Suji ka Golgappa

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Suji Golgappa — the crisp, airy, golden shells made from semolina (suji/rava) that form the base of India’s beloved street snack, Pani Puri or Golgappa. This recipe follows the traditional North Indian (UP-style) method for perfectly puffed puris that stay crisp for hours, ready to be filled with spicy pani, tangy imli chutney, and potato-chickpea stuffing.

3 weeks ago

Prep Time 20 min (plus resting time)
Cook Time 20 min
Servings 30–35 golgappas

Ingredients

For Suji Golgappa Dough

1 cup fine semolina (suji/rava)

2 tbsp all-purpose flour (maida)

¼ tsp salt (or to taste)

About ⅓ to ½ cup warm water (as needed)

1 tsp oil (for dough)

For Frying

Oil for deep frying (about 2–3 cups)

Optional Fillings / Serving

Spicy mint water (pani)

Mashed potato-chickpea mixture

Sweet tamarind chutney

Nutrition Facts (per 5 golgappas)

Calories 180
Total Fat 9 g
Carbohydrates 21 g
Protein 3 g
Sodium 120 mg

*Values approximate; depends on frying oil absorption.

Instructions

1 In a large mixing bowl, add semolina (suji), maida and salt. Mix well.
2 Add 1 tsp oil and mix again to coat the grains lightly.
3 Gradually pour warm water and knead into a firm, smooth dough (similar to poori dough). It should not be too soft.
4 Cover the dough with a damp cloth and rest it for 30–40 minutes. This helps the suji absorb water and puff up better.
5 After resting, knead the dough again for 1–2 minutes to make it pliable. Divide into 3 portions.
6 Roll one portion thinly (about 1.5 mm thickness) on a clean surface. Using a small round cutter (2-inch), cut circles.
7 Keep the cut puris under a damp cloth to prevent drying while you roll the rest.
8 Heat oil for deep frying on medium flame. To test, drop a small dough piece — it should rise slowly and steadily.
9 Fry 5–6 puris at a time, pressing lightly with a slotted spoon until they puff up completely. Turn and fry until golden and crisp.
10 Remove on a wire rack or paper towel to drain excess oil. Let cool completely — they will crisp up further.

Storage Tips

1 Store cooled puris in an airtight container at room temperature for up to 2 weeks.
2 Avoid moisture — line the container with tissue paper to absorb excess oil and keep them crisp.
3 If they turn soft, lightly reheat in a low oven (100°C) for 3–4 minutes to crisp them again.

Pro Tips for Perfect Golgappas

1 Use fine suji only — coarse semolina will prevent proper puffing.
2 Resting time is key — it allows gluten to develop for perfect texture.
3 Fry on medium heat — too hot will brown fast without puffing; too cold will make them dense.
4 Roll evenly thin — uneven thickness causes poor puffing.
5 For extra crispness, mix 1 tbsp rice flour with semolina.
6 Always store in a moisture-free container once completely cooled.