Golgappa recipe: Indian street food| Golgappa is very popular Indian street food and it has different name in different cities in India like fulki in Uttar Pradesh, phuchka in Bihar, and panipuri in Mumbai.
Have you ever tried preparing golgappa at home? Or you are a golgappa lover? It’s my favourite street food and I yearn for it every time.
Golgappa is popular in Nepal as well, I have visited Nepal many times as it’s border is near my hometown. Their they fill golgappa with boiled chickpea and tamarind water.
This recipe is little bit time taking, but you will love the result and once you prepare it you will prepare again and again to satisfy your craving.
By preparing the pani puri at home you can ensure it’s cleanliness, ingredients you are using and in the oil you fry the puri.
Whenever you prepare golgappa then do prepare Dahi puri for sweet and tangy flavour.
- What is golgappa?
- What is the English name of golgappa?
- How to make golgappa crispy?
- Step by step instructions
- Tips for perfect golgappa
- Other recipes you might like:
What is golgappa?
Golgappa or pani puri is a small size sunken crispy fried ball or Puri. Which is stuffed with boiled potatoes or boiled chickpeas and with flavoured tangy and sweet water.
What is the English name of golgappa?
Golgappa doesn’t have any English name, it can be called as sweet and savoury crispy water balls.
This recipe needs few ingredients that includes semolina, all purpose flour, salt, baking soda and water to make the dough.
Semolina is a versatile ingredient and effortless to cook anything with it. You can also try out some of these recipe in which semolina is used- eggless semolina cake recipe, 2 ingredients homemade pasta recipe, semolina and coconut gujiya.
How to make golgappa crispy?
Follow the given measurement and steps for good results. Always roll the dough thin otherwise the golgappa won’t puff up and make sure while frying, the oil should neither be too cold or too much hot.
Always let the golgappa cool down before storing it to an airtight container. If you store it directly to an airtight the container then the golgappa will become soggy.
Step by step instructions
- In a large bowl add fine semolina, all purpose flour, salt and baking soda. Mix all the dry ingredients and knead the dough with water.
- The dough consistency should neither be too soft or too hard. If you find that your dough is too much soft and is not malleable then you can add some flour.
- Likewise if the dough becomes hard then you can add little bit of water to make it soft.
- when the dough is prepared, keep it aside for 20-25 minutes by covering it with a damp cloth.
- After 20-25 minutes roll the dough by sprinkling some flour on board with a rolling pin and roll until thin.
- Cut the rolled thin dough with a round cookie cutter, or with a round cap of some container.
- Roughly the circle size should be around 4 to 5 cm.
- After cutting the circle remove the edge and place small disc on a plate with a damp cloth. Make sure you don’t place it one over other otherwise it will stick to each other.
- Do the same for rest of the dough and make sure you always cover the shaped golgappa and dough as well otherwise, it will get dry and become hard.
- In a deep frying pan heat the oil on medium flame. Oil should be medium hot.
- Once the oil is hot add one by one puris into it, press the puri gently with the help of a ladle and it will puff up then float on the top.
- Flip the puri and cook it from both the sides until golden and crispy.
- Drain the fried puris on the absorbent paper. Allow it to cool down.
- Panipuri or golgappa is ready.
Tips for perfect golgappa
- Dough should be of medium consistency neither too soft nor too hard.
- Always cover the dough and shaped puri with damp cloth to prevent it from being hard and dry.
- Make sure the oil is hot enough before frying.
- Fry the puri on medium to low flame. When you add the puri to oil then you should fry it on medium flame, when the puri puff up bring the flame to low and fry it until golden and crispy.
- Don’t overcrowd the oil with puri. Add one by one and press the puri gently with ladle in oil then the puri will puff up, flip and fry it from both side.
- Flip the puri continuously to prevent it from burning.
- You can fry 4-7 puri at once.
- Let the fried golgappa cool down and dry in a big plate or big vessel in room temperature but make sure that you don’t let the fried puri to sit in the air.
- Store the golgappa in the airtight container.
Other recipes you might like:
- 1 cup fine semolina
- 1 cup all-purpose flour (maida)
- 1 teaspoon salt
- A pinch of baking soda (meetha soda)
- Oil for frying
- In a large bowl add 1 cup fine semolina, 1 cup all purpose flour, 1 teaspoon salt and a pinch of baking soda.
- Mix all the dry ingredients and knead the dough with water.
- The dough consistency should be medium neither too hard nor too soft. Rest the dough for 20-25 minutes.
- Roll the dough on rolling board until thin. Roll it from all the side.
- When the rolled dough with a small round cookie cutter. Circle size should be around 4 to 5 cm.
- Cover the shaped poori with the damp cloth and do the same for rest of the dough.
- Heat the oil in the deep frying pan, fry the poori at medium flame, gently press the poori with the back of a ladle and it will puff up.
- Flip the poori from both sides until crispy and golden.
- Transfer the fried poori in a plate lined with absorbent paper.
- Let them cool and store them in an airtight container or have it right away after cooling.
Roll the dough from all the sides equally.
Don't overcrowd the poori in oil while frying.
Amount Per Serving: Calories: 220
All information presented and written within shellyfoodspot.com are intended for informational purposes only.
This recipe involves simple techniques while frying and shaping and it’s not difficult preparing golgappa at home, after some practice you will prepare crispy and perfect golgappa
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