Tuesday, 25 April 2017


Prep Time  : 10 mins
Cooking Time  : 30 mins
Serve  : 2

Semolina  -  1 cup
Wheat flour  -  2 t bsp
Asafoetida/hing  -  a pinch
Water  -  1 cup
Oil  -  for frying

Take a large bowl add semolina,wheat flour,asafoetida and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough.
With the help of bottle cap cut the roll out dough in a round shape.
Heat enough oil in a pan and deep fry the golgappa on a low flame till golden brown and crispy.
Drain in paper napkin.