Puchkaas/ Crispy Golgape | How to make Puchkaas/ Crispy Golgape

By Neelam Barot  |  30th Mar 2017  |  
4 from 1 review Rate It!
  • Puchkaas/ Crispy Golgape, How to make Puchkaas/ Crispy Golgape
Puchkaas/ Crispy Golgapeby Neelam Barot
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About Puchkaas/ Crispy Golgape Recipe

Puchkaas is crispy puriya which are made from suji and maida and little oil mixture kneading by warm water. We can use in panipuri sevpuri or dahipuri.

The delicious and mouthwatering Puchkaas/ Crispy Golgape is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Puchkaas/ Crispy Golgape is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Puchkaas/ Crispy Golgape. Neelam Barot shared Puchkaas/ Crispy Golgape recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Puchkaas/ Crispy Golgape. Try this delicious Puchkaas/ Crispy Golgape recipe at home and surprise your family and friends. You can connect with the Neelam Barot of Puchkaas/ Crispy Golgape by commenting on the page. In case you have any questions around the ingredients or cooking process. The Puchkaas/ Crispy Golgape can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Puchkaas/ Crispy Golgape with other users

Puchkaas/ Crispy Golgape

Ingredients to make Puchkaas/ Crispy Golgape

  • Suji 3 mini bowl
  • maida 1 mini bowl
  • salt 2 /3 pinch
  • Warm water as required
  • oil 3/4 tbs
  • oil for deep fry

How to make Puchkaas/ Crispy Golgape

  1. Take both the flours- maida and suji in a plate.
  2. Now add salt and oil and mix it.
  3. You need enough oil for mix and add warm water little by little for making dough.
  4. Add enough water for making dough.
  5. Make a poori dough and keep aside for 10/15 minute covered by muslin cloth or by lid.
  6. After 10/15 minute make balls from dough.
  7. Make large chapati from the ball.
  8. Now take any round shape mould or cutter and cut the small puries.
  9. Add oil in kadai and keep kadai on flame.
  10. Now add puries one by one in hot oil.
  11. Make all puries the same way.
  12. Now your puchkaas are ready to serve.

My Tip:

You can make all puchkaas a day before.

Reviews for Puchkaas/ Crispy Golgape (1)

Diksha Wahi2 years ago

Perfect puchkas!

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