Ingredients
For the gol gappe
semolina 40 g, flour 20 g, baking powder, a pinch, salt, to taste
For the mixture
ginger, chopped 10 g, garlic, chopped 10 g, onions, chopped 10 g, green capsicum, chopped ½ tsp, chicken chunks 20 g, kasuri methi 1 pinch, degi mirch ½ tbsp, coriander, chopped ½ tbsp, tomato puree 20 g, cream 1 tbsp, butter 2 g, oil, for frying 40 ml, salt ½ tsp
Method
• Mix the semolina, flour, baking powder, salt and warm water and knead it into hard dough.
• Make small balls of the dough and keep aside. Flatten with a rolling pin into small puris.
• Heat oil in saucepan and fry the balls in it till they inflate and turn golden brown.
• Your gol gappe are ready.
For the mixture
• Heat oil in a pan; add ginger, garlic and onions to it until golden brown.
• Add the chopped capsicum and chicken chunks and cook for 10 minutes.
•Add the spices and seasoning and sauté; then, add the tomato puree and the cream and butter.
• Cook well for a few minutes before taking it off the heat.
• Fill the gol gappe with the chicken mixture. Serve hot.