Recipe: Tasty Atta Golgappa

Atta Golgappa. 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. <p>Running the kitchen for decades, I share tried and tested Vegetarian recipes with step-by-step photo guide & plenty of tips so that your cooking journey is easier.

Atta Golgappa The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney. In this post I have shared jaljeera made from mint leaves and spices. You can have Atta Golgappa using 5 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Atta Golgappa

  1. It’s 1 cup of whole wheat flour.
  2. It’s 1/2 cup of fine sooji.
  3. Prepare 1/2 tsp of salt.
  4. It’s as required of Warm water for kneading the dough.
  5. It’s as required of Oil for frying.

In market, you can found two types of golgappas are semolina or whole wheat pooris, Generally we call sooji ke golgappe, atte ke golgappe. These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. This is the recipe of making atta golgappa.

Atta Golgappa step by step

  1. Mix whole wheat flour,sooji and salt in a bowl..
  2. Add warm water and knead to make dough of medium soft texture..
  3. Cover the dough with a damp cloth and keep aside for 15 minutes..
  4. Knead the dough once again for a minute and divide it into 4 equal parts..
  5. Make the balls from the dough..
  6. Roll the dough ball on slightly floured surface to make a thin circle..
  7. Cut the circle into small 4-5 cm circle using a cookie cutter..
  8. Heat oil for frying in a pan..
  9. Once the oil is hot, reduce the heat to medium..
  10. Slide the puri into the hot oil and fry untill they puff up and become golden brown..
  11. Gently press the poories with the back of the ladle..
  12. It will help to puff them up..
  13. Flip the puri and fry from other side as well..
  14. Remove the puri on a plate lined with kitchen towel..
  15. Fry all the puri in the same manner..
  16. Cool them and store in an airtight container..

Fried puri of pani puri which is also known as atta golgappa puri (aate ke golgappe) or puchka puri recipe is basically made using fine semolina (rava) and atta (whole wheat flour). The ones made with only suji is called as suji golgappa puri or suji ke golgappe Fried puri of pani puri which is also known as atta golgappa puri (aate ke golgappe) or puchka puri recipe is basically made using fine semolina (rava) and atta (whole wheat flour). The ones made with only suji is called as suji golgappa puri or suji ke golgappe The key point to make crisp golgappa puri is to follow every detail described below, to the 'T'. Pani puri, phoolki, puchka or golgappa, is a popular and beloved chaat recipe from India. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch.

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