Ingredients:
For making Poories
Semolina 1/2 cup
Plain Refined Flour/ All Purpose flour 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying
Method to prepare:
For Gol Gappe or Poori:
Mix semolina, plain flour, cooking soda, salt, 2 tablespoons of oil in a bowl and knead well to make a stiff dough.
The dough should be stiffer than those for normals puris and chappathis.
Cover it with a wet muslin cloth and let it rest for 15 mins.
Once again knead well until quite elastic.
Then pinch out very small balls and roll them into small circles. Ensure that you roll them out neither too thick nor too thin.
Since these are popped into the mouth as wholes, they should be bite size puris.
Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried. If making large quantities, make in small batches.
Heat oil in a thick bottomed pan, deep fry the puris on medium heat ensuring that they puff well and become crisp.
Remove from oil and place on kitchen tissues to absord the excess oil.
Allow the puris to cool before storing in airtight containers.
For making Poories
Semolina 1/2 cup
Plain Refined Flour/ All Purpose flour 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying
Method to prepare:
For Gol Gappe or Poori:
Mix semolina, plain flour, cooking soda, salt, 2 tablespoons of oil in a bowl and knead well to make a stiff dough.
The dough should be stiffer than those for normals puris and chappathis.
Cover it with a wet muslin cloth and let it rest for 15 mins.
Once again knead well until quite elastic.
Then pinch out very small balls and roll them into small circles. Ensure that you roll them out neither too thick nor too thin.
Since these are popped into the mouth as wholes, they should be bite size puris.
Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried. If making large quantities, make in small batches.
The puris will puff well only if they are moist.
Heat oil in a thick bottomed pan, deep fry the puris on medium heat ensuring that they puff well and become crisp.
Remove from oil and place on kitchen tissues to absord the excess oil.
Allow the puris to cool before storing in airtight containers.
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