The craving for Golgappa or Golgappe is so real and unpredictable, right? So, why not make them at home and munch them whenever you like? Therefore, my today’s special recipe is all about how to make Suji and Atte ke Golgappe at home! You better note it down, okay? Here is how to make it.
Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all.
Fill them with any flavored water or tamarind chutney, sweet chutney, Khatta Pani Puri ka Paani – they create a party on your palate.
Moreover, you can also make Dahi Puri from it.
However, when we eat the ones made by the stalls, there’s always a concern about hygiene.
Hence, I tried this recipe at home and can very proudly say that they turned out just like the ones sold in the market.
Also known as Puri for Pani Puri or Puchka, the most important thing about this Indian snack is to get its texture and crunch right.
After trying this puri recipe you are sure to get those at home.
Trust me, that way they turn out to be just as ship-shape and crispy as the store-bought ones.
What is Golgappa?
Puri for Pani Puri or Puchka Puri is a fried puffed crispy puri that makes the base of the Pani Puri.
They are filled with a spicy potato and black Chickpea filling and topped with spicy flavored water and then popped in your mouth in one go.
These are undoubtedly India’s most popular street food and you should never miss a chance to eat these while in India.
Why make these at home?
- One of the reasons is that you can make them healthier. Because, at home, we do not add any preservatives or chemicals in the dough.
- You can be sure of the hygiene while making them at home. After reading all the stories floating on the internet about the practices of making Golgappe on a commercial scale, I really prefer to make them at home most of the time.
- Moreover, you can also use the right oil which is fresh and not used on repeats.
- Lastly, you can decide the size of these puris. Therefore, they do not turn out too large or too small when you make them at home.
Why did my Golgappa turn soggy?
This is the most common question asked by readers.
There are 2 things that you might be doing wrong that turned your puri soggy.
Roll the dough as thin as possible (1-1.5 mm) before cutting them into tiny circles. It should be rolled uniformly too.
The temperature of the oil is very important for the Golgappe to puff up and remain crispy after cooling. You will have to manage the temperature of the oil all throughout frying them.
It’s not difficult and once you get a hang of it, it will be no effort. The oil must be very hot initially. Then reduce the heat to medium-low.
Slip the Golgappa in the medium hot oil and slightly press them with the back of the ladle. They will immediately puff up. Immediately flip them and let it puff. Continue adding Golgappe in the hot oil, puffing, and flipping.
Pro Tips by Neha
The texture of the dough should be slightly tighter than the roti dough and softer than the poori dough.
Make sure to knead the dough well for 3-4 minutes.
Cover the dough with a damp cloth at all times except when rolling it.
You have to roll the dough very thin. If it’s not thin enough, your puri will not turn out crispy.
Use a sharp cookie cutter or a steel box with sharp edges of 4-5 cm diameter to cut the Golgappa.
Do not overcrowd the pan while frying.
Keep moving them in the hot oil using a ladle. It will make sure that they cook evenly.
Keep flipping them too once in a while.
Fry the puri until they are nicely browned to make sure they stay crisp for a long time.
Before adding the next batch, bump up the heat once again until oil is hot.
Simmer it again before adding the next batch. Keep repeating this process.
Drain them on a tissue lined plate. It is very important otherwise the oil will not drain out properly and the Golgappe will be greasy.
Cool them for at least 4-5 hours before using.
Store in an airtight container for 6-7 days.
Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion.
That will give a totally different taste to them.
What is the difference between Golgappa and Pani Puri?
Golgappa is the dough ball that makes the base for Pani Puri.
Pani Puri is golgappa stuffed with chutneys and filling.
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How to make Atta Golgappa Step By Step
Mix whole wheat flour, sooji, and salt in a bowl.
Add warm water and knead to make dough of medium-soft texture.
Cover the dough with a damp cloth and keep aside for 15 minutes.
Knead the dough once again for a minute and divide it into 4 equal parts. Roll the dough ball on a lightly floured surface to make a thin circle.
Cut the circle into small 4-5 cm circles.
Heat oil for frying in a pan. Slide the puri into the hot oil and fry until they puff up and become golden brown. Gently press the purses with the back of the ladle.
Flip the puri and fry from the other side as well. Remove the puris on a plate.
How to make Suji Golgappa Step By Step
Mix sooji, maida, and salt in a bowl.
Add warm water and knead to make dough of medium-soft texture.
Cover the dough with a damp cloth and keep aside for 15 minutes.
Knead the dough once again for a minute and divide it into 4 equal parts. Roll the dough ball on a lightly floured surface to make a thin circle.
Cut the circle into small 4-5 cm circle.
Heat oil for frying in a pan. Slide the puri into the hot oil and fry until they puff up and become golden brown. Gently press the poories with the back of the ladle.
Flip the puri and fry from the other side as well. Remove the puris on a plate.
Recipe Card
Atta Golgappa Recipe
Ingredients
- 1 cup Whole Wheat Flour
- ½ cup Fine Sooji
- ½ teaspoon Salt
- Warm water for kneading the dough
- Oil for frying
Instructions
- Mix whole wheat flour, sooji and salt in a bowl.
- Add warm water and knead to make dough of medium soft texture.
- Cover the dough with a damp cloth and keep aside for 15 minutes.
- Knead the dough once again for a minute and divide it into 4 equal parts.
- Make the balls from the dough.
- Roll the dough ball on slightly floured surface to make a thin circle.
- Cut the circle into small 4-5 cm circle using a cookie cutter.
- Heat oil for frying in a pan.
- Once the oil is hot, reduce the heat to medium.
- Slide the puri into the hot oil and fry until they puff up and become golden brown.
- Gently press the poories with the back of the ladle.
- It will help to puff them up.
- Flip the puri and fry from other side as well.
- Remove the puri on a plate lined with kitchen towel.
- Fry all the puri in the same manner.
- Cool them and store in an airtight container.
Riteswar Sahu
It’s awesome, the perfect recipe I have seen! Making it tomorrow, hope it’s going to be good! thanks for sharing 🙂
Neha Mathur
Thnx. Do try and let us know your feedback.
SANGEETA Agarwal
I tried Maida n rawa polgappa they puffed well but became soggy where did I go wrong
Neha Mathur
Please read the post carefully. I have answered all the questions there.
Neha Mathur
Thnx. Do try and share your feedback.
Crecenshia
I tried many recipes from many websites.
This recipe surpasses all.
Thanks.Tastiest and crispiest golgoppas I have ever made.????
Neha Mathur
Thnx a lot for trying and leaving your feedback. I am so glad it worked for you.
Priyanka
Plz share about how to store cooked chickpeas withot keeping it in fridge or refrigerator.
Neha Mathur
I don’t think you can keep cooked food for along time outside refrigerator.
Jaishini
I made this recipe & it was first try …it came out perfect.My family thoroughly enjoyed it.
Made tamarind with mint & spiced it up.Served with tamarind sauce & sambals
Neha Mathur
It is so good to know this 🙂
Prabir Das
Wasted around a kg of Atta & Suji but failed to turn the golgappas Crispy. I’m tired of trying now… I think I may have to leave the urge of eating panipuri
Neha Mathur
Sorry to hear this. Many people have tried this recipes and it had worked for them. Not sure where you went wrong.
Kavita
We have fry the pooris for longer time. We shouldn’t take them out immediately after they puff up. We have to fry them till they turn golden brown.
Other mistake might be in rolling the dough or in kneading the dough.
Jus follow the instructions well.
Neha Mathur
Yes, Kavita. Thanks for explaining it so well.
Sheena
How many suzi golgappe will cum out of this recipe.
Pls shre recipe of the pani too..nd tell hw many glasses will it make?
Neha Mathur
Approximately 50 and the recipe link for pani Puri pani is given in the post itself.
Nida
To cool it down, we have to keep it in any closed container or open
Neha Mathur
Open container. Once they are completely cooled, then put them in an airtight box and store.
Tanu
Can i keep the dough overnight ? And next day kneed it again for 3-4 minutes and make them ?
Neha Mathur
Yes, you can.
Tanveer
Hello, i just made the panipuris and these are the cutest panipuris i have ever seen!! I have kept them down for cooling, though they have lost their crispness. will they become crispy after cooling for 5-6 hours ?
Neha Mathur
If you have rolled them thin enough, they will be crispy.
akanksha singh
Sir I tried it and my puri get puffy but it is not crispy, where is my mistake and how I rectify the kned dough
Neha Mathur
You have to roll it very thin. Not like the regular poori.
Nidhi
Hi…In other recipes baking soda is also mentioned. What difference will it make?
Thanks.
Neha Mathur
You can add baking soda, but if it’s even a little more in quantity, the puri will not come out properly. Thats why I avoid adding it.
Nidhi
Hi…it came out so good! Thank you 🙂 I wish I could send you the photo????
Neha Mathur
Happy to hear 🙂
Shivani
My gol gappas were crispy when I fried them. But after sometime they became soggy.. can u plZ help me by telling where could hav I gone wrong ?
Neha Mathur
Did you follow the exact measurements? Also did you add baking soda or powder?
Shivani
Neither baking soda nor baking powder .. only wheat flour, sooji and salt as written in the recipe and exact measurements..
Neha Mathur
Yes, those are the 3 ingredients I use to make golgappe.
Varsha
My puris puffed up but didn’t become crispy what can be the reason?
Neha Mathur
You have to roll them really thin for them to become crispy. If they are thick, they will not become crispy.
Kshama Khetle
Hi Can we bake them in oven?, If Yes at what temperature?
Neha Mathur
I am not sure if this recipe will work in oven.