Suji Golgappa Puri Recipe

Suji Golgappa Puri Recipe with a detailed photo and video recipe – are prepared with semolina, flour, salt, and baking soda. The ones made with suji is called as suji golgappa puri or suji ke golgappe. The taste of gol gappas prepared with semolina have a different taste then those made with wheat flour. 

Golgappa Puri, a round shaped small crispy puri that is small enough to easily fit in your mouth, is a basic ingredient in many chaat recipes like pani puri, dahi puri etc. 

Pani puri snack is widely appreciated street food of India and has many variation with different names across many states. It is referred as phuchhka or puchka in Bengal, gupchup in Odishha, golgappa in Delhi and pani puri in Mumbai and Souther States.

The variations are usually with the water and stuffing, but the gol gappe puri remains consistent with all variations.

We all start drooling whenever we hear of Pani Puri. These are also known as gol gappas, puchkas or puchkis.

Frequently Asked Questions :

What is Golgappa?

A golgappa is a small, round shaped crispy puris, filled with various spices and chatpata water. Paani Puri is an Indian street food snack that nobody can resist. Mainly originating from Varanasi, it is known by different names in different parts of the country. Paani Puri in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha. No points for guessing that Paani Puri is indeed the most loved street food in India.

Why do the puri loses its crispness after sometime ?

This is the most common question asked by the readers.
There are spme points that you might be doing wrong that turned your puri soggy.
1. Knead soft and smooth dough from the semolina . If you see cracks in the dough balls while rolling that means the dough is not smooth or the dough is too tight.
2. Do not add oil to the dough while kneading as the puris will become soft later.
3. The dough has to semi soft with gluten strands formed in them. There has to be elasticity in the dough. These factors give a crisp pani puri. The crispness stays even after the pooris are cooled and even later.
4. The oil for frying the gol gappas should be heated sufficiently. 
5. Maida/all purpose flour is used for binding the dough. Avoid adding more maida to the dough.

What’s the perfect recipe for making golgappa puri crispy like street vendors?

1. Keep it covered while you are rolling. At any point, do not leave the dough uncovered, else, the dough will become too dry.
2. Manage the temperature of the oil all throughout frying them or else the puri will brown quickly and stay raw from inside. Do not overcrowd the pan or else the temperature of oil will drop instantly.
3. It is very important to drain off excess oil otherwise the puri recipe for pani puri will be greasy and might turn soggy.
4. Ensure that all the rolled puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.
5. Please do not fry the puchka puri on low flame. The oil should be very hot first and then reduce it to maintain the flame at medium throughout until we fry them.

Why is my pani puri not crispy?

The roundels should not be thick. Whereas the puris are rolled to a normal chapati thickness or even a bit thicker than chapati. So they become soft. Once the fried pani puris get cooled at room temperature, immediately add them to a jar or box and close the lid tightly so that they remain crisp.

How should there be consistency of the dough of golgappa ?

The puri for pani puri needs to be crispy, and that is achieved only with the activation of gluten strands in the semolina. That’s why it is
important to knead the dough well, so it is elastic enough when rolled
out without any tearing.

How should be the thickness of the dough when you roll it out ?

Roll the dough as thin as possible (1-1.5 mm) before cutting them into tiny circles. It should be rolled uniformly too and and do not have any folds in between. 

What should be the temperature of the oil while frying the puris ?

The oil should be heated on medium-high heat, it should be hot enough
that the puris begin to float and puff up. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. You will have to manage the temperature of the oil all throughout frying them.

Is it important to add baking soda or not ?

Yes, I do add a little baking soda though, coz almost all the puris will puff up. When you don’t add baking soda, you have to rely heavily on rolling out the dough as evenly as possible. It is completely doable and will come with practice. But if you are a beginner at making puris, adding a pinch of baking soda or kneading the dough with club soda would be your safe bet to make perfectly puffed up puris.

What to serve with Suji Golgappa ?

Serve Suji Golgappa with chatpata aloo masala and golgappa ka pani.
I have already posted 2 types of aloo masala and 6 types of golgappa water recipe :
1. Puchka Masala Recipe
2. Aloo Masala Recipe
3. Golgappa Ka Pani Recipe
4. 4 Flavours of Golgappa Pani Recipe

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#Serving Suggestion: This suji golgappa can be used for preparing many chaat recipes like sukha puridahi puripani puri etc.

⇒Do give this recipe a try and share your comments below with me.

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SUJI GOLGAPPA PURI RECIPE

Suji Golgappa Puri recipe with a detailed photo and video recipe – are prepared with semolina, flour, salt, and baking soda. The ones made with suji is called as suji golgappa puri or suji ke golgappe.

Course Snacks
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 40 golgappas
Calories 130kcal
Author Achala

Ingredients

  • ½ cup suji/semolina/rava
  • 1 tbsp all purpose flour (maida)
  • A pinch of baking soda
  • A pinch of salt
  • Oil for deep frying

Instructions

kneading the dough for golgappa :

  • Collect all the required ingredients.
  • Take a bowl and put semolina, flour, salt, and baking soda in the sieve.
  • Sieve it (we are doing so so that all the ingredients are well mixed).
  • Mix again very well so that the all the ingredients is mixed evenly.
  • Add lukewarm water in the suji little by little.
  • Add 1-2 tablespoons at a time and knead a smooth, elastic dough that is neither too soft nor too stiff. Rava absorbs water so if you knead a very stiff dough, it will get difficult to roll out the dough later.
  • Knead to a semi soft elastic dough and smooth adding more water if required.
  • Cover the dough with a damp kitchen napkin and keep aside for 30 minutes to set. The dough puffs up.

rolling out the puri :

  • After the resting period, place it on rolling surface.
  • Knead it really well until it gets smooth and soft for another 2-3 minutes.
  • Divide the dough into 3 parts.
  • Take each portion and give it a round shape like ball. Press it between your palms and place on rolling board.
  • Place one dough ball on the rolling board and roll to a large round roti.
  • There should be no cracks in the rolled dough and you can flip the entire rolled dough without it breaking or tearing apart.
  • Keep on rolling to a thin and even round. the puris have to be thinly rolled.
  • The rolled out dough should not be too thick as the puris won’t puff up, and they should neither be so thin that you can see the surface of the board through it.
  • With a cookie cutter or a small bowl, cut small round puris from the rolled dough.
  • Remove extra dough and mix it with remaining dough.
  • Place the small roundels in a plate without them touching each other.
  • Cover these puris covered with a moist kitchen towel.
  • Collect the scraps together and knead again, roll it out repeat the same procedure until all the dough is used up. In this way make all the puris and keep them covered in a moist kitchen towel.

frying the puris :

  • Heat oil in a deep frying pan over medium flame for deep frying.
  • To check the right temperature of the oil, add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the puris can be fried now.
  • When oil is medium hot, take 7-8 puris and slide them gently in oil. Do not drop them together, do it one after another. They will puff up quickly as soon as you add them to the hot oil.
  • You may nudge the puris with a slotted spoon to help them puff up. Reduce the temperature to medium-low once the puris puff up to maintain the temperature.
  • Keep flipping them on both sides until it reaches a light golden brown color.
  • Remove and place them on paper napkin to absorb extra oil.
  • Fry the remaining puris, in the same way, maintaining the temperature of the oil as required. If the oil is too hot, the puris will burn, and if it is warm, the puris will absorb a lot of oil.
  • Store the semolina pani puri in a air tight container and relish eating for up to 10 to 15 days. Whenever you want to eat gol gappas, just take them out from the container and serve.

Nutrition

Nutrition Facts
SUJI GOLGAPPA PURI RECIPE
Amount Per Serving
Calories 130
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Suji Golgappa (Step By Step Instructions With Photos) :

kneading the dough for golgappa :

1. Collect all the required ingredients.

2. Take a bowl and put semolina, flour, salt, and baking soda in the sieve.

3. Sieve it (we are doing so so that all the ingredients are well mixed).

4. Mix again very well so that the all the ingredients is mixed evenly.

5. Add lukewarm water in the suji little by little.

6. Add 1-2 tablespoons at a time and knead a smooth, elastic dough that is neither too soft nor too stiff. Rava absorbs water so if you knead a very stiff dough, it will get difficult to roll out the dough later.

7. Knead to a semi soft elastic dough and smooth adding more water if required.

8. Cover the dough with a damp kitchen napkin and keep aside for 30 minutes to set. The dough puffs up. 

rolling out the puri :

1. After the resting period, place it on rolling surface.

2. Knead it really well until it gets smooth and soft for another 2-3 minutes.

3. Divide the dough into 3 parts.

4. Take each portion and give it a round shape like ball. Press it between your palms and place on rolling board.

5. Place one dough ball on the rolling board and roll to a large round roti.

6. There should be no cracks in the rolled dough and you can flip the entire rolled dough without it breaking or tearing apart.

7. Keep on rolling to a thin and even round. the puris have to be thinly rolled.

8. The rolled out dough should not be too thick as the puris won’t puff up, and they should neither be so thin that you can see the surface of the board through it.

9. With a cookie cutter or a small bowl, cut small round puris from the rolled dough.

10. Remove extra dough and mix it with remaining dough.

11. Place the small roundels in a plate without them touching each other.

12. Cover these puris covered with a moist kitchen towel.

13. Collect the scraps together and knead again, roll it out repeat the same procedure until all the dough is used up. In this way make all the puris and keep them covered in a moist kitchen towel.

frying the puris :

1. Heat oil in a deep frying pan over medium flame for deep frying. 

2. To check the right temperature of the oil, add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the puris can be fried now.

3. When oil is medium hot, take 7-8 puris and slide them gently in oil. Do not drop them together, do it one after another. They will puff up quickly as soon as you add them to the hot oil.

4. You may nudge the puris with a slotted spoon to help them puff up. Reduce the temperature to medium-low once the puris puff up to maintain the temperature.

5. Keep flipping them on both sides until it reaches a light golden brown color.

6. Remove and place them on paper napkin to absorb extra oil.

7. Fry the remaining puris, in the same way, maintaining the temperature of the oil as required. If the oil is too hot, the puris will burn, and if it is warm, the puris will absorb a lot of oil.

8. Store the semolina pani puri in a air tight container and relish eating for up to 10 to 15 days. Whenever you want to eat gol gappas, just take them out from the container and serve. 

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