Golgape (Golgape, Golgape, Pani Puri) is a traditional Indian dish, which is very popular. Golgape is deep-fried balls of dough. They are usually stuffed with chickpea puree with spices. And served with special bitter water. I suggest trying to prepare the base of the dish - dough balls according to the original recipe, and you can choose the filling to your taste.
It is necessary
- Golgape dough:
- - semolina - 1 glass;
- - flour - 1 tbsp. l.;
- - vegetable oil - 1 tbsp. l. (for dough) and 200-300 ml (for deep fat);
- - cold water - 50-75 ml.
Instructions
Step 1
Combine semolina with flour, stir. Add a tablespoon of vegetable oil to the flour, mix thoroughly and rub the mixture with your hands.
Step 2
Pour water into the dough in small portions (literally 10-15 ml each), stirring constantly. Add enough water so that the dough retains its shape well, is very firm and does not stick to your hands. After the dough is ready, it must be kneaded for about 5-7 minutes. Then put it on a plate, take a bowl, moisten it with water and cover the dough on top. Leave it on for 10-15 minutes.
Step 3
Pour deep-frying oil into a saucepan or other suitable container and place over low heat. The oil should be very hot.
Step 4
Roll out the dough into a thin layer (about 2 mm), it should show through a little. When rolling, you do not need to sprinkle the board with flour, the dough should not stick to the rolling pin or surface. Use a small glass to cut out the circles. Transfer each circle to a glass board and roll it one more time with a rolling pin. The thickness of the circle should be about 1 mm.
Step 5
And now for the most important point. Take a roll of dough and dip it in hot oil. It will immediately "hiss" and float up, hold the dough immersed in butter with a slotted spoon until a ball is inflated from a flat circle. After that, you can dip the next circle in the oil. You can cook 5-6 balls at the same time. Turn the balls over from time to time to ensure they are evenly fried. The finished ball is light brown in color. Use a slotted spoon to catch the golgape and place it on a napkin to absorb the excess oil. Cook until all the dough is used up.
Step 6
For stuffing, pierce the balls on one side and put mashed potatoes or chickpeas in them. Add spices in mashed potatoes to taste. In addition, the balls can be stuffed with curd cheese with herbs and served as an original snack.
