- 1 cup fine semolina
- A pinch of baking powder
- 1/2 tsp. Salt
- 1 tbs. oil
- Luke warm water
- Oil for deep frying
- Wooden fork or chopsticks for turning gol-gappas over
Measure all ingredients for the dough, and make a medium firm dough by hand or in a food processor, adding water a little at the time.
Cover the dough with a wet cloth (J cloth) and rest for 30 minutes.
Break off pieces of the dough and roll between palms to make smooth, 2-3 inch in diameter balls.
Keep covered with a moist, thin muslin cloth (or J cloth).
On a floured or greased board, roll out each ball thinly, 2 millimetres thick approximately.
Cut into a 3-4 cm. circles using a small biscuit or pastry cutter. Each round should be a single mouthful size because it is eaten as a whole, without breaking.
Cover the circles with a moist cloth until you are ready to fry them. It is important that each batch is covered with a moist cloth for a while before frying, to allow them to 'prove'. This helps them to puff up. I roll out 2 batches of 8-10, to start with, and then roll a fresh batch out while the last one is frying. If you are a beginner, it might be worth rolling out all golegappas first, but do remember that they must be kept covered with a moist cloth, until you are ready to fry or they will dry out. Get someone to help you, if you can. It is easier for two people to make them.
Fry in low-medium hot oil by turning them gently with a wooden chop stick. This helps to puff them up. In India, the Chaat-wallas use twigs from trees instead of chopsticks. Keep turning a few times, until light brown on all sides and crisp. If the oil is too hot and they are cooked too quickly, they will become soft and soggy.
Take out using a slotted spatula onto a kitchen paper or on a newspaper and allow them to cool. When completely cold, they can be stored in air tight boxes for a few weeks.