• 1/2 bunch fresh mint leaves
• Red chili powder to taste.
• The dip:
• 1/2 cup sujji (semolina)
• Gol Guppay:
• 1 cup white flour (maida)
• 2 glass Water
• 1 pinch black salt (kala namak)
• salt (To taste)
• 1 heaped tsp zeera
• 1/2 tsp Ajwain
• 1 tbs Tamarind paste
• 2-3 green chilies
• 1/2" piece fresh ginger or 1/4 tsp grinded.

Mix the white flour and sujji and kneed into a hard dough. Flatten into a VERY

thing sheet and cut into 2" diametercircles with a cookie cutter.

Deep fry until golden.
Grind all the ingredients for the dip

together and strain. Keep the liquid that strains through.

You can either have this dish plain or you can boil some chickpeas and

potatoes and stuff them into the

Gol Guppa. There are several othervariations as well. You can add Imli chutney and yogurt as well.