Golgapaas or pani puri
Pani puri or Golgapaas are a common street snack in several regions of the India. It consists of a small round, hollow puri, fried crisp and filled with a mixture of flavored water,and mysterious ingredients. Lets reveal all those mysterious ingredients that burst into mouth resulting in this flavorful delicious snack. It is served differently in various parts of the country and even known with different names like Golgapaa,pani puri, puchkaIngredients
- 1 cup fine semolina/sooji/rava
- 1 tbsp wheat flour
- 1 tbsb bread flour/all-purpose flour
- 1/8 thtsp of baking soda
- 1/4 thtsp of salt
- Water as required
- 1 tsp oil
- Oil for deep frying
Instructions
With ROTIMATIC
- Add all mixed dry ingredients in flour container, in the water container and oil in oil container.
- Settings Puri: Thickness 1 Roast 1 Oil 1.
- Take out puri discs let them rest for minimum 30 minutes in a covered environment.
- Cut the discs into small circles with cookie cutter or any bottle cap.
- Grease them lightly with cooking oil.
- Line them in preheated air fryer at 350-degree Fahrenheit (single layer only).
- Set a timer to 2 min and start your air fryer.
- Serve with mint and spiced water and filling of your choice.
without ROTIMATIC and AIRFRYER
- In a mixing bowl, take 1 cup of semolina,1tsb oil, baking soda, and salt. With your fingers mix the oil evenly with semolina.
- Now add 1tbsp of bread flour and wheat flour, mix them evenly.
- Add 3tbsp of water first, mix it properly combining dough, then add 1tbsp of water and begin kneading again, semolina absorbs water while kneading so keep adding slowly.
- Keep kneading till you get a normal dough, the dough must not be very soft if so add little semolina and start kneading. The dough must not be very hard if so then add a little water and start kneading.
- Knead really well the dough should be elastic and when you try to stretch it you must be able to see gluten strands, this will help in puffing and staying crisp, this will also help you rolling perfectly without any cracks. You should be able to lift the dough without tearing and breaking it.
- Knead it to a semi-soft elastic dough keep it in a bowl covered with damp cloth and let it rest for minimum 30 minutes.
- After 30 minutes knead again a little, divide it into 3-4 equal portions thereby rolling them.
- Roll to a large circle keep rolling to a thin and evenly round if the puri is thick they will turn soft after frying.
- Not cut small circles using a cookie cutter or a bottle cap.
- Heat oil on medium heat.
- Check by putting a small piece of your puri corner if it comes up oil is ready for frying.
- Slide puris carefully in the pan, don’t overcrowd use 4-8 puris in one slot as per the size of your pan.
- With slotted spoon flip them once puffed up.
- Fry them till light golden.
- Drain on kitchen towels.
- Once at room temperature close them in airtight jars.
- Serve your way
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