Snacks Recipes - Gol Guppa with Chutney

Ingredients

Dough

• 50g/2 oz brown chapati flour

• 25g/1 oz semolina

• 2.5ml/1/2 tsp lemon juice

• pinch of salt

• lukewarm water

Filling

• 75g/3 oz cooked chick peas (garbanzos)

• 75g/3 oz cooked potatoes

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• salt

• oil fro deep-frying

• 150ml/1/4 pt natural (plain) yoghurt

• 30ml/2 tbsp cold milk

• tamarind chutney

Garnish

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground roasted cumin

• salt

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Method:

1. Mix together all the dough ingredients, adding the water gradually until  you have a smooth dough. Knead for 3-5 minutes until the dough is springy and satiny. Cover and leave for 30 minutes.

2. Place the filling ingredients in a bowl and mix thoroughly. Roll the dough into a ball with the palm of your hands then flatten it. Place a few drops of oil on the work surface then roll into a thin circle. Cut out several 6cm/2 1/2 in circle and arrange them on a damp tea towel.

3. Cover with a second damp tea towel and leave to stand for 5 minutes. Heat the oil in a deep-frying pan (skillet) over a medium-high heat. Press one circle into the hot oil and as soon as it comes up like a balloon, add together one. Fry 4-5 together until golden brown and crispy, turning frequently. Remove from the heat and leave to cool on a cooling tray.

4. Blend the coriander, mint and 60ml/4 tbsp of water to a smooth paste in a blender or food processor. Pour the remaining water into a jug and add the remaining sauce ingredients. Mix thoroughly then dilute to taste and chili in the refrigerator for 2-3 hours before using.

5. Make a hole in the centre of each gol guppa and fill it with the filling mixture. Dip it in the yoghurt or pour the yoghurt in it with a spoon then spoon in some tamarind chutney. Sprinkle over the garnish ingredients and eat it at once so that it is not soggy.