flour n more samolina ?? :S
