Lifestyle Desk – Hearing the name of Golgappa makes the mouth water. Sweet, sour and spicy taste is liked by people of almost all ages. However, many times questions arise in the mind regarding the cleanliness of the golgappas found outside. In such a situation, if the same taste is easily available at home, then what could be better than this. The good thing is that by following some easy tips, you can prepare puffy, crispy and delicious semolina golgappas in just 10 minutes.
The biggest feature of home made golgappas is that the ingredients used in them are completely under your control. You can decide the taste and spiciness of the spices as per your choice, and also prepare them in a neat manner and eat them with the whole family without any worries.
Fine semolina- 1 cup
Flour-2 tbsp
Baking soda-1 pinch
salt-as per taste
lukewarm water
oil for frying
First of all, add semolina, flour and salt in a vessel and mix well. Now add lukewarm water little by little and knead a stiff dough. The dough should not be too soft, because the Golgappa does not rise properly. After the dough is ready, cover it with a wet cloth and keep it aside for 10 to 15 minutes, so that the semolina swells properly.
Knead the dough lightly once again and make a small ball and roll it into a very thin roti. Now, with the help of a small bowl or lid, cut the golgappas into round shapes. Keep in mind that all the balls should be almost the same, so that they swell evenly while frying.
Heat the oil thoroughly in the pan. After the oil is hot enough, keep the flame medium and add golgappas one by one. As soon as they start rising, press lightly with a ladle. This will make them swell well. Fry until golden and crisp and then take out on tissue paper to remove excess oil.
If you want Golgappa to be like a market every time, then keep some things in mind. Knead the dough tightly, keep the thickness uniform while rolling and maintain the correct temperature of the oil. Putting golgappas in cold oil prevents them from swelling, whereas too hot oil can cause them to burn quickly.
The real fun of golgappas lies in their water and stuffing. For this, prepare the stuffing by mixing salt, red chilli, roasted cumin and chaat masala in boiled potatoes, chickpea or white peas. Delicious sour-sweet water can be prepared at home with mint, green coriander, green chilli, tamarind, black salt, roasted cumin and lemon juice.
Home made golgappas are not only delicious in taste but also prove to be a better option in terms of cleanliness and quality. If you suddenly feel like eating Golgappa, then there is no need to go to the market. With the help of these easy tips, you can make crispy, fluffy and flavourful golgappas in just a few minutes and enjoy them with the whole family.
