For Gool Guppay - 1 cup white flour - 1 cup fine semolina (suji) Khuta Pani: - 1\2 tsp. red chili powder (optional) - 1/2 bunch fresh mint leaves - 1 bunch fresh coriander. - 1 heaped tsp. cumin (zeera) - Salt to taste -1 tsp. black salt (kala namak) -2-3 glasses of Water -2-3 green chilies -1/2" piece fresh or dry (sonth) ginger -4 oz Tamarind (remove seeds) Stuffing: - 1 cup chick peas - 2-3 medium potatoes - 2 cups plain yogurt

1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter. 2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color. 3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid. 4. Boil the chick peas and potatoes. Cut the potatoes into small dices. 5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes. 6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.