Sooji Ke Golgappe is a yummy delicious crispy poori used to make different varieties of chaat.
Sooji Ke Golgappe is a crispy poori requires semolina/sooji/rava. You can use this puri for preparing panipuri, dahi poori, sev poori and many more chaat recipes. It is also known as batashe/fulki/puchka in different regions of India. It is very easy to make and delicious too. Why buy outside golgappe when you can make it easily at home. It is hygienic and healthy as compared to outside golgappe. So, try it out and let us know your feedback.
Tips and Suggestions by Mom Chef:-
- Knead a stiff dough. Keep the dough for at least 15 to 20 minutes for resting. Cover the dough with a wet cloth so that it will not turn dry.
- After resting the dough, knead the dough for some time so that it develops gluten.
- 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.