Snacks Recipes - Gol Guppa with Coriander Sauce

Ingredients

Dough

• 50g/2 oz brown chapati flour

• 25g/1 oz semolina

• 2.5ml/1/2 tsp lemon juice

• pinch of salt

• lukewarm water

• oil for deep-frying

Filling

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

• 75g/3 oz cooked potatoes

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

Sauce

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

• 15ml/1 tbsp chopped fresh mint

• 300ml/1/2 pt water

• 10ml/2 tsp sugar

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground roasted cumin

• 15ml/1 tbsp tamarind concentrate

• 15ml/1 tbsp lemon juice

• salt

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Method:

1. Mix together all the dough ingredients and knead to a smooth dough. Knead for 3-5 minutes until the dough is springy. 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 sauce and eat it at once so that it is not soggy.