Different Recipe of Golgapppa
How To Make Pani Puri
Ingredients for the Puri – Golgappa:
1 cup semolina (suji/rava)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
salt
oil for frying
water to knead the dough
Method to make the Golgappa – Puri:
Add all the dry ingredients for the puri in parat or large bowl.
Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough.
Cover the dough with a wet cloth and keep aside for 20-30 minutes.
How To Make Pani Puri
Ingredients for the Puri – Golgappa:
1 cup semolina (suji/rava)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
salt
oil for frying
water to knead the dough
Method to make the Golgappa – Puri:
Add all the dry ingredients for the puri in parat or large bowl.
Cover the dough with a wet cloth and keep aside for 20-30 minutes.
Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough.
Cut out round puris from the entire rolled dough.
Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth.
Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately.
Keep all the cut out discs covered with a damp cloth.
Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.
Turn the puri with a slotted spoon, so that the otherside gets cooked. In the below picture, the puri was happily moving in the oil in circles making it difficult to capture a shot.
Here is another shot of the happily moving puffed puri.
Turn once more if you want to brown the puris more.
Remove and drain the puris on a kitchen tissue.
ingredients
1 cup semolina (suji/rava)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
salt
oil for frying
water to knead the dough
method:
Add all the dry ingredients for the puri in parat or large bowl.
Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough.
Cover the dough with a wet cloth and keep aside for 20-30 minutes.
After 20-30 mins, remove the wet cloth and knead the dough again.
Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough.
Cut out round puris from the entire rolled dough.
Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth.
Complete making round discs from the dough in this manner.
Alternatively, you could take a very small size ball, around half an inch from the dough
And roll it into thin circles of 2 inch diameter.
Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately.
Keep all the cut out discs covered with a damp cloth.
Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.
Turn the puri with a slotted spoon, so that the otherside gets cooked.
Turn once more if you want to brown the puris more.
Remove and drain the puris on a kitchen tissue.
When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, ragda or boiled potatoes, sprouted moong and chana.
Yogesh Chouhan
Mob:-91+9907006511
Mob:-91+8889104233
Email- yogeshgolgapppa@gmail.com
