Golgappe, Pani puri, Batashe, Gup Chup

Ingredients................

1. Semolina- 1Bowl
2. Plain Flour(Maida)- 1/4 bowl
3. Water- 1cup
4. Oil- 1bowl
5. Golgappe ka pani- link is http://noopurnikhil.blogspot.com/2011/06/golgappe-ka-pani-spicy-sour-tamrind.html

Method.................

• Mix the flour and semolina/sooji, and add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a clingfilm for about 1-2 hours.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the golgappe.

• Make a small ball and roll it with rolling pin about 5 inch diameter, now take a bottle cap or bottle press on it like picture and keep them under a damp cloth and cover with another damp clothe, Placing the golgappe between damp cloths helps the golgappeto puff evenly on all sides.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.,start frying the Golgappe, starting first with the golgappe you first rolled.

Put one golgappe in the oil and press lightly. When it puffs turn over and put another golgappe in the oil. Keep adding six to eight golgappeat a time. Fry the golgappe until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

• Fry all the golgappe. They should be crisp and puff like a ball.
• Gaolgappe is ready to eat