How to make golgappa at home?

Make sure to knead the dough well for 3-4 minutes.

Cover the dough with a damp cloth at all times except when rolling it.

You have to roll the dough very thin. If it’s not thin enough, your puri will not turn out crispy.

Use a sharp cookie cutter or a steel box with sharp edges of 4-5 cm diameter to cut the Golgappa.

Do not overcrowd the pan while frying.

Keep moving them in the hot oil using a ladle. It will make sure that they cook evenly.

Keep flipping them too once in a while.

Fry the puri until they are nicely browned to make sure they stay crisp for a long time.

Before adding the next batch, bump up the heat once again until oil is hot.

Simmer it again before adding the next batch. Keep repeating this process.

Drain them on a tissue lined plate. It is very important otherwise the oil will not drain out properly and the Golgappe will be greasy.

Cool them for at least 4-5 hours before using.

Store in an airtight container for 6-7 days.

Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion.