Suji golgappa is a popular street food in many parts of India. If you're a fan of Indian street food, you must have tried golgappas. This is also known as pani puri. This is a popular choice for people who want something quick, filling, and spicy. But have you tried suji golgappas? Unlike the traditional puri made of wheat flour, suji golgappa is made from sooji, which gives it some different taste. This is a great alternative for people who are allergic to wheat. In this article, we'll walk you through the step-by-step process of making suji golgappas recipe at home. So, let's get started!
Ingredients Required for Suji Golgappa Recipe
Before we dive into the recipe, let's take a look at the ingredients you'll need to make suji golgappas:
- Semolina flour (1 cup)
- All-purpose flour (1/2 cup)
- Baking soda (1/4 tsp)
- Salt (1/4 tsp)
- Oil (2 tbsp)
- Warm water (1/2 cup)
Ingredients For the Filling:
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup boiled chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- Salt, to taste
- Tamarind chutney and green chutney, for serving
- Sev, for garnishing
How to Make Suji Golgappa Recipe
Now that we've got the ingredients sorted, it's time to make the golgappas. Here's the step-by-step process:
Step 1: Making the Dough
In a mixing bowl, combine the semolina flour, all-purpose flour, baking soda, salt, and oil. Mix well. Add the warm water gradually and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
Step 2: Rolling the Dough
After 20 minutes, uncover the dough and knead it again for a few minutes. Divide the dough into small balls and roll them into thin circles, around 3 inches in diameter.
Step 3: Frying the Golgappas
Heat oil in a pan over medium-high heat. Once the oil is hot, fry the rolled-out circles one at a time until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
Making the Filling:
- In a mixing bowl, add mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, and coriander leaves. Mix well.
- Add roasted cumin powder, chaat masala, red chili powder, and salt. Mix well.
- Add a little water to make the filling moist.
Assembling the Suji Golgappa:
- Take a fried suji golgappa shell and gently press in the center to make a hole.
- Fill the shell with the prepared filling.
- Top it up with some tamarind chutney, green chutney, and sev.
- Serve immediately.
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Suji Golgappa Recipe Video
Conclusion
Suji golgappas are a delicious and unique twist on the classic Indian snack. With this ultimate guide, you'll be able to make the perfect golgappas at home. Whether you're serving them at a party or just indulging in a quick snack,
FAQs
Q1: Which is better suji or Atta Golgappa?
Ans: Both suji and atta golgappas have their own unique taste and texture. Suji golgappas are crispier and have a slightly different taste compared to atta golgappas. Atta golgappas, on the other hand, are softer and have a more earthy taste due to the use of whole wheat flour.
Ultimately, the choice between the two comes down to personal preference. Some people prefer the crispiness and lighter taste of suji golgappas, while others prefer the heartier flavor and softer texture of atta golgappas. Both can be delicious and satisfying, so it's worth trying both and seeing which one you prefer.
Q2: How to make pani puri with suji?
Ans: To make pani puri with suji, first, prepare the suji dough by mixing suji, all-purpose flour, salt, and water. Knead the dough until it becomes smooth and pliable. Then, roll out small portions of the dough into thin puri shapes and fry them until they become crispy. Next, prepare the pani by blending mint leaves, coriander leaves, green chilies, ginger, lemon juice, and spices with water. Finally, assemble the pani puri by adding boiled potatoes and chickpeas to the puri shells and filling them with the prepared pani. Serve immediately and enjoy the delicious snack!
Q3: Why my pani puri is not crispy?
Ans: Pani puri is traditionally crispy due to its thin and delicate outer layer. However, if your pani puri is not crispy, it could be due to several reasons. One reason could be that the dough used to make the puri was not kneaded enough or was over-kneaded, resulting in a dense and tough texture. Another reason could be that the oil used for frying was not hot enough or the puris were not fried for long enough, resulting in a soft and soggy texture. Ensuring the dough is kneaded to the right consistency and frying the puris at the correct temperature and duration can help achieve crispy pani puri.
Q4: What is the difference between Gol gappa and Panipuri?
Ans: Gol gappa and panipuri are both popular street snacks in India that consist of small, crispy puris filled with a mixture of spicy, tangy water and a variety of fillings. While the basic concept is the same, the main difference lies in the regional variations in the recipes and the names used for the dish. Gol gappa is typically associated with the northern parts of India, while panipuri is more commonly used in the western parts. Additionally, the fillings and the water used in the two dishes can also differ in taste and preparation, making them unique and distinct from each other.
Q5: What are the side effects of suji?
Ans: Suji, also known as semolina, is a popular ingredient used in various dishes around the world. However, consuming too much suji can lead to some side effects. One of the most common side effects is constipation, as suji is low in fiber and can cause digestive issues. It may also cause bloating, abdominal pain, and flatulence in some individuals. Additionally, consuming suji in excess may increase the risk of developing obesity, diabetes, and heart diseases. It's important to consume suji in moderation and balanced with other nutrient-rich foods to avoid these side effects.
Q6: Is sooji pani puri healthy?
Ans: Sooji Pani Puri, also known as Semolina Golgappa, is a popular street food in India. While it is a tasty and flavorful snack, it is not necessarily healthy. Sooji, or semolina, is a type of refined flour that is high in carbohydrates and lacks essential nutrients like fiber, vitamins, and minerals. Additionally, the filling and water used in the dish may also be high in calories and sodium. Therefore, while Sooji Pani Puri may be enjoyable to eat, it should not be considered a healthy food option and should be consumed in moderation as part of a balanced diet.
Q7: What is the benefit of suji water?
Ans: Suji water is made by boiling semolina (suji) in water and then straining it. Drinking suji water on an empty stomach is believed to have several benefits. It helps in improving digestion and relieving constipation due to its high fiber content. It also helps in maintaining blood sugar levels, making it beneficial for people with diabetes. Additionally, suji water is a good source of essential vitamins and minerals, which can boost overall health and immunity. However, it is important to note that these benefits are based on anecdotal evidence and there is a lack of scientific research to support them.