Golgappa Puri

Call it by any name - golgappa or pani puri or puchka – they all use the same type of crisp puris which are very easy to make at home. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 06 Mar 2019 in Recipes Course

New Update

Main Ingredients	Semolina (rawa/suji), Oil
Cuisine	Indian
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Golgappa Puri

1 cup Semolina (rawa/suji) fine
to deep fry Oil
1 teaspoon Salt

Method

Combine semolina and salt in a bowl. Add 4 tablespoons water and knead into a firm dough. Cover and set aside to rest for 15 minutes.
Heat sufficient oil in a kadai.
Add 1 teaspoon oil to the dough, flatten into a disc and roll out into very thin large disc. Using a small cookie cutter, cut out small puris from the disc.
Deep-fry puris in hot oil till puffed up, crisp and golden. Drain on absorbent paper.
Use as required.

#Oil #Salt #Semolina (rawa/suji)