Preparation Time : 30 mins | Cooking Time : 20 mins
|All purpose flour (maida)||2 tbsp|
|Semolina (suji)||1 cup|
|Baking soda||1/4 tsp|
|Oil||for deep frying|
|Small round shaped cutter||1 no.|
- Take suji, maida, baking soda and salt in a bowl. Mix everything well.
- Add water little by little and bind a stiff dough. Cover it with a damp cloth and keep aside for 20-25 minutes.
- 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.
- 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.
- 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.
- Deep fry them until crispy and light golden brown. Remove and place them on paper towel to absorb extra oil.
- Store them in an airtight container after they cool down.
- 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.