Aate ke Golgappe

This is a tried and tested recipe. It is not an easy task to make perfect crispy golgappe at home because it requires lot of precision and technique to make a perfect crunchy one. If you wish to make without fail then please read each and every point very carefully.
#goboundlesswithayushi #goldenapron3 #ldcravings1 #ayushijainbansal #week11
Aate ke Golgappe
This is a tried and tested recipe. It is not an easy task to make perfect crispy golgappe at home because it requires lot of precision and technique to make a perfect crunchy one. If you wish to make without fail then please read each and every point very carefully.
#goboundlesswithayushi #goldenapron3 #ldcravings1 #ayushijainbansal #week11
Steps
- 1
Mix all dry ingredients.
- 2
Knead a very tight smooth dough taking the water little by little.
- 3
Let the dough rest for minimum 30 minutes covered with cloth.
- 4
After 30 minutes, sprinkle few drops of oil and knead again for 5 minutes to get a stretchy and smooth tight dough.
- 5
Now divide the dough into 2-3 portions and roll a big roti which should be so thin that you are able to see the board beneath.
- 6
Cut golgappa shapes with the help of anything round like a cap or cookie cutter.
- 7
Keep the round shapes in a wet cloth until frying in order to avoid drying of the dough.
- 8
Now fry in very hot oil. After it rises, lower the gas and continuously pour hot oil on it to maintain the temperature. Fry until golden brown.
- 9
Better to start with 1 golgappa each in order to avoid overcooking. When you gsin confidence then try with 2-3 golgappas together.
- 10
Golgappas will get crunchy after they cool down. It takes minimum 30-40 minites to cool down. Dont keep under fan.
- 11
Can be stored in an air tight jar for upto a month.
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