| Ingrediens | Quantity | |
| Semolina (Sooji) | 1/2 cup | |
| All-Purpose Flour (Maida) | 1 cup | |
| Black Salt (Kaala Namak) | Pinch | |
| Carom (Ajwain) | 1/2 tsp | |
| Cooking Oil | to fry | |
| Cumin (Zeera) | 1 tsp | |
| Fresh Ginger Root (Adrak | 1 1/2 tsp | |
| Fresh Mint Leaves (Podina) | to taste | |
| Green Chillies (Hari Mirch) | 3 | |
| Red Chilli Powder | to taste | |
| Salt | to taste | |
| Tamarind Paste (Haldi Paste) | 1 tbsp | |
| Water glass | 2 | |
| Method | ||
Mix the white flour and semolina together and kned into a hard dough. Set aside.  Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden. Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the grinded mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients. To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy. | ||
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