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.

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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

Calories: 130kcal

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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