Top News

In such a situation, the question arises whether while eating Panipuri, it is better to choose semolina or flour puri? If you are also fond of Golgappa, then know which of the two options can be better for your health.

Why is Semolina Puri preferred?
Golgappa puri made with semolina usually tastes crispier and lighter. Its use is quite common even at golgappa shops. Semolina is prepared from wheat only and some amount of protein and other essential nutrients are found in it. However, Golgappa Puri is fried in oil, hence it cannot be considered healthy just because it is made of semolina.

What is special about Atta Puri?
Puri made from wheat flour may have higher fiber content than semolina, especially when the flour is not very sifted. Fiber helps in better digestion and keeps the stomach feeling full for some time.

If you eat golgappas and want a slightly better choice between the two options, puris made with less sifted wheat flour can be an option. However, the size of the puri, oil and method of preparation also have a lot of impact

The real focus should not be on Puri only.
In an attempt to make Golgappa healthy, merely comparing semolina and flour is not enough. The oil used in it, potato filling, chutney and water also matter.

If you want to eat Golgappa, then take special care of cleanliness. Ingredients kept in the open and water stored for a long time can cause stomach problems.

Keep these things in mind while eating Golgappa

• Eat only golgappas made in a clean place.
• Avoid taking too much hot or spicy water.
• Limit the quantity of puri and filling.
• If you get the option, you can choose flour puri.
• It is better to avoid golgappas that have been fried frequently or made with oil that has been used for a long time.

If you have to choose between semolina and flour puri, flour puri, especially puri made from less sifted wheat flour, can be a better option in terms of fiber.