Puri (Gol gappa) | How to make Puri (Gol gappa)

By Affaf Ali  |  15th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Puri (Gol gappa), How to make Puri (Gol gappa)
Puri (Gol gappa)by Affaf Ali
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About Puri (Gol gappa) Recipe

Crisp crunchy puris are life lines for most chaats recipes. I prefer to make puris at home. So when ever I am free I make in bulk and stock them for later use. This time I tried with a different shape.

Puri (Gol gappa), a deliciously finger licking recipe to treat your family and friends. This recipe of Puri (Gol gappa) by Affaf Ali will definitely help you in its preparation. The Puri (Gol gappa) can be prepared within 60 minutes. The time taken for cooking Puri (Gol gappa) is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Puri (Gol gappa) step by step. The detailed explanation makes Puri (Gol gappa) so simple and easy that even beginners can try it out. The recipe for Puri (Gol gappa) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Puri (Gol gappa) from BetterButter.

Puri (Gol gappa)

Ingredients to make Puri (Gol gappa)

  • 1 cup all purpose flour (Maida or Plain Flour)
  • 3 cup fine Sooji (semolina)
  • 2 cup water (start with 1cup and then gradually add more if required)

How to make Puri (Gol gappa)

  1. Combine the sooji, maida and water. To start with use 1cup water, gradually increase the water as required to make dough. Knead the dough until it is firm and soft.
  2. Cover the dough with a damp cloth and set aside for about ten minutes. Take two damp kitchen towels, spread one damp towel on plain surface.
  3. Divide the dough into 3 large portions. Keep them covered under a damp cloth. Start working on one portion of dough by rolling as big as possible.
  4. Make sure you dont roll the dough too thick or too thin. Use a cap or a lid/ cookie cutter which is 1 inch in diameter, with sharp edges. Start cutting into smaller puris. Arrange the cut puris under the damp cloth.
  5. Place the puris between the two damp cloths. Remove the excess dough, place them back under the covered cloth with the remaining dough.
  6. Repeat for the rest of the dough.
  7. Heat sufficient oil on medium to high heat in a frying pan. To test the oil, put a small piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
  8. Start frying the puris with the puri you first rolled. Put one puri in the oil and press or tap lightly. When it puffs turn over and put another puri in the oil. Work on 5 to 6 puris at a time for better results.
  9. Fry the puris until they are golden brown all around by turning a few times. You may adjust the heat as needed while frying.Take the puris out and place over paper towel, so the excess oil is absorbed. Fry all the puris. They should be crisp and puff like a ball. Once the puris have cooled down, store in airtight container.

My Tip:

Placing the puris between damp cloth keeps puris moist and helps in puffing.

Reviews for Puri (Gol gappa) (2)

Amina Khaleel2 years ago

nice recipe..

Taahira Laiq2 years ago

the pictures look so nice :)

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