30 days
30 mins
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Indians are crazy for street food and the most popular among them is Pani Puri. It is famous and also known from other names such as, golgaape, puchka, patasi, gupchup. People can eat these golgappe any time anywhere. Today we are showing how can we prepare crispy and puffed golgappa with rava / sooji / semolina in simple way.
Uploaded by admin on 08-Apr-2020. Last edited: 08-Apr-2020

200gram sooji / rava / semolina
40ml hot oil
1/2 tsp salt
A pinch of baking soda (meetha soda)
Add 200gram sooji, salt, a pinch of baking soda in a bowl. Mix.

Mix 40ml hot oil in sooji. Knead soft dough using water. Cover and keep aside for 30 minutes.

After 30 minutes, knead the sooji dough, if it feels hard, add some water and prepare a soft dough. Knead the dough for 3-4 minutes and make it smooth.

Prepare small balls from the sooji dough. Roll the balls in small ovals with a rolling pin.

Cover all the rolled oval puris with a cotton cloth.

Fry the puris in hot oil on high flame, once the puris are puffed up. Decrease the flame and fry till they become crispy. Take out the fried puris and allow to cool.

All puris are perfectly puffed up, just see how crispy they are. Store in a zip lock bag.

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.