Description

 Gol gappa fry with masala. Ingredients: gol gappa: WHEAT flour (GLUTEN), salt. Spice mix: rock salt, dry mango powder, cumin seeds, black salt, asafoetida, black pepper, mint leaves, cardamone, cloves. Allergens in CAPITAL LETTERS. Preparation: fry the gol gappas for a few seconds until they puff up into balls. Drain on kitchen paper and let cool. Mix the spice mix with 600ml cold water and put in the fridge. Boil, peel and crush 2 small potatoes. Add chickpea balls to the herbal water. Make a hole in the gol gappa, put in a little potato, a little tamarind sauce and fill with herbal water. Serve. Store in a cool and dry place away from direct odors. Nutritional values ​​per 100g. energy 1422kJ/ 340kcal, fat 0.2g of which saturated 0.1g, carbohydrates 75g of which sugars 2.7g, fiber 2.7g, protein 10g, salt 0.9g. May contain traces of soy, barley, celery, mustard. THT see packaging.