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Deepanshu Thakral
The name Golgappe (also known as Pani Puri, Phuchka, or Fuchka) instantly brings water to one’s mouth. The name and taste of Golgappe change in every corner of India. In North India, it is called Golgappe and is served with various types of flavored water (such as sweet water, tangy water, and asafoetida water). So let’s learn the recipe for making Semolina Golgappe at home.
Sooji Pani Puri Recipe – How to make Semolina Golgappe
Ingredients
- 1 cup semolina
- ¼ cup all-purpose flour
- 1 pinch of baking soda
- ½ teaspoon salt
- Lukewarm water (for kneading dough)
- Oil (for frying Golgappe)
Instructions
- In a bowl, mix semolina, all-purpose flour, salt, and baking soda.
- Knead a soft dough using lukewarm water.
- Wrap the kneaded dough in a muslin cloth and let it rest for 15 to 20 minutes.
- Heat oil in a deep pan.
- Roll small, round discs from the dough, similar to puris.
- Fry the rolled puris in hot oil.
- Remove the fried Golgappe on tissue paper and let them cool.
- Once cooled, the Golgappe will become crispy.
- Serve the ready Golgappe with Golgappe water.
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About Me
Deepanshu Thakral
A digital marketer with a passion for food blogging and cooking, blending creativity with culinary skills to share delicious recipes and food experiences