Golgappa or Pani puri is undoubtedly a most favourite snack and street food across India because of its tempting taste. Golgappa is popular across India with different names. It is called “Golgappa” in North India, somewhere in Mid of India it is known as “Pani-puri”, in West Bengal people called it “Puchka”, and known as “Gupchup” in Bihar.
The craving for Golgappa is interesting amazing, that everybody starts salivating as the word “Golgappa” comes in one’s mind. Our subconscious mind unintentionally starts reacting, resulting in excessive discharge of saliva.
Nowadays, ready to fry or even though fried Golgappas are available in departmental stores across India. But, in today’s scenario when hygiene is a great concern, the homemade Golgappa or Pani-puri is preferred. In view of the fact, when you cook on your own, the best quality of ingredients and oil to fry them will be used.
2 types of Golgappa is popular, one is Suji Golgappa and another one is Atta Golgappa. Therefore, today’s recipe is all about the making of Suji Golgappa.
- Semolina (Suji) – 1 cup
- Refined wheat flour – 2 tbsp
- Baking soda – 1 pinch
- Oil – 2 tsp
- Hot water – 1/2 cup or as required
- Salt – 1/4 tsp or as required
- First of all, take semolina and refined wheat flour in a bowl and mix them.
- Add all the ingredients except water and mix them well. Remember, add only 1 tsp oil.
- Now, gradually add hot water and start kneading to make dough.
- Knead it well about 3-4 minutes to make a smooth and soft dough.
- Grease the dough with the remaining 1 tsp oil. Cover it and keep for at least 20 minutes, so that the semolina absorbs the water content.
- After 20 minutes knead the dough once again for 1 minute.
- Make small balls, roll them and flattered as thin as possible in puri like shape on a lightly floured surface.
Important Note: Always keep the dough covered with a damp cloth.
- Till the time, put the oil in a pan and heat it moderately for deep fry.
- You can roll a large size puri and further cut into appropriate size using a small glass’s edge.
- It’s the time to fry the puris. Fry them one after another side by flipping.
- Fry from one side till the time, it turns golden brown.
- Once fried from both sides properly, take them out and put on the absorbent paper to absorb extra oil.
- Spread them separately on absorbent paper, so that they will cool down and remain crispy for a long time.
Your crispy and perfectly puffed Golgappas are ready to satisfy your craving. Serve them with the potato stuffing and sweet and sour flavoured water.
Enjoy the Golgappa party!
Some tips and tricks to make perfectly puffed Golgappa or Pani puri:
Dough consistency matters:
Crispy Golgappas will serve the purpose only. So, the dough preparation plays a vital role in it because the gluten presents in semolina activate and gives the crispy texture when fried. Knead the dough well to make it elastic, and it should not be torn while rolling for making puri.
Thickness of Puri:
Flattered the puri as thin as possible on a lightly floured surface otherwise, while frying it will not be puffed up properly.
Frying oil temperature:
The oil should be heated up moderately (medium-high flame) for deep fry. The puri shouldn’t dip inside while frying, it should float on the surface of the oil. Once one side turns golden brown, flip it and fry from the other side. When both sides turn golden brown, take them out and spread over an absorbent paper.