Sooji Pani Puri Recipe – Crispy Homemade Semolina Golgappe
The name Golgappe (also known as Pani Puri, Phuchka, or Fuchka) instantly brings water to one’s mouth. A favorite across India, this street-style snack has countless variations depending on the region. Today, we’ll learn how to make crispy semolina Golgappe at home—perfect for loading up with flavorful spicy water, mashed potatoes, or chutneys.
Ingredients
- 1 cup semolina (fine sooji/rava)
- ¼ cup all-purpose flour (maida)
- ½ teaspoon salt
- 1 pinch of baking soda
- Lukewarm water (as needed to knead the dough)
- Oil (for deep frying the golgappe)
Instructions
- In a mixing bowl, combine semolina, all-purpose flour, salt, and a pinch of baking soda.
- Gradually add lukewarm water and knead into a soft and smooth dough.
- Cover the dough with a damp muslin cloth and let it rest for 15–20 minutes.
- After resting, knead the dough again briefly.
- Divide the dough and roll it out thinly on a lightly floured surface.
- Cut small round discs using a cookie cutter or a small bowl.
- Heat oil in a deep frying pan over medium heat.
- Fry 3–4 puris at a time, gently pressing them to help puff up.
- Once golden and crispy, remove and drain on tissue paper.
- Let them cool completely; the golgappe will become crunchy as they cool.
- Serve with chilled spicy pani and your choice of fillings.
Chef’s Tips
- For extra crispiness: Add a teaspoon of hot oil while kneading the dough.
- Multigrain version: Mix some wheat flour or rice flour with semolina.
- Stuffed puri idea: Add a tiny pinch of carom seeds or crushed cumin for flavor in the dough.
- Mini puris: Use a bottle cap to make bite-sized versions for parties.