Authentic home cooking from India, with US measurements. 
Crispy Golgappa Shells (Suji, All-Purpose Flour, and Whole Wheat Mix)
Crispy Golgappa Shells (Suji, All-Purpose Flour, and Whole Wheat Mix)
Open in Cookpad AppSteps
- 1
To make the golgappa shells: First, gather all the ingredients. In a bowl, mix all the dry ingredients and the oil (for shortening) thoroughly. Add a little warm water and mix. Knead with your hands to form a stiff dough. Cover and let it rest for 20 minutes.
- 2
After 20 minutes, knead the dough again until smooth. Divide the dough into small balls. Roll each ball out on a clean kitchen surface or rolling board into thin circles, as shown in the picture.
- 3
Place the rolled circles on a slightly damp cotton cloth and cover them. Make sure they are not exposed to air after rolling. Prepare all the golgappa shells in the same way.
- 4
Heat refined oil in a deep pan or wok. Once the oil is hot, add the golgappa shells one at a time. Fry on medium to high heat until they turn light brown and crispy.
- 5
Prepare all the golgappa shells in the same way.
- 6
Serve the crispy golgappas with spicy water, tangy potato filling, tamarind sweet and sour chutney, and green chutney. Your crispy golgappas are ready to enjoy!
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