Gol guppas are one of my favourite snack or rather a complete food package. In my opinion its quite a healthy meal in it self. This is one dish when I make my kids really get involved in rolling the dough and cutting out the circles. Just as it says in its name gol meaning circle or round like a ball. These bring back memories of us being treated to when we had been good, or wanted to eat out. Its so amazing how as kids we found pleasure in such simple things and as we grow older we tend to loose interest in them and complicate our ways of living eating thinking and all the things we do in life.
This recipe of gol guppas was given to me by one of my cousin who loved having them and he was one of the lucky one who got to eat a whole plate extra. Leaving us with our eyes popping out and mouth open. Gol guppas can be eaten sweet as well as salty. Entirely up what you like. This recipe is for all that love a bit of fun in life, and who live abroad and miss the fun time from back home.
FOR GOL GUPPAS
- 2Cups Semolina (suji)
- ½ Cups Water a little more may be required for kneading.
- Mix semolina and water and knead into hard dough don’t worry if it does not stick properly at this stage. At this stage add only ½ cup water.
- Cover the dough with a wet cloth and keep aside for at least 3-4 hours.
- Knead again with a bit more water until smooth like, when we make chapattis ata.
- Divide the dough in small balls roll with a rolling pin and cut round shapes with a small cookie cutter.
- When you are rolling the ball make sure you don’t over do it and make it too thin other wise they won’t rise well for them to look like small balls.
- Deep fry them like you would do a puri.
TAMARIND JUICE:- SALTY GUPPAS
- ½ pack tamarind (dried) imli
- 2 cups water
- Salt to taste
- Red chilli powder to taste
- ½ Ground zeera powder
- ½ Ground dhanya powder (coriander powder)
- Chopped onions
- Soak tamarind in warm water for a few mins and strain.
- Mix all ingredients and boil it till its almost half if you like it more watery just boil and take it off the hob.
- Boiling the mixture is one way on knowing you won’t have sore throat afterwards.
- ½ Pack tamarind
- 2 cups water
- 2/3 cups sugar or a little more to your taste
- Fresh dates if you can’t find them use the dries one they work fine too.
- ½ tea spoon salt
- Red chillies powder to your taste
- ½ tsp zeera powder
- ½ tsp corriander powder
- Soak tamarind in warm water for a few mins and strain it well.
- If using dried dates soak them over night after removing their seeds.
- If using fresh ones just remove the seeds and boil them.
- Once they are boiled add them to the tamarind juice and add the rest of the ingredients and boil till you have a think sauce like consistency. More like ketchup.
FILLING FOR GUPPAS:- (SALTY)
- Boiled chick peas or a can of chick peas.
- 1-2 kairies ( raw mango)thinly diced like we would cut onions for omelette .
- 6-8 green chillies
- Chopped boiled potatoes
- Tamarind juice salty
- Boiled chick peas or a can of chick peas
- 1-2 kairies( raw mango) like above
- Chillies if you like it hot as well as sweet
- Chopped potatoes
- Tamarind juice