Are your golgappas still not puffy even after several tries? If your answer is yes, then you might have made some basic cooking mistake, due to which you are not able to make golgappas. In such a situation, you should also know some basic cooking tips along with the recipe, so that your golgappas can be perfect.
First of all, keep this thing in mind that some flour is put in both wheat and semolina golgappas. Golgappas cannot be cooked without it. If you are making golgappas made of wheat flour, then definitely add semolina in it. Come, let’s know some such cooking tips –
Do not forget to mix semolina – if you want to keep the crispiness as well, then definitely add semolina along with the flour. This will keep the Golgappas crispy and won’t get soft for a long time.
Must leave for 20 minutes – You have to keep the dough covered for 20 minutes after kneading the dough. This will make the dough rise well. Golgappa dough takes at least 20 minutes to set.
Hot oil and low flame – If you want crispy golgappas, then you put golgappas in it only after the oil is completely heated. Apart from this, when the oil becomes hot, slow down the flame. Only this can make Golgappas crispy.
Don’t roll it too thin – Golgappas will puff up well only when you roll them properly. You don’t have to roll it very thin. If you keep it a little thick, then it will be able to bloom well.
How to make Phule Phule Perfect Golgappas
