Puchka/Golgappa/Gupchup

The craving for Golgappa during lockdown period became so intense, 

that I thought of making golgappas at home. I tried. First batch did not come well.

Golgappa became soft inside and crisp outside.

Then I figured it out the way to get crispy golgappas by adjusting flame.

You will have to manage the temperature of the oil all throughout frying them.

Tried and tested atta golgappa recipe. It has become hugely hit at home!

The 3 ingredients puchka puri recipe has becomes now an easy affair for me.

It is healthy as we do not add any preservatives or chemicals in the dough and we can be sure of hygiene.

Many people after seeing my status update have asked for the recipe.

Therefore, my today’s special post is all about how to make Suji Golgappa and Atta Golgappa at home!

Puchka/Golgappa/Gupchup Recipe: 

Ingredients: 

2 cups Atta

1 cup Chiroti Semolina/Fine Semolina

4 tsp baking powder

Water as per the requirement

Making puri dough:

In a mixing bowl, take all ingredient except water. Mix well.

Sprinkle 1 tbsp water first. Mix well.

Then add 1 tbsp water more and begin to knead the dough. 

Sooji/Semolina absorbs water while kneading. Keep adding water in parts while kneading.

But, do not add to much water at a time.

The kneading is very important in getting the perfect golgappa texture. 

The dough should be tight. 

If you make the dough soft, then add 1 to 3 tsp more of the sooji. 

Keep it in a bowl or pan.

Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour.

After 30 minutes, knead the dough again.

Try stretching the dough, it should stretch without breaking and falling apart.

The correct texture of the dough helps in puffing golgappa. 

Knead very well atleast for 10 minutes.

When rolling, the dough should roll easily without any cracks. 

You should be easily able to lift the rolled dough without it tearing and falling apart.

Rolling dough:

Now divide the dough into small small balls.

Take 1/2 tsp oil and apply it to rolling board and rolling pin.

Take one dough ball on your rolling board and begin to roll.

Avoid adding any dry flour while kneading. 

Keep the remaining dough covered with the moist kitchen towel.

Roll and flip the entire rolled dough without it breaking or tearing apart.

Keep on rolling to a thin and even round. 

The Puris have to be thinly rolled. 

If not thin, the base becomes thick and remains soft even after frying.

If the dough is not rolled evenly, then the Puris won't puff up evenly.

(You can fry one poori to understand the mechanism)

With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. 

(I used the cap of veeba mayo container, as I prefer my golgappa to be oval)

You can also make small balls and roll them. 

But then the Puris won't have an even and uniform shape.

Remove the dough edges and collect them, knead them lightly and combine with original dough.

Place the small discs of puri in a plate without them touching each other. 

Keep these Puris covered with a moist kitchen towel.

In this way make all the Puris and keep them covered in a moist kitchen towel. 

You can also roll them and fry simultaneously.

Frying puris:

Heat oil for deep frying in a kadai or pan. 

The oil should be hot. 

Slide a Puri in the oil. 

With the help of spatula, support puris to puff. 

Then add one more Puri,let it puff.

Add upto 4 puris and then lower the flame.

You can fry up to 4 to 8 pieces at a time, depending on the size of your pan.

DO not overcrowd pooris. It will be difficult to flip them.

Using spatula flip them, once they puff up. 

Even after oil stops sizzling, continue to fry till light golden. 

Frying in low flame, gives a crisp texture to the Puris from outside as well as inside. 

Otherwise, they remain soft from inside and crisp from outside.

Once puris are light brown, adjust flame to medium.

Fry them for 30 sec.

Drain fried puri on kitchen paper towels. 

There will be a few flat puris too. 

You can use them to make papdi chaat. 

Continue to fry all the Puris this way.

Drain them on paper towels.

Once they get cooled at room temperature, immediately add puris to a jar or box and close the lid tightly.