Suji Ke Golgappe Recipe

Name: Suji Ke Golgappe Recipe
Total time: 90 min
Yield: 1
Cuisine: Indian

Recipe By Meera

In a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 teaspoon oil, 3 to 4 pinches of baking soda and ¼ teaspoon salt.

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1hr 30minstotal

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Ingredients for Suji Ke Golgappe Recipe

As required now mix
As required sooji and salt mixture.

Directions: Suji Ke Golgappe Recipe

STEP 1.Now add 1 tablespoon maida (all purpose flour) to this mixture.
STEP 2.Mix again very well so that the all purpose flour is mixed evenly.
STEP 3.Add 3 tablespoons of water first.
STEP 4.Stir and mix again.
STEP 5.Then add 1 tablespoon water more and begin to knead the dough. Sooji absorbs water while kneading. Hence add water in parts while kneading. Then add 2 tablespoons more of the water and continue to knead. I added 6 tablespoons of water.
STEP 6.Depending on the quality of sooji, you may need to add a bit less or more. The kneading is very important in getting the perfect pani poori texture.
STEP 7.Remember that the dough is not soft nor too hard. If you make the dough soft, then add 1 to 3 teaspoon more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead.
STEP 8.The puri dough should be elastic. Gluten strands need to be formed, which gives structure and shape to the pooris.
STEP 9.The correct texture of the dough, also help in puffing pooris and helps in them staying crisp. So knead very well.
STEP 10.Elasticity helps in the rolling dough without cracks and thinly. When rolling, the dough should roll easily without any cracks.
STEP 11.You should be easily able to lift the rolled dough without it tearing or breaking and falling apart.
STEP 12.Keep the well kneaded dough in a bowl or pan.
STEP 13.the dough should be resting for 30 minutes.
STEP 14.Knead the dough again for 2 to 3 minutes.
STEP 15.Now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with a moist kitchen towel so that it does not dry out.
STEP 16.Roll to a large round. You see there are no cracks in the rolled dough and the dough has good elasticity. You can flip the entire rolled dough without it breaking or tearing apart.
STEP 17. Keep on rolling to a thin and even round. The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up.
STEP 18.With a cookie cutter or a small bowl or a small jar lid, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris.
STEP 19.You can also make small balls and roll them with a rolling pin. But then the pooris won’t have an even and uniform shape.
STEP 20.Remove the dough edges and place the small roundels on a plate without them touching each other. Keep these pooris covered with a moist kitchen towel.
STEP 21.Collect the dough scrapes and knead them lightly. Again roll this dough and make pooris the same way.
STEP 22.In this way make all the pooris and keep them covered with a moist kitchen towel. You can also roll them.
STEP 23.Now bake it in a microvave.

Nutrition
value

0 per serving

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Meera