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Golgappa puri recipe | puri recipe for panipuri | how to make puchka for panipuri | suji golgappe ki puri recipe

Golgappa puri recipe | puri recipe for panipuri | how to make puchka for panipuri | suji golgappe ki puri recipe

blessmyfoodbypayal
Golgappa puri recipe is that outer round, puffed and crispy part of india's most loved street food golgappa in which all the material is carried to make it golgappa actually.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 50 minutes
Course Street Food
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup semolina
  • 2 tbsp maida
  • 1/4 tsp baking soda
  • 2 tsp oil
  • 1 tsp salt
  • water as per need

Instructions
 

  • Add suji, maida, baking soda, oil and salt into the bowl.
  • By adding little water, knead it into a dough. It needs atleast 5 minutes of good knead and dough needs to be tight.
  • Cover the dough with damp kitchen cloth and let it rest for 15 minutes.
  • Remove the cloth and knead the dough for 2 to 3 minutes more.

METHOD 1

  • Start plucking out very small pieces of dough from the entire dough. This way you will have about 45 - 50 dough pieces.
  • Make them round between your palm & start flattening them one by one with rolling pin. You need to flatten them thin. But don't dust flour while rolling them.

METHOD 2

  • Take entire dough or as maximum as you can roll and roll it into a thin sheet.
  • Using a small sized round cutter or some lid of bottle, mark cuts in the entire dough.

FURTHER PROCESS

  • By whatever method you have rolled the small thin puris, drop them carefully in a medium hot oil. But don't overcrowd the kadai. Add very few puris in one batch.
  • The puri will float to the top of oil and then puff up.
  • Flip it and fry from both the sides till crisp and golden in colour.
  • Take them out on a paper napkin and let them cool completely. Your golgappe are ready.

STORAGE

  • When they cool down completely, transfer them to an airtight jar otherwise they will become soggy.
  • They stay good for about a week.

Notes

  1. Instead of suji, you can make puri with atta/wheat flour.
  2. While rolling one batch of dough, cover the rest with damp cloth to prevent that from drying.
  3. Use a sharp cutter to make the roundels. Blunt cuts may prevent the puris to puff up.
  4. If few of the puris don't fluff up, don't worry. They can be used as papdi from which you can few delicious chats.