Puri for Golgappa / Puri for Panipuri / Puri for Puchka

Preparation Time : 30 mins      |      Cooking Time : 20 mins 

Ingredients :      




All purpose flour (maida) 2 tbsp
Semolina (suji) 1 cup
Baking soda 1/4 tsp
Salt as needed
Oil for deep frying
Small round shaped cutter  1 no.


​Method :

  1. Take suji, maida, baking soda and salt in a bowl. Mix everything well.
  2. Add water little by little and bind a stiff dough. Cover it with a damp cloth and keep aside for 20-25 minutes.
  3. Remove the cloth and knead again until smooth texture. Divide dough into 4 equal portions. Take one portion and roll it out using a rolling pin into round shaped roti with thickness like phulka roti. Do not roll it very thin / very thick.
  4. Cut into small rounds by cutting it using a round shaped small cutter (approx. 2-2.5 inch diameter). Take out the rest of the dough. Knead again with the rest of the dough and repeat to finish all the dough.
  5. Heat oil in a deep frying pan over medium flame for deep frying. When oil is medium hot, take 5-6 puris and slide them gently in oil. Press each puri a little with spatula to puff them up easily. 
  6. Deep fry them until crispy and light golden brown. Remove and place them on paper towel to absorb extra oil. 
  7. Store them in an airtight container after they cool down.

Notes :

  • To make crispy golgappa puris, bind the hard dough.
  • Make sure that rolled dough is not very thick or very thin. If it is very thin, then puri will not puff up while deep frying & if it is thick, then puri will not turn crispy after deep frying. So be careful.
  • ​While deep frying, use enough oil.
  • Do not drop the puris at once for deep frying, always do it one after another.
  • Above ingredients result in around 35-40 no. of golgappa puris.
  • These golgappa puris can be consumed within 2-3 weeks.

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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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