Golguppas / Poori for paani poori

This is another famous street food served in various forms like Paani poori, Dhahi poori, Chaat Poori, Bhel poori. Hmm I am great fan of Paani Poori.  But, after coming to UK, I didn’t find this for ages. One fine day I found this street food in front of an Asian store. But, a great disappointment as the paani (water) was so cold and so do the filling and didn’t give enough kick. I have strongly decided to learn this recipe.

After making few successful attempts, I am now confident to publish this recipe. There are few versions of making the dough like mixing the fine semolina with plain flour, or mixing the semolina with warm water etc., I feel making the dough with just semolina and few drops of lemon juice is suffice to make them crispier.

I have also followed another tip given by my Gujarathi friend is to make use of the roti maker to press the poori which simplifies the complex problem of rolling the tiny pooris into exactly same size and of same shape.

Golgappas

Ingredients:

Fine Semolina – ½ cup (makes about 50)

Lemon – ½

Salt

Oil to fry poori

Method:

Knead the semolina with water by adding salt and lemon juice and make a stiff dough. When the dough is made, add 1 tsp of oil and knead it again for another 4-5 minutes. Keep the dough wrapped up in cling film or even a freezer bag will do. Leave it for 30 minutes to 1 hour.

Semolina dough

Heat a pan with oil for deep frying. 

In the mean time divide the dough into 50 equal size balls. Roll each ball into thin round disc. Repeat the same with other dough balls.

Pooris rolled into flat discs

Alternately, you can make a big flat disc, and using the cookie cutter cut it into small round discs.

Fry them in batches. 6-8 pooris at a time. You need to fry them under medium high flame for a while in order to get the crispiness. You can also use roti maker to press the golguppas. You need to turn on the roti maker, press 4 balls at a time by keeping them in 4 corners of the roti maker. By doing this, you will get the pooris in even shape with less effort. Not only that, the heat will remove the moisture which in turn makes the poori to absorb less oil.

Tip: If the poories turned soft, then bake them in oven for 10-15 minutes at Gas mark 3 or until they become crispier. Make sure to check them in between to avoid burning.

Gool.... Gupppppp