suji golgappa

Rolling a smaller part of dough gives an even thickness, which in turn helps most puris puff up. The oil must be hot initially. Even I miss Indian street food after coming to US.. Next time onwards I am not going to buy from outside. Especially relevant is to add warm water while making its dough.

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Cover the dough with suhi damp kitchen napkin, set aside for 30 minutes. Here the puris are crisp and not soft, coz the dough here is made mainly of semolina, and maida is added as a binding agent. Make the balls from the dough. The puri or golgappa is basically a crispy sphere filled will all sorts of tongue tickling deliciousness.

The puris are perfectly made.

How to make Golgappa at Home – Atta & Suji (Step By Step) – Whiskaffair

Now add water, tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff. It is basic science, the moisture in the dough makes these puri swell upon coming in contact with the hot oil, the steam escapes causing it to puff, the same science that applies to the soft and puffy puris.


It is completely doable and will come with practice. I do add a little baking soda though, coz almost all the puris will puff up.

Total Time 30 minutes. The texture of the dough should be slightly tighter than the roti dough and softer then the poori dough. At one time I used to make puri at home too, it is hard work and you have done so well. How beautiful those puris looks, puffy pooris looks just prefect to make some pani puris without any hesitation. When I initially began making puris gollgappa home, I experimented with various permutations and combinations.

Puri Recipe for Pani Puri | How To Make Suji Golgappa – Aromatic Essence

Sure, ready-made puri is readily available in Indian stores, not only the ready to fry pani puri or golgappa but also the ones that are already fried. Stay tuned for that part in my coming post.

The temperature of the oil is very important for the Golgappa to puff up. Just like store bought.

How to make Golgappa at Home

You know what goes into it, and the quality of oil you used to fry them. Golgappa are fried puffed crispy puri that makes the base of the Pani Puri.


Immediately flip the Golgappa and let it puff. Notes Do not try to roll out the entire dough, especially if you are a beginner, as you may have spots of uneven thickness. Tastiest and crispiest golgoppas I have ever made. Rolling a smaller part of dough gives an even thickness, which in turn helps most puris puff up. Rolling out the dough After the resting period, knead the dough again for another 2 minutes. Golgappa does sound like a pretty strange name, right?

Simmer it again before putting the Golgappa. Because it ensures suij they puff well.

Prep Time 5 minutes. Mix sooji, maida and salt in a bowl. Instructions How to make pani puri dough? Total Time 35 minutes. Cover the dough with a damp cloth and keep aside for 15 minutes. Instructions Mix whole wheat flour, sooji and salt in a bowl. Loved the detailed recipe about this and how it can be made in 3 ways. Thnx a lot for trying and leaving your feedback. Thanks for sharing detailed step by step recipe.