Gol Gappay

For Gol Gappay: In a bowl mix together wheat flour, oil and salt, knead the dough with required water.

Leave for 4 hours, now rollout and cut in round shape using a doughnut or cookie cutter, then deep fry in oil.

For Sour Water: In a pan put together tamarind pulp and water.

Add roasted cumin, roasted carom seeds, dry ginger powder and rock salt.

Also add red chili powder and black pepper powder.

Cook for 1 minute and turn the flame off.

(you can chill the sour water in the refrigerator, if you like)

For Date Chutney: Cook dates in water till soft.

Now cool the mixture and blend well.

Pour this paste in pan and cook with tamarind pulp, jaggery and a pinch of food color.

Cook till mixture thickens.

For Yogurt Chutney: In blender put together green chilies, yogurt, cloves of garlic, salt, roasted cumin and lemon juice.

Blend well and serve with Gol Gappay.