- In a bowl, mix whole wheat flour and semolina. Add little water at a time and knead it to form a dough. Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins. After 30 mins, divide the dough into 6 equal sized uniform balls. Place the ball on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 1.5 mm With a help of a sharp steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles. Heat enough oil in a heavy bottom and deep kadhai till hot. Once the oil is very hot, reduce the flame to medium and maintain it throughout. At this stage oil should be very hot. Slowly and gently slide the discs into the oil and with the help of the back of a ladle slightly press it. Flip and fry till golden brown and crisp. Take the puris out and place them on absorbent paper. Repeat the same for all the balls.
Golgappe puri
#myrecipe
By Chandana Guptha
Mar, 14th
563
Servings
4 persons
Cook Time
25 minutes
Ingredients
2
- 4
Ingredients
- Atta
- Sooji
- Water
- Oil
Instructions
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