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Golgappa Puris with Semolina
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Chef :
ZMAGolgappa Puris with Semolina
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2000 ! This recipe marks my 2000th recipe on this platform. These small crisp balls made with Semolina or Suji just melts in mouth. With their awesome texture and subtle flavours, these just set the party mood in. And Golgappa party is everyone's favourite. These are so loved by people that these days, they are used as starters in most of the weddings. Such is the craze of these tiny balls. People love to compete with each in the Pani Puri eating competitions.
Every nukkad has a Pani puri stall without fail. And hence there's no looking back for many. People just flock the stalls day in and day out.
Ingredient
Food ration :
12-14 servingsCooking time :
45 minutes
1 cup
Semolina or Suji
1/2 tsp
Salt
2 tsp
Oil
1 tbsp
All Purpose Flour or Maida
as needed
Water
Cooking instructions
* Step 1
Add all to a bowl and make a smooth yet stiff dough just like that of a Puri dough. Apply a little Oil to the dough and wrap it up in a cling film or cover it up with wet kitchen cloth. Leave on the counter for a good half an hour.
* Step 2
Roll the puris and deep fry in hot oil but keep checking the flame. Oil should be hot but the flame should be maintained.
* Step 3
Roll out a big chapati and cut using a cookie cutter or any sharp cap of a bottle. Enjoy! Yum!
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