Atta puri for golgappa

Yes, homemade puris for golgappa/fuchka/panipuri/gupchup. We call it gupchup😆

SOUND ON and watch the video attached below till the end to hear the sound of the cruncy crispy puri😆

I don’t think I will ever go out to eat #golgappe now that I know how to make perfect puris at home and my kitchen will definitely have some stock always 🙈

Ingredients needed for puri:

1/2 cup atta
1/2 cup sooji/bombay rava
2 big pinches of salt
Water to knead

Method:

Mix atta, sooji, salt together and add water to knead a dough. The dough needs to be soft but not that soft like roti/paratha dough so add water carefully. Keep the dough covered with a damp cloth for 30 minutes.
Now divide the dough into 2 to 3 parts and roll a big chapati. Cut them using smalls cutters or any bowl or glass. Video explains everything. Fry them in hot oil but in low flame. Done.

Notes:

You need to fry them in low flame throughout so that the puris turn out crisp.

If you keep the flame high, pooris will turn brown quickly and will not be crisp at all.

Took me 15 minutes exact to roll, cut and fry these pooris.

I fried them in batches.

I re-fried the pooris that didn’t turn crisp (3 to 4 of them) and they became crispy again.

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Thank you so much Richa @savorytales for this amazing recipe, reduced the ingredients to half.

Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.

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