People who visited India almost certainly tasted small crispy cakes, hollow inside. This street food is extremely popular here. Instead of bread, the locals serve it to the soup. Eat golgapa and separately, filling with sauce, potatoes or other stuffing. Some varieties of this food have their own names. Such a thing as pani puri is widely known. It is a golapa with filling and sauce. Feel the unique taste of these Indian dishes can not go on a trip. The recipes for this snack are simple, although their cooking technology has certain features.

Cooking Features

Cooking a golgap at home is no more difficult than frying donuts or brushwood. Knowing the specifics of the technological process, even an aspiring cook will cope with the task.

  • Traditionally, golgap is made from semolina, but it is often made from flour.
  • Golapa is based on unleavened dough, which is often prepared without the addition of animal products, but there are also recipes that use butter. Vegetarians and people who are fasting will be able to find a suitable option.
  • Flour for dough must be sifted. This procedure allows not only to clean the product from small litter, but also to saturate it with oxygen. Thanks to this, the dough products are gentle and airy.
  • The dough for golgap is made dense, but not tough. Knead it until it no longer sticks to your hands.
  • After kneading, the dough is rolled into a lump and left to stand for 20-30 minutes. During this time, the gluten contained in the flour has time to swell, so that the dough becomes pliable, elastic.
  • There are two ways to form cakes. The first option is to roll out the dough and cut out of it with a small saucer or shape the circles of the desired size. The second option is to divide the dough into several pieces, roll each piece into a ball and flatten. To prevent the dough from sticking to the hands and the cutting board, they need to be treated with flour.
  • Deep-fried golgapu. Oil no need to regret. Before you put the product in it, you need to warm it up. The layer of oil should not be less than 5 cm. When frying, you need to carefully monitor the cakes to brown on all sides, but did not have time to turn brown. Dip the product in oil in small portions so that you can easily monitor their condition. Oil can be used only refined. In the unrefined oil with strong heat can form harmful substances.
  • Fried cakes are spread on a napkin to remove excess oil. Cover them with a towel or lid can not be, otherwise they can stop being crispy.
  • In correctly fried Indian flat cakes, a free cavity is formed, which can be filled with sauce, filling. To do this, on one side of the golgapa, they make a hole with the tip of a knife, put a filling in it, lower the cake into the sauce so that it pours inside. For a long time in the sauce, the golgap cannot be kept so that it does not soak. Eating such a dish is necessary immediately after cooking.

For a better taste when serving, tortillas can be sprinkled with Indian spices, but it is important not to overdo them.

Gongapa from semolina


  • semolina - 0, 22 kg;
  • wheat flour - 20 g;
  • refined vegetable oil - 0, 25 l;
  • salt - a pinch;
  • baking powder for dough - 2-3 g;
  • water - 80-100 ml.

Method of preparation:

  • Pour the semolina into a bowl. Add salt and baking powder to it. Baking powder can be replaced with baking soda.
  • Stir dry foods.
  • Sprinkle semolina with two teaspoons of vegetable oil. Mix the semolina with the oil well with your hands, as if tweaking it.
  • Add flour to the semolina, mix again.
  • Pour in water in the amount of 80 ml. Stir semolina, try to form a com from it.
  • If the dough was too crumbly, add water and a teaspoon to it and stir until it has the right consistency.
  • From the finished dough, form a ball, cover it with a damp towel and leave for half an hour.
  • After a specified time, remove the towel. Sprinkle the board with flour. Put dough on it, roll it into a layer about 0.5 cm thick.
  • With a glass or other container, cut out dough circles with a diameter of 4-5 cm.
  • Cut the dough into a ball, roll it again, cut the next batch of circles.
  • Repeat the procedure until the dough runs out.
  • Heat oil in a skillet, dip 2-3 pieces of dough into it.
  • Fry them to a light golden hue, carefully dipping with a spoon into the butter. If the dough is not immersed in butter, the cakes may not swell.
  • Shumovka catch fried cakes from butter, shift to a dish covered with a napkin.
  • In the same way, fry the remaining pieces of dough.

Golapa is better served warm, but even if the cakes are cool, they will retain a pleasant taste.

Golapa from flour


  • wheat flour - 160 g;
  • water - 100 ml;
  • salt - a pinch;
  • melted butter - 10 ml;
  • refined vegetable oil - 0, 25 l.

Method of preparation:

  • Heat the water.
  • Add salt to it, mix.
  • Sift flour.
  • Pour salt water into the flour container.
  • Stir until a homogenous dough is obtained.
  • In the center, make a well, pour melted butter into it.
  • Knead dough. Cover it with a wet towel and leave to “rest” for 20-30 minutes.
  • Divide the dough into 6 pieces, form balls and roll them into cakes about 5 mm thick.
  • Heat oil in a pan, put one tortilla.
  • Press the cake lightly with a spoon, dipping it in oil until it starts to swell.
  • When the cake is reddened, remove it, put it on a napkin, put a second cake in its place. So gradually fry all the tortillas.

Large tortillas of flour, as made according to this recipe, are often called puri in India, they are a type of golapa.

Golapa with filling and sauce


  • wheat flour - 160 g;
  • rice flour - 20 g;
  • water - how much will leave;
  • potatoes - 0, 2 kg;
  • boiled chickpeas - 0, 2 kg;
  • onions - 100 g;
  • hot peppers - 2 pcs .;
  • cilantro - 40 g;
  • mint - 20 g;
  • hot pepper - 5 g;
  • ground cumin - 5 g;
  • ground coriander - 5 g;
  • sugar - 20 g;
  • tamarind paste - 5 g;
  • salt - to taste;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Cut the peeled potatoes into large chunks, put them in a saucepan, cover with water, bring water to a boil over medium heat. Reduce heat and boil the potatoes until soft.
  • Drain, put the potatoes in a plate, mash it with a fork.
  • Peel the pepper from the hot seeds, cut into small pieces, put half to the potatoes, leave the other half for the sauce.
  • Pour a pinch of hot pepper in a potato. Salt it to taste.
  • Chop cilantro finely. Half of it, too, put to the potatoes. Mix it well.
  • Add chickpea to potatoes.
  • Onion, freeing from the husk, finely chopped, pour to the potatoes and chickpeas. Stir to obtain a homogeneous mass. It will be thick and may seem dry, but it should be.
  • Spread tamarind paste with a spoonful of water, add sugar, a teaspoon of salt, dry seasonings, finely chopped mint leaves and cilantro, sliced ​​previously hot peppers.
  • Place the spicy mixture in the bowl of the blender and grind to a pasty state.
  • Pour half a liter of boiled, but not hot water to the paste. Mix well. As a result, you should get a liquid, the consistency of soy sauce, or a little more thick. This mixture is called Pani. It is served to puris warm or cold.
  • Sift flour.
  • Pour 100 ml of hot water into the bowl, add half a teaspoon of salt to it.
  • Mix wheat flour with rice flour.
  • Gradually pouring salt water into the flour mixture, make a thick dough. You can knead it with your hands or with a mixer, using special nozzles for the test.
  • After making a well in the dough, pour 10 ml of vegetable oil into it, knead the dough with your hands. Butter will make the dough more elastic.
  • Give the dough a “rest” for 30 minutes.
  • Sprinkle flour over the working surface of the table, roll out the dough.
  • Using a glass or a biscuit mold, cut the mugs out of the dough. After collecting the dough pieces, roll it again and cut the circles again. Circles need to do as much as possible.
  • Pour vegetable oil into a saucepan. Its level must be at least 5 cm.
  • Heat the butter, put 2-3 cakes in it, brown them, catch them with a slotted spoon, put them on the dish.
  • When all the cakes are ready, make a hole with one of the swollen sides of each puris with a knife tip, put a spoonful of potato filling and chickpea in it.

Serve Golapa made according to this recipe with liquid spicy sauce. Flapjacks are immersed in it one by one for a few seconds so that the sauce has time to get inside, but did not manage to soak the golugap. After that, the pani puri can be sent to the mouth.

With the sauce, you can also serve golapes without a filling, they will also be delicious.

Golgapa is one of the most unusual alternatives to bread. Food refers to Indian cuisine. In this country, the golgap is served with soup instead of bread or eaten with filling and sauce as an independent dish. These small swollen cakes will be pleasant to crunch just like that. You can make them at home, even if you have never been to India.

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