Mini - Indian flat bread stuffed with Potatoes, Chickpeas, and Tamarind Broth

This miniature Indian flat bread is the Indian equivalent of a Chinese broth-filled soup dumpling. The hollow breads are filled with potato and chickpea filling with a small amount of hot-and-sour tamarind chutney broth ladled into them.

This Indian flat bread is assembled at the table, making it an 'interactive' dish. Gol gappa means "bloated rounds" and, as popular vegetarian Indian recipes, are commonly sold by street vendors.

MINIATURE INDIAN FLAT BREAD : MAKES ABOUT 5 DOZEN

¾ cup [180 mL] all-purpose flour, plus additional flour for dusting
¾ cup [180 mL] very fine whole wheat flour (chapati flour or atta)
1 tablespoon [15 mL] instant cream of wheat
½ cup [120 mL] warm water
Vegetable oil, for frying

HOT-AND-SOUR TAMARIND BROTH ( IMLI PAANI ) :

MAKES ABOUT 7 CUPS [ 1.7 L ]
6 cups [1.4 L] tamarind liquid
2 tablespoons [30 mL] unsulphured molasses
1 tablespoon cumin seeds, toasted and ground
3 tablespoons [45 mL] fresh lemon juice
2 teaspoons [10 mL] cayenne
½ cup [120 mL] mint leaves, minced
2 teaspoons [10 mL] ginger, minced
2 teaspoons [10 mL] salt

CHEF NOTES
Use only the puris that puff up well for this dish (you should expect to make about 4 dozen perfect puris from the recipe given). A variety of fillings may be used instead of the potatoes and chickpeas. You may want to offer several different fillings (some with meat) arranged on a platter.

MINIATURE INDIAN FLAT BREAD (GOL GAPPA) FILLING

2 ½ cups [600 mL] cooked chickpeas
1 ½ cups [360 mL] cooked potatoes, cut into ¼-inch [6-mm] dice
Salt to taste
Crushed red pepper, for garnish
2 tablespoons [30 mL] hot green chiles, minced
¼ cup [60 mL] chopped cilantro, for garnish
36 well-puffed puris
4 cups [960 mL] hot-and-sour tamarind broth

ADVANCE PREPARATION

1. Combine the all-purpose and whole wheat flours and the cream of wheat in a food processor. With the motor running add the water in a steady stream and process until the mixture forms into a ball.

2. Knead the dough by processing for 30 seconds total time, pulsing for 5- to 10-second intervals.

3. Turn the dough out onto a floured board and divide the dough into 4 equal portions. Roll 1 piece of dough, covering the remaining pieces of dough, into an 8-inch [20-cm] circle, dusting with flour as necessary to prevent sticking. Cut 2-inch [5-cm] circles with a cookie cutter. Repeat until all the dough is rolled and cut, keeping the cut circles covered at all times.

4. Heat the oil to 375°F [190°C] and fry the puris, in batches to avoid crowding. When they pop up to the surface, allow them to cook for 20 seconds then flip them over to cook for about 30 seconds more, or until they puff up and are lightly browned.

5. Drain on paper towels and allow to cool. The puris will soften as they cool.

6. Place the puris in a 375°F [190°C] oven for 5 minutes to crisp. (If kept dry and tightly sealed, the puris can be stored for 1 week.)

PREPARATION OF THE BROTH

7. Stir the broth ingredients together. Bring the mixture to a boil. Remove from the heat and reserve warm. (The broth can be stored for 1 week, refrigerated.)

HOW TO SERVE THIS TASTY MINI INDIAN FLAT BREAD

8. Arrange the cooked chickpeas and potatoes on a platter. Sprinkle with salt, red pepper, green chiles, and cilantro. 1 ]

9. Supply each person with / cup [120 mL] of warm tamarind 2 broth and a small soup spoon for a ladle. Tap the puris gently on the side to open them so that they can be filled. Insert a few chickpeas and some potatoes into the hollow center, then ladle in hot broth to fill the cavity. Pop the filled breads into the mouth.

Allow 6 puris per person.

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