- 1 cup fine semolina (If its not fine, use your mixer to make it fine.)
- 2 tsp maida
- baking powder - a big pinch
Mix above three, then-
- refined oil - it should be very hot.
- Make a well in the dry ingredients. Pour the hot refined oil. Mix it using a spoon. quantity of oil should be as if sooji does not get bind completely still not completely loose. Use hot water to knead the dough. you have to knead the dough for 10 min continuously using water.
- you have to make the golgappas immediately. no resting time.
- take a big wok. hot oil. put golgappas one by one. you will need to press each golgappa to puff it up. deep fry till completely brown. if they will remain light in colour, they wont be crisp.
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