How To Make Atta Golgappa Recipe

Here is a **simple and crispy Atta Golgappa recipe** (also called *whole wheat puri for pani puri*) you can easily make at home:

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### 🌾 **Atta Golgappa (Whole Wheat Pani Puri) Recipe**

#### 📝 Ingredients:

**For Golgappa Puris:**

* Whole wheat flour (atta) – 1 cup

* Semolina (sooji/rava) – 2 tbsp *(for extra crispiness)*

* Salt – a pinch

* Baking soda – a pinch *(optional, for puffiness)*

* Water – as needed

* Oil – for deep frying

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### 👨‍🍳 Instructions:

#### Step 1: Make the Dough

1. In a bowl, mix **atta**, **sooji**, **salt**, and **baking soda** (if using).

2. Gradually add **water** and knead into a stiff and smooth dough.

3. Cover it with a damp cloth and **rest for 20–30 minutes**.

#### Step 2: Roll & Cut the Puris

1. Divide the dough into 2–3 parts. Roll one part into a thin sheet (like chapati).

2. Use a small round cutter or a steel bowl to cut out small **2-inch diameter circles**.

3. Keep the cut puris under a cloth to prevent drying.

#### Step 3: Fry the Puris

1. Heat oil in a deep pan/kadai on **medium-high heat**.

2. Drop 1 puri at a time. Gently press it with a slotted spoon to help it puff up.

3. Fry until **golden and crisp**, flipping both sides.

4. Drain on paper towels. Let them **cool completely** before using.

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### ✅ Tips:

* Use **medium-high heat** for frying; too low and they won’t puff, too high and they’ll burn.

* Store in an **airtight container** once cooled—they stay crispy for a week.

* Serve with **pani**, **boiled potatoes or chana**, **meetha chutney**, and **spicy green water**.

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Would you also like the **pani puri water** or **stuffing recipe**?