Golgappa is famous Indian street snacks which has always been favorite food of everyone since childhood.
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Ingredients:
1 cup fine unroasted semolina
2 tsp All purpose flour / wheat flour
Pinch of salt
Water as required
1/4 tsp Baking soda
Oil for deep frying
Method:
1. In a miximg bowl , take 1 cup of fine unroasted semoline, all purpose flour, salt and baking soda.
Mix dry ingredients.
2. Add pinch of salt and little water as per your requirement. Begin to knee dough.Add little water at a time. Dough should be medium soft.
3. To make dough soft, press it with hands.
4. Cover dough with wet cloth and put it on for 1/2 hour.
5. Make a small round ball of dough .
A large garlic clove has placed in below photo to understand dough ball size.
6. Roll thin poori of it. While making poori don't use dry flour. Use oil instead.
7. Cover rolled poories with a wet cloth.
8. Heat oil in a large vessel.
9. Turn off the heat after oil heated completely.
10. Press poori with a spoon and fry it from both sides. It will bloom after pressing spoon.
To Keep pooris hard , fry it on low flame or in heated oil with no flame.
11. After cooling, keep it in air-tight container.
12. These can be used for the last 8 days.
Note:
If your poori becomes soft after cooling, keep the oven in 100 degree temperature for 10 minutes. It will be hard in shape.
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