Panipuri or Golgappa is the most popular Indian street food, in which crispy puris are filled with spicy tangy pani and potato chickpea masala. It is popular almost all over the India and known by different names like golgappe, paani poori, puchka , gupchup, fulki , panipuri in different states. This is loved by almost everyone. If I want to explain the panipuri it just the blast of flavors in your mouth.
Puris for panipuris are made with atta or suji(semolina). Today I am sharing the atta ones, means aate ke golgappe. Atte ke golgappe might be tricky sometime but here i come with all the tips and tricks you need to know to get it perfect.
making golgappa with this recipe is so easy and foolproof that you cannot go wrong with it. The best part is you can even store the puris up to a month and enjoy the panipuri or sev puri whenever you like in the hygiene and comfort of your own home.
so what are we waiting for let’s get started with the recipe.
Go to Panipuri Video Recipe
- 1 cup Whole wheat flour(gehun ka atta)
- ¼ cup semolina(suji/rava)
- 1 pinch salt
- 1 pinch baking soda (khane wala soda)
- Water to make dough
- Oil for deep frying
In a big mixing bowl take wheat flour, semolina salt and baking soda and mix it well.
Add little water at a time to make a stiff dough.
Knead the dough for at least 5 minutes to make it smooth. Add a teaspoon of oil and knead again for 1 more minute .
cover and let it rest for 15 minutes.
after 15 minutes knead the door once again for a minute and cut out the small balls. keep the dough and the balls covered all the time to avoid drying out.
now take one dough ball at a time and roll it thin with the help of rolling pin.similarly roll all the puris.arrange them on a kitchen towel in a single layer and cover with the clean towel while you roll the remaining puris.
for frying heat oil in a kadhai and deep fry the puris. the temperature of the oil should be high to get the nicely puffed puris.
After dropping the puri into hot oil you need to press it down in the oil with the help of slotter to help it puff up .
Drain and remove on an absorbent paper. After draining keep them well aeriated to avoid becoming soggy and let it cool completely.
The hardest part you knead to wait for at least 4-5 hours or overnight before serving.Can be stored in an air tight container for later use up to a month.
- Do not add more baking soda as it will ruin the taste of the puris they taste soapy and will absorb more oil .
- Do not add more salt because salt also acts as a softening agent.
- Your dough should be stiffer than a regular puri dough to get the crispy puris
- Knead the dough well,it helps create glutelin and making puris nice and crisp.
- Keep the dough,balls and puris covered all the time to avoid drying out before frying.
- I should be really hot to get the nicely puffed puris
- Pressing the puris immediately after dropping in to hot oil helps it to puff up.
- After draining keep in a colander, do not pile up spread nicely to get enough air.it helps making these crisp.
- Serve them next day for better result.
- If yous puris are still not crisp for any reason keep those in Sun for sometime or place in an oven at 100 c for 5-10 mins,will get crispier.let it cool again and serve or store in an air tight container.
Panipuri Video Recipe:
Try this Easy Panipuri recipe and let us know how it turned out for you. We would love to hear from you.