on Aug 28, 2018, Updated May 13, 2020
Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. Fill them with any flavored water or tamarind chutney, sweet chutney, Khatta Pani Puri ka Paani – they create a party on your palate. Moreover, you can also make Dahi Puri from it. However, when we eat the ones made by the stalls, there’s always a concern about hygiene. Hence, I tried this recipe at home and can very proudly say that they turned out just like the ones sold in the market. Also known as Puri for Pani Puri or Puchka, the most important thing about this Indian snack is to get its texture and crunch right. After trying this puri recipe you are sure to get those at home. Trust me, that way they turn out to be just as ship-shape and crispy as the store-bought ones.
What is Golgappa?
Puri for Pani Puri or Puchka Puri is a fried puffed crispy puri that makes the base of the Pani Puri. They are filled with a spicy potato and black Chickpea filling and topped with spicy flavored water and then popped in your mouth in one go. These are undoubtedly India’s most popular street food and you should never miss a chance to eat these while in India.
Why make these at home?
One of the reasons is that you can make them healthier. Because, at home, we do not add any preservatives or chemicals in the dough. You can be sure of the hygiene while making them at home. After reading all the stories floating on the internet about the practices of making Golgappe on a commercial scale, I really prefer to make them at home most of the time. Moreover, you can also use the right oil which is fresh and not used on repeats. Lastly, you can decide the size of these puris. Therefore, they do not turn out too large or too small when you make them at home.
Why did my Golgappa turn soggy?
This is the most common question asked by readers. There are 2 things that you might be doing wrong that turned your puri soggy. Roll the dough as thin as possible (1-1.5 mm) before cutting them into tiny circles. It should be rolled uniformly too. The temperature of the oil is very important for the Golgappe to puff up and remain crispy after cooling. You will have to manage the temperature of the oil all throughout frying them. It’s not difficult and once you get a hang of it, it will be no effort. The oil must be very hot initially. Then reduce the heat to medium-low. Slip the Golgappa in the medium hot oil and slightly press them with the back of the ladle. They will immediately puff up. Immediately flip them and let it puff. Continue adding Golgappe in the hot oil, puffing, and flipping.
Pro Tips by Neha
The texture of the dough should be slightly tighter than the roti dough and softer than the poori dough. Make sure to knead the dough well for 3-4 minutes. Cover the dough with a damp cloth at all times except when rolling it. You have to roll the dough very thin. If it’s not thin enough, your puri will not turn out crispy. Use a sharp cookie cutter or a steel box with sharp edges of 4-5 cm diameter to cut the Golgappa. Do not overcrowd the pan while frying. Keep moving them in the hot oil using a ladle. It will make sure that they cook evenly. Keep flipping them too once in a while. Fry the puri until they are nicely browned to make sure they stay crisp for a long time. Before adding the next batch, bump up the heat once again until oil is hot. Simmer it again before adding the next batch. Keep repeating this process. Drain them on a tissue lined plate. It is very important otherwise the oil will not drain out properly and the Golgappe will be greasy. Cool them for at least 4-5 hours before using. Store in an airtight container for 6-7 days. Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion. That will give a totally different taste to them.
What is the difference between Golgappa and Pani Puri?
Golgappa is the dough ball that makes the base for Pani Puri. Pani Puri is golgappa stuffed with chutneys and filling. You might also like Pav Bhaji Aloo Chaat Misal Pav Matar Chaat
How to make Atta Golgappa Step By Step
Mix whole wheat flour, sooji, and salt in a bowl.
Add warm water and knead to make dough of medium-soft texture.
Cover the dough with a damp cloth and keep aside for 15 minutes.
Knead the dough once again for a minute and divide it into 4 equal parts. Roll the dough ball on a lightly floured surface to make a thin circle.
Cut the circle into small 4-5 cm circles.
Heat oil for frying in a pan. Slide the puri into the hot oil and fry until they puff up and become golden brown. Gently press the purses with the back of the ladle.
Flip the puri and fry from the other side as well. Remove the puris on a plate.
How to make Suji Golgappa Step By Step Mix sooji, maida, and salt in a bowl.
Add warm water and knead to make dough of medium-soft texture.
Cover the dough with a damp cloth and keep aside for 15 minutes.
Knead the dough once again for a minute and divide it into 4 equal parts. Roll the dough ball on a lightly floured surface to make a thin circle.
Cut the circle into small 4-5 cm circle.
Heat oil for frying in a pan. Slide the puri into the hot oil and fry until they puff up and become golden brown. Gently press the poories with the back of the ladle.
Flip the puri and fry from the other side as well. Remove the puris on a plate.
