Prepartion time: 1 hr
Cooking time: 30 minutes
Ingredients
1 cup Flour
1 cup wheat Flour and
1 cup fine Semolina-
1/2 teaspoon salt -
Oil to fry
Method
Combine all the dry ingredients
Knead the flour like "Poori Ka Atta"
Once you have kneaded the flour, keep breaking it stick it together like you with played with play-dough growing up - about for 5-7 minutes.
Keep the kneaded flour covered with a damp cloth for 10- 15 minutes .
Heat enough oil for deep frying in a heavy bottom frying pan. I prefer this to a wok ( Kadai) as the frying area in more. The oil temperature should be on medium high (the oil should NOT be piping hot)
While the oil is heating ,take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle
With a biscuit cutter or small bowl, cut out the round discs from the rolled dough
You can make a few of the poori's ahead of time.
Once the oil is hot, slide few pooris /round discs into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
Important tip Ensure that all the Pooris / Discs are covered with a damp cloth. If the poori's become dry, then the Golgappa will not puff up.
Cooking time: 30 minutes
Ingredients
1 cup Flour
1 cup wheat Flour and
1 cup fine Semolina-
1/2 teaspoon salt -
Oil to fry
Method
Combine all the dry ingredients
Knead the flour like "Poori Ka Atta"
Once you have kneaded the flour, keep breaking it stick it together like you with played with play-dough growing up - about for 5-7 minutes.
Keep the kneaded flour covered with a damp cloth for 10- 15 minutes .
Heat enough oil for deep frying in a heavy bottom frying pan. I prefer this to a wok ( Kadai) as the frying area in more. The oil temperature should be on medium high (the oil should NOT be piping hot)
While the oil is heating ,take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle
With a biscuit cutter or small bowl, cut out the round discs from the rolled dough
You can make a few of the poori's ahead of time.
Once the oil is hot, slide few pooris /round discs into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
Important tip Ensure that all the Pooris / Discs are covered with a damp cloth. If the poori's become dry, then the Golgappa will not puff up.
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