Measure 1 cup of semolina and pulse in a mixer for a minute. Take it out in a large mixing bowl.

Add baking soda and oil to semolina and give it a quick stir.

Then add all purpose flour and mix it again.

Add water and knead the dough.

Add water spoon by spoon while kneading. Dough texture should be hard after kneading.

Note - Kneading is the key point which makes this recipe perfect. Try to use less water or the water required just to get smooth dough.

Knead the dough hard and then smooth the dough out. It took me around 1/4 cup and 2 tablespoons of water and 10 minutes to reach this stage.

Cover the dough with kitchen tissue and let it rest on counter for exact 20 minutes. Don't extend rest time.

Take the kitchen tissue out and start kneading the dough again. Knead till gluten forms. It means when you stretch the dough it will not break.

Divide the dough into two equal parts. Take each part and roll it. Flatten it to make disc.

Now roll the disc into large thin sheet. Thickness should be around 1 mm.

With a large round cookie cutter make small round shape puri.

Heat up oil on medium heat, once the oil reaches right temperature then slow the gas to minimum. Slide 4-5 puri in oil and fry them. Golgappa has to fry at very low temperature. If necessary, once they puff up switch off the gas to maintain low temperature.

When they become golden in colour take them out. Place them on a tissue to drain excess oil.

Let them cool down and serve. You can also store them in a airtight container.