Description
Golgappa, Pani Puri, Puchka is one of the most favourite chaat dishes in Indian cuisine. It is a fried puffed crispy puri served with potato-based stuffing, and loaded with green chutney, imli chutney or with flavorful pani. Do not miss a chance to taste them while visiting India.
Scale
Ingredients
- 1 cup fine semolina (rava/suji)
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt or add as required
- Water for the dough
- 1 teaspoon oil + for deep frying as required
Instructions
- In a mixing bowl, combine semolina, all-purpose flour, and salt.
- Mix it very well using your fingers.
- Now, add water in parts and begin to knead a semi-hard dough. Knead it well until you get an elastic texture.
- Apply a little oil on the kneaded dough and roll it to make a thin round roti using a rolling pin
- With a small sized round cookie cutter or a small bowl, cut the puri into rounds or your desired shape.
- Cover these puris with a moist kitchen towel and set them aside.
- In a deep pan or iron kadhai, heat enough oil on high flame .
- Once the oil is hot, immediately reduce the flame to medium. Drop the puri carefully one by one and press them lightly with the spoon to puff up.
- The puris will automatically float to the top of the oil and turn over once they puff up. If not turn, then flip and fry the puris till golden in colour and crisp. (Do not fry too much otherwise they will turn dark).
- Take them out and drain off excess oil.
- Place them on a paper napkin.
- Let them cool down completely and store in an airtight container.
- Finally, your golgappe or puchka are ready to serve.
Notes
- While kneading the dough, suji absorbs water, so add little water in parts.
- Make sure the dough of the puri is neither too soft nor too hard. Your dough needs to have a medium soft texture, only then the puri will become perfect.
- The right texture of the dough also helps to puff up the puris and make them crisp.
- Always fry the puris in medium hot oil. If the oil is too hot, the puris will burn and become dark, and if it is warm, the puris will absorb a lot of oil and will not be crisp.
- Fry 5-6 puris at a time. It depends upon your kadhai size. Do not over-crowd the kadhai with puris. Add very few puris in one batch.
- You can also make golgappe with using suji and wheat flour or only with wheat flour.
- Once the golgappa puris are ready, keep it in an air-tight container, else they will become soft and soggy.
- Category: Snacks
- Cuisine: Indian
Keywords: Suji ke Golgappe, Homemade Pani Puri Puchka Recipe, How to make perfect Golgappa Puri, Indian Street Food