Hardly any Indian would be unfamiliar about this delicious street snacks called golgappa or pani puri. I very often love to have this spicy golgappa with tangy sweet tamarind chutney but not on street. I prepare all ingredients like spicy water, sweet tamarind chutney, filling and puri at home only.
People say that making pani puri at home is difficult. I think if you have master the recipe of puri, then rest of the dish is very easy. The tricky part is making golgappa.
To be honest I had tried more than 4 times to get perfect golgappa recipe . Through out the post I have noted the important points where things may go wrong. Trust me this recipe is going to be hit.
Apart from recipe, I also wanted to share information on my youtube channel which I recently started to demonstrate recipe more clear. I am including videos in my post. Please go to channel and subscribe if you want me to continue with the videos. You can also request the video recipe of a particular dish.
Let's see the golgappa recipe now.
Ingredients
1 cup regular semolina (sooji)
2 pinch baking soda
1 teaspoon oil
1 teaspoon all purpose flour (maida)
1/4 cup +2 tablespoon warm water
Step by step golgappa recipe
Step 1. Measure 1 cup of semolina and pulse in a mixer for a minute. Take it out in a large mixing bowl.
Note - This step is done because I am using regular semolina. If you find semolina fine variety, no need to grind it.
Step 2. Add baking soda and oil to semolina and give it a quick stir.
Step 3. Then add all purpose flour and mix it again.
Step 4. Add water and knead the dough.
Step 5. Add water spoon by spoon while kneading. Dough texture should be hard after kneading.
Note - Kneading is the key point which makes this recipe perfect. Try to use less water or the water required just to get smooth dough.
Step 6. Knead the dough hard and then smooth the dough out. It took me around 1/4 cup and 2 tablespoons of water and 10 minutes to reach this stage.
Step 7. Cover the dough with kitchen tissue and let it rest on counter for exact 20 minutes. Don't extend rest time.
Note - I have found that if dough rest for longer golgappa doesn't stay crisp.
Step 8. Take the kitchen tissue out and start kneading the dough again. Knead till gluten forms. It means when you stretch the dough it will not break.
Step 9. Divide the dough into two equal parts. Take each part and roll it. Flatten it to make disc.
Step 10. Now roll the disc into large thin sheet. Thickness should be around 1 mm.
Note - If you roll the dough too thin like transparent which means you may able to see the board, golgappa will not puff up. Also don't roll it thick as golgappa will not stay crisp.
Step 11. With a large round cookie cutter make small round shape puri.
Step 12. Heat up oil on medium heat, once the oil reaches right temperature then slow the gas to minimum. Slide 4-5 puri in oil and fry them. Golgappa has to fry at very low temperature. If necessary, once they puff up switch off the gas to maintain low temperature.
Note -Check correct temperature by sliding a pinch of dough in oil. If dough floats to surface in 2 seconds it means its correct temperature.
Step 13. When they become golden in colour take them out. Place them on a tissue to drain excess oil. Let them cool down and serve. You can also store them in a airtight container.
Recipe card - Golgappa recipe
