Aate wale gol gappe recipe in cookingfood

Aate wale gol gappe recipe in cookingfood

Mouth watering comes on seeing Golgappa filled with spicy water, boiled potato peas. They are also called Pani Puri, Ghupachup, Puchka and Puchki. They are also made from semolina and also with flour. Golgappas made from flour are much lighter in weight than Suji Golgappa. Making crispy crispy golgappas is not difficult at all. Try it yourself.

Ingredients for Golgappa Puri Recipe

Flour - 1 cup (150 grams)

Semolina - 3 tbsp (30 grams)

Oil - for frying

Method - how to make how to make puri for golgappa or pani puri

To make Gol Gappa of flour, firstly knead the dough. For this, take out the flour in a big bowl, add semolina to it, and after adding a little water, prepare it by kneading a stiff dough even with puri flour.

Wrap the dough in a wet cloth for 30 minutes. After 30 minutes, remove the cloth from the flour and apply oil on your hands to make the dough smooth and smooth. After kneading the dough for 4-5 minutes, it will be smooth.

Now wrap the dough again in a wet cloth and keep it for half an hour. After half an hour, remove the cloth and lubricate the dough once again for 3-4 minutes and then wrap the dough in a wet cloth and keep it for half an hour and after that again it will be used for 4-5 minutes and muscle. Make it smooth.

Dough is ready to make gol gappa, break small dough from the dough. Apply oil on the hand and make it round and flatten it by pressing it with your hand. Keep these balls covered.

Take two cotton clothes and squeeze them wet, spread a cloth and place Golgappa on top of it. Take one dough ball, place it on a circle and roll out into a round about 2 inches in diameter. Place the rolled golgappa on the cloth and cover it with another wet cloth, roll all the dough pieces one by one and keep it covered on the cloth. Make all Gol Gappas by rolling them.

Let the puris be covered with cloth for 15-20 minutes, after which fry them.

Keep the oil in the pan on the gas to heat up. After the oil is well heated, put as much as you can in it and after giving it a little pressure, stir it and fry it, fry it till golden brown and crisp.

Keep the prepared round gaps in a mesh plate placed on top of the plate and fry all the round gaps in the same way, all the extra oil comes out and comes in the plate placed under the plate.

After the gol gappas cool down, serve them with boiled potatoes, peas and how to make Pani for Golgappa.

Suggestion

The dough for gol gappa should be hard and very smooth.

While rolling the gol gappa, keep in mind that it should be rolled evenly, do not be thin in the middle nor be thick from the edges. If this happens, then the gol gappas do not flourish well.

When the round gaps are puffed up with a spoon, they swell up well.

To make 60-70 gol gappas

Time - 80 minutes