The name Golgappe (also known as Pani Puri, Phuchka, or Fuchka) instantly brings water to one’s mouth. A favorite across India, this street-style snack has countless variations depending on the region. Today, we’ll learn how to make crispy semolina Golgappe at home—perfect for loading up with flavorful spicy water, mashed potatoes, or chutneys.
Ingredients:
- 1 cup semolina (fine sooji/rava)
- ¼ cup all-purpose flour (maida)
- ½ teaspoon salt
- 1 pinch of baking soda
- Lukewarm water (as needed to knead the dough)
- Oil (for deep frying the golgappe)
Instructions:
- In a mixing bowl, combine semolina, all-purpose flour, salt, and a pinch of baking soda.
- Gradually add lukewarm water and knead into a soft and smooth dough.
- Cover the dough with a damp muslin cloth and let it rest for 15–20 minutes.
- After resting, knead the dough again briefly.
- Divide the dough and roll it out thinly on a lightly floured surface.
- Cut small round discs using a cookie cutter or a small bowl.
- Heat oil in a deep frying pan over medium heat.
- Fry 3–4 puris at a time, gently pressing them to help puff up.
- Once golden and crispy, remove and drain on tissue paper.
- Let them cool completely; the golgappe will become crunchy as they cool.
- Serve with chilled spicy pani and your choice of fillings.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 3g
- Fat: 8g
- Fiber: 1g
- Sodium: 180mg
- Cholesterol: 0mg
Cooking Tips & Variations:
- For extra crispiness: Add a teaspoon of hot oil while kneading the dough.
- Multigrain version: Mix some wheat flour or rice flour with semolina.
- Stuffed puri idea: Add a tiny pinch of carom seeds or crushed cumin for flavor in the dough.
- Mini puris: Use a bottle cap to make bite-sized versions for parties.
Common Mistakes & Fixes:
- Mistake: Puris don’t puff.
Fix: Roll the dough evenly and not too thick. Ensure oil is moderately hot. - Mistake: Puris turn soggy after cooling.
Fix: Fry on medium heat and let them cool completely before storing in airtight container. - Mistake: Dough is sticky or too soft.
Fix: Add a little more semolina and knead again till smooth.
Chef’s Tips & Tricks:
- Use fine semolina for best texture and puffiness.
- Always rest the dough — it helps in gluten formation and improves the puri texture.
- Puris can be made in advance and stored in an airtight container for up to 5 days.
Brand Suggestions:
- Semolina: Natco Fine Semolina (Tesco, Asda, Indian stores)
- All-Purpose Flour: Allinson or Tesco Maida (plain flour)
- Baking Soda: Dr. Oetker
- Oil: KTC Sunflower Oil or Vegetable Oil
- Frying Pan: Prestige Non-stick Deep Kadai
Equipment & Tools:
- Mixing bowl
- Rolling pin and board
- Small cookie cutter or lid
- Muslin cloth (for dough resting)
- Deep frying pan
- Slotted spatula
- Paper towels
- Airtight container
Pairing Suggestions:
- Classic spicy pani (flavored water) with tamarind and mint
- Sweet tamarind chutney and mashed potato filling
- Boondi and sprouts for added texture
- Pairs well with chilled jaljeera or masala soda
Allergen Information:
- Gluten: Contains wheat flour (semolina and maida) – not suitable for gluten-intolerant individuals.
- Nut-Free: Does not contain nuts.
- Vegan: Yes, this recipe is fully vegan.
Recipe Instructions Step by Step:
Step 1: Prepare the Dough
In a bowl, mix 1 cup semolina, ¼ cup all-purpose flour, ½ teaspoon salt, and a pinch of baking soda. Slowly add lukewarm water and knead into a soft dough.
Step 2: Rest the Dough
Cover the dough with a damp muslin cloth and let it rest for 15–20 minutes.
Step 3: Roll the Dough
After resting, knead the dough again. Roll it out thin and even. Using a cutter or bowl, cut small round discs.
Step 4: Fry the Puris
Heat oil in a pan over medium heat. Fry the puris 3–4 at a time, gently pressing each one so it puffs up. Fry till golden brown and crispy.
Step 5: Cool & Store
Remove and place on tissue paper. Let them cool completely before storing in an airtight container.
Step 6: Serve
Serve crispy puris with your favorite pani puri water and fillings.