Golgappas Recipe

In a large bowl, add semolina, all-purpose flour, salt and a pinch of baking soda.

Mix together and knead the dough with water. The dough consistency should be neither too hard nor too soft.

Rest the dough for 20 to 25 minutes.

Roll the dough out until thin, rolling from all sides to create a large circle.

Take a small round cookie cutter and cut circles, each around 4 to 5 centimetres.

Cover the shaped dough with a damp cloth, then repeat for the rest of the dough.

Heat the oil in a deep frying pan and fry the dough on medium heat.

While frying, gently press the dough with the back of a ladle, allowing the dough to puff up.

Flip the dough and fry until both sides are crispy and golden.

Transfer the fried golgappas to a plate or bowl lined with paper towels.

Serve right away, and enjoy!