Golgappa | Pani Puri Recipe
Suji Golgappe is made with just 3 ingredients- sooji, oil, and water. No soda is required.
There are many ways to make golgappe – some are made while combining different types of flour but today I am sharing a full-proof Golgappa recipe that results in crispy yet soft golgappas.
What is Golgappa?
Golgappa is a small round or oval-shaped puri, filled with various spices and sweet-sour and spicy water. Pani puri is Indian street food and no doubt it is the most loved street food of India. Like the preparing process, there are many names of these Golgappas as per the place. Golgappa in Uttar Pradesh and Punjab, Pani puri in Mumbai and Maharashtra, Puchka in West Bengal, and Gupchup in Odisha.
Tips to Follow for Perfect Crispy Golgappa:
- The dough must be super- soft.
- If you find cracks on the edges of the dough while rolling puris, it means the dough is not ready for puris and knead it again for 3-4 minutes.
- While rolling puri, cover the rest of the dough and as well as the puri which already rolled with a cloth. It should not be dried at any point otherwise it will not puff up.
- Roll puri as thin as possible from all the sides evenly.
- Before frying, the oil must be hot enough that when you put puri in oil, it suddenly puff up and start floating. If the oil is not hot then puri will not puff as well as soak all the oil. For the entire frying process, you have to manage the temperature, sometimes hot and sometimes medium hot.
- Drain excess oil properly, sometimes oil also becomes the reason for the sogginess of golgappa.
There are many ways to eat golgappas, I am serving here with potato stuffing and spicy water. You can also serve with meethi chatni, Dahi papdi, etc.
Step by step instructions
- Take fine semolina in a bowl. Grind the rawa in mixer, if you have the thick rawa.
- Add 3 tbsp of oil to it.
- Give a good mix. With the help of water, knead a soft dough. Rest it for 20 minutes.
- After 20 mins, knead the dough properly about 8-10 mins.
1st Method:
Take a big ball from the dough. Roll it properly and with the help of cutter or any bowl, give the shape of golgappe.
2nd Method:
Make mini balls from the dough.
- Roll each ball to make golgappe.
Frying:
Put golgappe in the hot oil for frying one by one.
- Fry it for a minute and then take it out with the help of a strainer.
- Enjoy golgappas with aloo and spicy pani. Aso with dahi and meethi chatni.
Related Recipes
Golgappa | Pani Puri
Ingredients
- 1 cup fine semolina
- 3 tbsp oil
- water as required
- oil for frying
Instructions
Preparing Dough
- Take fine semolina in a bowl.
- Add 3 tbsp of oil to it.
- Give a good mix.
- With the help of water, knead a soft dough. Rest it for 20 minutes.
- After 20 mins, knead the dough properly about 8-10 mins. Dough is ready.
1st Method:
- Take a big ball from the dough. Roll it properly and with the help of cutter or any bowl, give the shape of golgappe.
2nd Method:
- Make mini balls from the dough. Roll each ball to make golgappe.
Frying:
- Put golgappe in the hot oil for frying one by one.
- Fry it for a minute on medium flame and then take out with the help of a strainer.
- Enjoy golgappas with aloo and spicy pani. Aso with dahi and meethi chatni.