HOW TO MAKE GOLEGAPPE

Golgappe is a snack liked by both men and women. It has a huge column of customization according to taste, it is also liked by kids. Preferred taste is “teeth”(spicy, chili). It is present in most oIndian weddings and functions. But we do not have weddings and functions so often so we go to street vendors and have the treat which is quite unhygienic. So in order to be hygienic, we prefer to make it at home we provide a simple method which is a followed,

PREPARATION TIME: 30 MIN.

COOKING TIME: 25 – 35 MIN.

TOTAL SERVINGS: 20 TO 25 PIECES

Golgappe mahakarma foods
Golgappe

INGRDIANTS

 

1 CUP SEMOLINA(RAVA/SUJI)

2 TABLESPOON MAIDA

1/4 TEASPOON BAKING POWDER

SALT AS PER TASTE

OIL, FOR DEEP FRYING

SMALL ROUND CUP TO CUT PURIES

BOWL

WATER

DAMP CLOTH(mal mal ka kapda)

DIRECTIONS

STEP 1: Take semolina, maida, baking soda and salt in a bowl and mix them well.

STEP 2: Add water simultaneously in order to bind to form a dough.

STEP 3: Now wrap the dough in DAMP CLOTH and leave it for 20 to 25 min.

STEP 4: Next unwrap the dough after 20 to 25 min and knead until soft.

STEP 5: Now divide the dough into 20 to 25 parts and make balls out of them by pressing them between your palms.

NOTE: If you try doing by making a single roti and cutting by bowl then it would not turn to be a puri into able but more like a chapati.

STEP 6: Now spread one ball by rolling to convert into a roti of about 1 to 2 mm. try to keep it as thin as possible as it will decide the crisp and taste of your puries which very important and one of the main element. without good puries.

STEP 7: Now here’s the last step, put each puri into oil for deep fry and make sure there are not moe than 5 to 6 puries in the pan don’t put all together put them simultaneously the must not stick to each other.

 

 

 

 

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