Golgappe | Puri for Panipuri

  • Prep Time
    40 Minutes
  • Cook Time
    10 Minutes
  • Difficulty Level
    Intermediate

Golgappe | Puri for Panipuri is a crispy and crunchy chaat. 

Golgappe | Puri for Panipuri is also known as phuchhka or puchka in Bengal, gupchup in Odisha. You can easily prepare this puri and indulge some panipuri. This is very simple to make if you follow all the tips and tricks. These are crispy in texture and hollow inside. You can put your favourite stuffing in the puri like potato or sprouts and spicy, tangy water. This is a treat for chaat loves. Everyone loves to have panipuri. Also, you can use these puris for making papadi chaat or sev puri and many more chaat recipes. So, try to make it at home and let us know your feedback.

Tips and Suggestions:-

  • Knead a stiff dough. Keep the dough for at least 30 minutes for resting. Cover the dough with a wet cloth so that it will not turn dry.
  • Make small but thin puri. Use oil for greasing and rolling the puri.
  • Fry the puri on a low-medium flame after the oil gets heated.
  • Make panipuri or Papdi Chaat or Churmur Chaat using puri.

For more such exciting recipes like Golgappe | Puri for Panipuri, please click on the following links:

  1. Aloo Chaat | Potato Chaat
  2. Bread Chaat | Instant Bread Chaat
  3. Bhel Puri | Mumbai Special Bhelpuri

Current Recipe Rating

(3.4 / 5)

13 ratings

  • Recipe
  • Text size

Ingredients

  • Aata/Whole Wheat Flour - 1 Cup
  • Sooji/Semolina - 2 Tablespoon
  • Oil - 2 Teaspoon + for frying

Instructions

  1. Take a bowl and add whole wheat flour, semolina, 2 teaspoon oil. Add water to knead stiff (hard) dough. Knead it for 2 to 3 minutes. Then cover it with a wet cloth and keep aside to rest for 30 minutes.
  2. Now, take the dough and knead it to make it smooth and pliable (we have to develop gluten).
  3. Take small portion of the dough and keep the remaining dough in wet cloth.
  4. Grease your rolling pin and rolling pan with oil and make small puri. Roll it thin.
  5. Meanwhile, heat oil for frying. Once the oil is hot, lower the flame.
  6. Fry the puri on a low-medium flame. Press each puri with a spoon so that it will puff.
  7. Once they turn golden brown and crisp, take them out.
  8. 'Golgappe | Puri for Panipuri' is ready to use.
  • Servings : 4 to 6
  • Ready in : 50 Minutes

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Apeksha

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