इस व्यंजन को हिन्दी में पढ़ें
Golgappe, pani ke batashe, puchke, pani puri ... different names for one dish- one of the most popular chaat item all over India. Golgappas are easily available in India , but if they are not available in your part of world you can also make them at home. This is the recipe for semolina golgappe. You can also follow the same recipe to make wholewheat flour golgappe (aate ke golgappe).
(makes 28 Golgappe)
- Semolina 1 cup
- All purpose flour ¼ cup
- Salt ¼ tsp
- Water to make dough
- Oil for deep frying
For flavored water for golgappe
Method of preparation
- In a bowl combine all purpose flour, semolina, and salt .
- Add a little water at a time and knead a semi stiff dough. Cover the dough with the damp cloth and set aside for about 15-20 minutes.
- Knead the dough again and divide the dough into 28 round portions.
- Roll the portions into thin rounds of about 1½ inches.
- Heat oil in a wok on medium heat. When oil is hot put a few rounds (or small poori) in hot oil and reduce the heat. Press the poori with the ladle, it will puff up immediately. Now fry the poori from both sides until they are golden brown . It takes about 2-4 minutes to fry each round.
- Take the fried golgappas out onto the kitchen towel.
- Fry all the golgappe like this.
Some Tips/ Suggestions
Golgappe can be fried in advance and stored in airtight container for a month.
Some of the golgappe / poori do not puff up during frying; they can be used as papdi in papdi chaat.
Golgappe can be served with delicious flavored water. Please click here for the flavored water options.
Some more delicious chaat