 Suji Ki Puri for Golgappa or Pani Puri or Punchka with step by step photo This puri made with semolina, an all-purpose flour, is light and crunchy Suitable for filling various delicious pani puris Make a big batch of this suji k golgape and keep it in an airtight container to make your favorite pani puri or puchka. Pani Puri, as I have always loved this wonderful snack since childhood I remember me and my friends getting pani puri from pani puri walla on agra street many times I have seen how puris are mass made and then sold As a child, I used to wonder how puri comes in such quantity and stays bad There was a family near my house who made these puris in bulk, packed them and then supplied them to grocery stores. We love these cross puris, that most of the time we make them plain I have done this to poor people many times So, I have updated this post with better photos and more tips I got many comments that pani puri gets soft after cooling I never had this problem when I made them The problem, I reasoned, was that the dough was not kneaded well and the poor round thickness Earlier I told to mix the flour well But it is not emphasized that the dough must also have elasticity So this Suzy Kay Golgaap recipe post is updated I must say that getting a packet of ready made purees is easier than making them It makes an effort to make these poor people So when you are free from any work, prepare them The bonus of making homemade suji k golgape is that fresh oil and ingredients are used Plus there are no additives or preservatives added and you know exactly what's going into it They taste better than store bought food These puris can be made in large quantities and stored in an airtight container This recipe yields 50 to 60 servings However, you can easily halve or double the recipe You can use this suji k golgappa to make pani puri or golgappa or ragda puri or puchka or dahi puri, just cut it into pieces and make ragda patti, dahi papi chat, aloo chana chat, sev puri, veal puri or just have it. Simple |
How to make Suji ke Golgappe
Make the Suji (Semolina) Dough
- 1. In a mixing bowl, take 1 cup of fine unsalted semolina or rava or semolina (160 grams), 1 tablespoon of oil, 3 to 4 pinches of baking soda and ¼ teaspoon of salt.
- Remember to use fine texture rava You can also use Bombay Rava It should have a shelf life and should not be infested with insects or mold
- Your. Mix the oil evenly with the semolina with your fingers
- 3. Here’s the evenly mixed oil, sooji and salt mixture.
- 4. Now add 1 tablespoon maida (all purpose flour) to this mixture.
- 5. Mix again very well so that the all purpose flour is mixed evenly
- 6. Add 3 tablespoons of water first.
- 7. Stir and mix again.
- 7. Then add 1 tbsp more water and knead the dough Soji absorbs water when chewed So add water in portions while chewing Then add 2 tbsp more water and keep it on your knees I added 2 tablespoons of water
- Depending on the quality of the semolina, you may need to add a little less or more Kneading is important in getting the perfect pani puri texture
- Remember that the dough is neither too soft nor too hard If you soften the dough, add 1 to 3 tablespoons more semolina If the dough seems stiff, sprinkle some water and knead it with your knees.
- 8. Puri dough should be elastic The gluten strands must be formed, which gives structure and shape to the poor
- The right texture of the dough also helps to puff up the poor ones and helps them stay crisp So stir very well
- Elasticity helps in non-cracked and thinly rolling dough While rolling, the dough should roll easily without any cracks
You should be able to easily tear or break the rolled dough and lift it without separating
9. Knead to a semi-soft elastic dough.
10. Keep the well kneaded dough in a bowl or pan.
12. Cover with a damp kitchen towel or napkin and let the dough rest for 30 minutes.
13. Here’s the dough after resting for 30 minutes.
14. Knead the dough again for 2 to 3 minutes.
Assemble and Roll
15. Now divide the dough into two or three parts Take a piece on your work surface and start rolling Avoid adding any dry flour while kneading Keep the rest of the dough covered with a damp kitchen towel so it doesn't dry out.
16. Roll into a large round You can see that there are no cracks in the rolled dough and the dough has good elasticity. You can flip the whole rolled dough without breaking or tearing it
17. Continue to roll a thin and even round The poor have to roll thin If not thinned, the root becomes thick and remains soft even after roasting If the dough is not rolled evenly, the poor will not be proud
18. With a cookie cutter or a small bowl or a small bowl lid, cut small to medium discs from the rolled dough. Using a cookie cutter gives shape and size to the poories
You can also make small balls and roll them with a rolling pin But then the poor will not have the same and equal size
19. Remove the edges of the dough and place them on a small round plate without touching each other. Cover these poor people with a damp kitchen towel
Collect the dough scraps and mix it lightly Roll this dough again and make the same for the poor
Prepare all the poories this way and cover them with a damp kitchen towel. You can roll them and fry them at the same time
Fry Golgappa Puri
20. Heat oil for deep frying in a kadai or pan The oil should be medium hot Add a small piece of dough ball to the hot oil
If the ball keeps coming to the surface, the oil gets hot and the poor guy can be fried now Do not fry them in low temperature oil as it will brown the puri with the oil
Frying at a high temperature will brown the crust quickly but the batter inside will be shallow and soft.
21. Slide a few poor ones into the oil But do not overfill the kadai
22. They will puff up quickly as soon as you add them to the hot oil Depending on the size of your pan, you can fry 4 to 8 pieces at a time Poke the poor with a frying pan so that they boast
23. Flip once with a slotted spoon Flip twice as needed
24. After the oil stops sizzling, fry the poori until light golden or golden Even after they turn golden, fry them in oil for a few seconds, so that they crisp up
Frying this way gives the poor guys a crispy exterior and interior Otherwise, they can be soft on the inside and gooey on the outside
25. Drain the purees on kitchen paper towels There will also be some flat puris You can use it to make sev puri, veal puri, chana dal vel puri or papadi chat.
26. Continue to fry the remaining pooris this way in batches.
27. Drain puris on paper towels to remove excess oil.
28. Once cooled to room temperature, immediately put them in a jar or box and close the lid tightly.
29. A close-up photo showing the crispy texture of the pooris.
30. Make pani puri, dahi puri and ragda puri from this homemade puri or golgappa and puchka.
31. You will get 50 to 60 soji purees from this recipe If stored in an airtight box or container, they will keep good and bad for a month
If the crisp texture is lost, dry the parries in a pan or skillet for a few minutes, until they become crisp.
Or you can bake them in a hot oven at 180 degrees Celsius for a few minutes. But be careful not to over brown or burn them in the oven So keep a check while toasting in the oven
You can scale the recipe depending on the quantity you want to make
Pani for Golgappa
- Ingredients for Panipuri Pani
- Mango Peel - 50 gms
- Pineapple – 50 grams or one cup
- Green Chili – 6-7
- Black pepper - 2/ts spoon
- Black salt - 2 tsp
- Salt - 2/ts spoon
- Roasted cumin seeds – 1 tsp
- Dry mint – 1 tsp or green mint leaves 2 tsp
- Ginger paste – 1 teaspoon or 1 inch piece of ginger
how to make golgappa Pani
Wash sour mangoes and soak them in water for 3-4 hours, this makes them soft and ready Place the curd in a mixer bowl and make a fine paste Sieve the paste and take it out in a bowl, remove the remaining fiber in the sieve.
Make a fine paste by mixing pineapple leaves, green chilies, black pepper, ginger paste, black salt, mint powder, roasted cumin powder, salt and little water in a mixing bowl.
Add coriander-mint paste and water to the filtered sour dal and mix well Delicious water is prepared for Gol Gapas We can also add gram flour bundi to it
To serve pani puri, peel the boiled potatoes and cut them into small pieces, add roasted cumin seeds, salt and some green coriander and make a sweet chutney.
Keep the semolina pani puri in an air tight container and keep it in a cool place for 10-15 days.
Expert Tips To Make Best Golgappa Puri
- Always cover the dough with a damp cloth even while rolling the purees If the dough is dry, you will not be able to roll the dough easily
- Make sure all the rolled puris are covered with a damp cloth If the puris is dry, then the puris will not boast
- These tips come from experience Remove the wet cloth from the puri before frying
- Depending on the size of the kadai you can fry 4 to 7 purees at a time
- Do not add oil to the knee as it will become soft after suzy k golgape
- The dough with the gluten strands has to be semi-softened The dough must have elasticity These factors give a distinct advantage Poor people are worse after a cold
- Refined flour or all-purpose flour (maida) is used to bind the dough Avoid adding more flour to the batter If the dough is not binding well, you can add a few tablespoons more flour But don't add too much
- The purees must be thin If you don't roll them thinly, they won't puff up well and will be soft on the inside
- Fry the puree in medium hot oil If the oil is not hot enough, the purees will absorb the oil and soak in the oil Too hot oil will burn Suzy K Golgap
