sooji golgappa recipe

Golgappa Puri Recipe for Pani Puri with Rava – Sooji Puchka

Golgappa Puri Recipe for Pani Puri with Rava – Sooji Puchka

Sooji pani puri, also known as gol gappa, have always been a favorite among all. These are so popular and favorite that no special introduction is needed! These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. Today we have sooji gol gappa recipe for you all.

We all are tempted to the tangy-masala water and gol gappas stuffed with boiled potatoes-peas. We are so fond of gol gappas that we can have them plain as well. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. These semolina or wheat flour pooris, drenched in tangy-spicy or sweet flavored water makes you keep on going eating till you can eat no more! Why don’t you try it yourself? So, here’s the recipe for making wheat flour gol gappas which is really easy to follow.

Directions

Making:

Take semolina in a big mixing bowl and add oil to it. Mix it nicely with hand until oil mixes well with semolina. Now add lukewarm water in small portions to knead soft dough. For this much quantity of semolina, half cup of water is required. Let it rest for 20 minutes.

sooji gol gappa recipe

20 minutes are over now and semolina has risen as well. Heat enough oil in a wok for deep frying the gol gappas. Take some dough and place it on the rolling board. Knead the dough until it becomes smooth and soft.

sooji gol gappa recipe

Make small ball of it. Grease the palms with some oil and roll each dough ball until it becomes smooth. Flatten the dough and roll it gently with rolling pin keeping it thick. Similarly, roll all the puris.

sooji golgappa recipe

Slide the gol gappa puris into very hot oil. Place as much as puris possible into the oil. Reduce the flame to medium. Flip the sides and fry until the puris turn golden brown in color and crispy.

sooji gol gappa

Drain the fried puris on the layer of tissue paper placed on the sieve. This way excess oil will get drained out. Similarly, prepare the rest of the gol gappa puris until the dough is utilized completely. Gol gappa puris are now ready.

sooji gol gappa recipe

For making spicy water for gol gappas, place soaked dry mango chunks in mixer jar along with the water in which it was soaked. Churn and make a smooth paste of it.sooji gol gappa recipe

Transfer this dry mango paste on a sieve. Strain it in a bowl with the help of a spoon. Discard the threads left on the sieve.

sooji gol gappa recipe

Now place green coriander leaves in the mixer jar followed by, green chilly, black peppercorns, ginger, black salt, dry mint powder, roasted cumin powder and salt. Add some water to it. Grind everything into a fine paste.

sooji gol gappa recipe

Add this paste into the strained mango pulp. Mix it well. Add 2 to 2.5 litre of water and stir to mix everything really well. Delicious spicy water is now ready.

sooji gol gappa recipeServing:

To serve, take a gol gappa puri and break in the centre. Place few potato pieces along with some sweet chutney. Pour some water in it and eat it. Enjoy! Serve this crisp and delectable gol gappa along with its spicy water, spicy potato and sweet chutney and relish eating. For spicy potato, finely chop boiled potatoes and add black salt, roasted cumin powder and some chopped green coriander to it.

sooji golgappa recipeSuggestions

  • Knead soft dough with semolina. Knead and mash the dough until it becomes smooth. If cracks appear on it then it is not kneaded well or may be it is hard.
  • Roll it thick by gently pressing it with rolling pin. It should not be thin otherwise it won’t puff up.
  • Oil should be very hot for frying gol gappa puris.
  • For 40-45 gol gappas
  • Time – 50 minutes

Golgappa Puri Recipe for Pani Puri with Rava sooji golgappa recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Semolina – 1.25 cup (200 grams)
  • Oil – more than ¼ cup (70 grams)
  • Oil – for frying
  • Dry mango chunks – 50 grams (soaked)
  • Green coriander – 50 grams
  • Green chilly – 6-7
  • Black peppercorns – ½ tsp
  • Black salt – 2 tsp
  • Salt – ½ tsp
  • Roasted cumin powder – 1 tsp
  • Dry mint powder – 1 tsp
  • Ginger – 1 tsp (paste)
Instructions
  1. Take semolina in a big mixing bowl and add oil to it. Mix it nicely with hand until oil mixes well with semolina. Now add lukewarm water in small portions to knead soft dough. For this much quantity of semolina, half cup of water is required. Let it rest for 20 minutes.
  2. minutes are over now and semolina has risen as well. Heat enough oil in a wok for deep frying the gol gappas. Take some dough and place it on the rolling board. Knead the dough until it becomes smooth and soft.
  3. Make small ball of it. Grease the palms with some oil and roll each dough ball until it becomes smooth. Flatten the dough and roll it gently with rolling pin keeping it thick. Similarly, roll all the puris. Slide the gol gappa puris into very hot oil. Place as much as puris possible into the oil. Reduce the flame to medium.
  4. Flip the sides and fry until the puris turn golden brown in color and crispy.
  5. Drain the fried puris on the layer of tissue paper placed on the sieve. This way excess oil will get drained out. Similarly, prepare the rest of the gol gappa puris until the dough is utilized completely. Gol gappa puris are now ready. For making spicy water for gol gappas, place soaked dry mango chunks in mixer jar along with the water in which it was soaked. Churn and make a smooth paste of it.
  6. Transfer this dry mango paste on a sieve. Strain it in a bowl with the help of a spoon. Discard the threads left on the sieve.
  7. Now place green coriander leaves in the mixer jar followed by, green chilly, black peppercorns, ginger, black salt, dry mint powder, roasted cumin powder and salt. Add some water to it. Grind everything into a fine paste.
  8. Add this paste into the strained mango pulp. Mix it well. Add 2 to 2.5 litre of water and stir to mix everything really well. Delicious spicy water is now ready.
  9. To serve, take a gol gappa puri and break in the centre. Place few potato pieces along with some sweet chutney. Pour some water in it and eat it. Enjoy!
  10. Serve this crisp and delectable gol gappa along with its spicy water, spicy potato and sweet chutney and relish eating. For spicy potato, finely chop boiled potatoes and add black salt, roasted cumin powder and some chopped green coriander to it.

 

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