Whole Wheat Golgappas Recipe | Atta Ke Golgappe Recipe

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Golgappas are very popular street food which also known as pani puri, puchka, gupchup and mine favorite too. They are always served with flavored water and stuffed with sweet chutney, boiled potatoes and chickpeas. Sometimes they are served as dahi chaat which are stuffed with Indian sauces, spices and potatoes. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day.

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In market, you can found two types of golgappas are semolina or whole wheat pooris, Generally we call sooji ke golgappe, atte ke golgappe. These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. Gol gappas prepared with wheat flour are light in weight as compared to sooji gol gappas.

 

Here you can check other golgappas recipes which are already published on my blog: Golgappa cheese chaat, Golgappa shots.

 

What we needed to prepare atta golgappas:

1 Cup Whole Wheat Flour

2 Tbsp. Semolina

Pinch of Salt

Oil for Frying

 

How to make Atta golgappas at home:

Combine Flour and semolina together in large bowl. Mix thoroughly. Add water slowly and knead stiff dough. Cover it and keep aside for 30 minutes. Now again knead it and divide into equal small portions. Heat the oil on high flame, Roll out each portion into poori and deep fry them into hot oil until to golden brown and crisp. Drain them and serve as golgappas with pudina water and boiled potatoes.

 

5 from 10 votes
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Wheat Golgappas | Atte Ke Golgappe

Golgappas are very popular street food which also known as pani puri, puchka, gupchup and mine favourite too. They are always served with flavored water and stuffed with sweet chutney, boiled potatoes and chickpeas.

Course Street Food
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 Pieces
Author Preeti Garg

Ingredients

  • 1 Cup Whole Wheat Flour
  • 2 Tbsp. Semolina
  • Oil for frying
  • Pinch of salt

Instructions

  1. Combine Flour and semolina together in large bowl. Mix thoroughly. 

  2. Add water slowly and knead a stiff dough. Cover it and keep aside for 30 minutes. Now Again knead it and divide into equal small portions. 

  3. Heat the oil on high flame, Roll out each portion into poori and deep fry them into hot oil until to golden brown and crisp. 

  4. Drain them and serve as golgappas with pudina water and boiled potatoes. 

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16 thoughts on “Whole Wheat Golgappas Recipe | Atta Ke Golgappe Recipe

  1. Never came across wheat flour version, but this one looks amazing. You have made it perfect and each puri has turned out so puffy. I would love to have it with some filling and sweet curd.

  2. WOW, your atta ka golgappe look crispy, perfectly puffed up and absolutely delicious. They are calling my name to poke in the center, fill and ENJOY. Please pass a few to me 😉

  3. I find it difficult to make golgappa at home. Yours atta one looks so crispy and super delicious to fill and gobble.

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