Golgappa Puri Recipe
Golgappa Puri is a basic ingredient in many chaat recipes,
such as pani puri, dahi puri, and others. It is a small, crispy puri with a
round shape that is small enough to fit in your mouth. Because this puri is
hollow, you can fill it with a variety of fillings like boiled potato, sprouted
moong beans, boiled chickpeas, ragda, and so on. Chutneys that are both sweet
and spicy can be added to make mouthwatering chaats. By simply adding boiled
mashed potato, coriander, a few drops of lemon, and a sprinkle of chaat masala
powder, many people enjoy it as is. If you want to prepare golgappa puri in
large quantities, making it at home takes a lot of time and effort. As a
result, I typically prefer to purchase them from a grocery store. However, the
excitement is ruined after just a few mouthfuls because store-bought ones are
typically large or extremely hard. However, making the right-sized,
melt-in-your-mouth panipuri puris at home is a breeze thanks to this photo-guided
golgappa puri recipe.
Ingredients:
·
1 cup Fine Semolina (rava/sooji)
·
2 tablespoons Maida (regular baking flour)
·
1/4 teaspoon Baking Pop
·
Salt to taste
·
Oil, for profound searing
·
A little round formed Cover to cut puris
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Steps
Step1:In a large bowl with a wide mouth, thoroughly combine
the semolina, maida, baking soda, and salt.
step 2: Bind stiff dough by gradually adding water in small
amounts.
step 3:Place it aside for 20 to 25 minutes and cover it with
a damp cloth.
step 4:Removing the cloth, knead once more until the texture
is smooth.
Step5:Make four equal portions of dough. Make a round,
ball-like shape out of each portion. Place it on a rolling board and press it
between your palms.
Step6: Using a rolling pin, roll it out into a round roti
with a thickness of about 1-2 mm, similar to chapati or phulka roti. Try not to
move it extremely meager or exceptionally thick. Puri will not puff up when
deep-fried if it is very thin, and puri will not crisp up when deep-fried if it
is too thick.
Step7:Cutting it with a small lid that is shaped round
(approx. 2-2.5-inch diameter)
Step8: Mix the extra dough with the rest of the dough. Use
the remaining dough to make puris.
Step9:For deep frying, heat oil in a pan over medium heat.
Take five to six puris and gently dip them in medium-hot oil (do not drop them
all at once; instead, do so one at a time). Using a spatula, lightly press each
puri to puff it up. They should be deep-fried until light golden brown and
crispy. Take them out, and then place them on a paper napkin to absorb
additional oil. After they cool down, store them in an airtight container and
consume them within two to three weeks.
Variations and Tips:
·
Bind the hard dough to make them crispy.
·
To bind the dough if you don't want to add
baking soda, use soda water instead of regular water.
·
You can either roll the dough into a large
circle and cut the puris with a lid that is round, or you can divide the dough
into roughly 35 to 40 portions in small pieces, and roll each puri separately.
·
Ensure that the rolled dough is neither
excessively thick nor thin.
·
After deep frying, if the puris contain any
moisture, place them in an oven at 200 degrees Fahrenheit for 15 to 20 minutes
or in direct sunlight for 2 to 3 hours, or until all of the moisture has
evaporated.
Serving Concepts:
Bhel puri, dahi puri, pani puri, and other chaat dishes can
all be made with these golgappa puris. Make a mouthwatering chaat by hand
crushing puris and topping it with boiled potato, green and sweet chutney,
dahi, sev, and onion.