Few things to keep in mind before starting:
- Golgappa Puri, a round shaped crispy puri which is small enough to entirely fit inside your mouth in one go, is a basic ingredient in many Indian chaat recipes like pani puri, sev puri, dahi puri, dahi papdi chaat, bhel puri- to name a few.
- This famous Indian street food has many names – ‘Golgappa’ in North India; ‘Pani Puri’ in Maharashtra; ‘Puchka’ in West Bengal, Bihar and Jharkhand ; ‘Gup-chup’ in Odisha; ‘Pani ke Batashe’ in Uttar Pradesh and so on.
- It is stuffed with varieties of stuffings like boiled potatoes, boiled chickpeas, ragda, sprouted moong beans etc and is topped with Sweet chutney or tamarind chutney, khatta paani, jaljeera water, heeng flavoured pani and many other variations of flavoured waters available these days.
- Homemade golgappa puris are definitely more hygienic, healthier(prepared by using fresh & healthier ingredients including oil for frying) and devoid of any preservatives / chemicals.
- More over, when you prepare the golgappa puris at home, you can even control the size of your puris to a size comfortable enough for you to consume in one go.
- The key to prepare the perfect golgappa puri is to get a correct crunch, texture and a correct puff of the puris.
- The dough you prepare for sooji golgappa puri should be softer than the chapati dough as sooji has an innate nature of absorbing lots of moisture. Always use warm water for kneading the dough. Also, do knead it well for at least 3-4 minutes and then keep it aside to rest for 30 minutes and again knead it after that for a few minutes to get a smooth dough and then finally prepare the puris out of it. This is necessary to get a perfect texture and crunch in your puris.
- Do not add oil to the dough as it will make the puris soft.
- Do remember to always keep the dough and the rolled puris within some damp cloth till you fry them else they will dry out and your puris will not puff up.
- Divide the dough in 3 equal parts as mentioned in the recipe and roll each part uniformly(if not uniformly rolled then the puris won’t puff up) and as thin as possible(if it is thick then the base of the puri will be thick and remains soft even after frying)(so thin that the rolling board is a bit visible through the chapati rolled out) before cutting them to tiny circles.
- You may use a sharp cookie cutter or some sharp circular utensil having 4-5 cm diameter for cutting uniform sized puris. You may even roll each puri individally but that is quite time consuming. I have used a small container of 5cm dia to do the same in this recipe of mine and it has worked perfectly for me.
- The most important part of frying the puris to a perfect puffed up shape is : i) to let the oil get very hot initially, then put the flame to medium and fry your puris 1-3 in number at a time putting one by one in phases. You will have to mange the heat of your oil while frying from time to time. The oil has to be hot while you fry your puris. & ii) As soon as you dip your puri in the hot oil, just press it in the middle with the back of your perforated ladle / jharni (Punjab) / pauni (Uttar Pradesh) till it puffs up fully and then flip it to fry it to golden brown on both sides.
- I have used sooji and maida in equal proportions to prepare the dough. You may even try these out with whole wheat flour instead of maida. You will have to use a bit more water to knead the dough in case you are using whole wheat flour.
- Just follow the recipe as it is, including the amount of water used to prepare the dough, to get perfectly crunchy and puffed up puris.
- Cool the prepared puris to room temperature before using them.
- You may even store these in an air tight container for 5-6 days, if and only if you can manage to resist finishing them all in one go!!
Ingredients:(for 30-35 puris)
- Semolina(Sooji)(fine variety) – 1/4 cup
- All purpose flour(Maida) – 1/4 cup
- Baking soda – 1 pinch
- Salt – 1/8 tsp
- Water(for soft dough) – 1/8 cup + 1.5 tsp
- Do read the notes at the start of the blog and follow them well to get the best results.
- Take all the dry ingredients in a bowl and add water in phases to knead a dough softer than the chapati dough as sooji absorbs lots of moisture.
- Knead the dough well for 3-4 minutes, cover it with a damp cloth and keep it aside to rest for 30 minutes.
- Now knead it again for 2-3 minutes and divide it in 3 equal parts.
- Roll each part uniformly into a thin chapati without using any oil or dry flour as explained in the notes above.
- Now using a sharp cookie cutter or some sharp round utensil of 4-5 cm diameter, cut small roundels out of it. Keep the roundels prepared within some damp cloth and do keep them separated.
- Keep on doing the same with the rest of the dough.
- Now heat the oil for frying.
- Switch the flame to medium and slide the roundels one by one, keep on pressing the centre of each with the back of your perforated ladle to puff them up, flip them and fry till golden brown as explained in detail in the notes above.
- Your golgappa puris are ready. Cool them down to room temperature before consuming them.
- Prepare the golgappa khatta pani, imli chutney and the potato-chickpeas stuffing. The link for the these stuffings is shared at the end of this blog. Stuff your golgappa puris with these stuffings and enjoy!
Golgappa khatta pani(spicy sour water) & Potato chickpea stuffing recipe link – https://yoshitaskitchen.com/2020/04/10/golgappa-khatta-pani-spicy-sour-water-potato-chickpeas-stuffing/
‘Cooking for our loved ones with love!’