Golgappa Puri

Small puffed deep fried fritters used to fill different kinds of tasty, tangy concoctions and served.  The famous street food of Pakistan and India Chaats use these golgappa or puris.

Time Required: 20 Minutes

Ingredients:

• ¼ Cup Maida
• ¾ Cup fine Rawa / Sooji / Semolina
• Oil for deep frying

Method:

• Mix the flour and sooji. Add water little by little and bind to a firm dough. Knead the dough until it is workable. Cover the dough with a damp cloth and leave it aside for ten minutes.
• Divide the dough into 3 to 4 balls. On a floured surface roll each ball into a big concentric circle. Take a round 1½“cookie cutter or a steel lid of a box and cut into rounds. Place these sandwiched between a damp kitchen cloth towel.
• Heat Oil and deep fry the small puris until golden brown.
• Remove on a kitchen towel and store in airtight containers.
• These Puris are used in Chaats like Pani Puri, Golgappa, Alu Sev Dahi Puri etc.