puri recipe for pani puri or puchka | golgappa puris | homemade puri for pani puri |
by Tarla Dalal
Added to 294 cookbooks
This recipe has been viewed 216741 times
puri recipe for pani puri or puchka | golgappa puris | homemade puri for pani puri | with amazing 15 images.
pani puri is one of the most famous Indian street food. We show you an easy puri recipe for pani puri to make. Ingredients to make homemade puri for pani puri are easily found in any Indian kitchen.
puri recipe for pani puri is made from rava, plain flour, soda or water and ghee for deep frying. Always make a large batch of puris and store them in an airtight container which will last for at-least 15 days.
We know that appalling feeling, of carefully selecting a pack of puris from the super market, only to come home and find that quite a few of them are cracked or even crushed! Stop relying on store-bought puris for your fantastic chaat creations. Few extra efforts and you get the most scrumptious and hygienic puri at home.
Here is how you can make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The dough is rested and no water is used to knead the dough. While kneading the dough might look runny but with time semolina tends to absorb the dough and will make it semi-stiff. You can also use water to knead the dough but in case do not forget to add baking soda. Make sure you rest the dough with damp muslin cloth for a while and do not leave it uncovered as it my turn dry. Next, knead again. Divide and roll into a big circle and cut out 7 equal circles using a cookie cutter. Carefully drop in oil and let them fry. The puri's will puff up on their own, fry till golden brown and crisp from both the sides. Drain on absorbent paper, it is necessary to get rid of excessive oil as the puri for golgappa might turn soggy and greasy. Store the puri in an air-tight container and use as required.
The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these golgappa puris.
Always make a large batch of puris for pani puri or puchka or golgappa and store them in an airtight container which will last for at-least 15 days. Use these versatile puris to make Dahi Puri, Pani Puri Delight, Thai Pani Puri, Mumbai Roadside Pani-Puri and Chocolate Pani Puri.
Enjoy puri recipe for pani puri or puchka | golgappa puris | homemade puri for pani puri | with detailed step by step recipe photos and video below.
For puri for pani puri- To make puri for pani puris, combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
- Knead and divide the dough into 4 equal portions.
- Roll a portion of the dough into 175 mm. (7”) diameter circle.
- Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
- Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
- Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
- Remove and drain on an absorbent paper and store in an air-tight container. Use puris for pani puri as required.
Handy tip:- As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
Puri For Pani Puri Video by Tarla Dalal
Puri for Pani Puri, Puri for Golgappa, Golgappa Puri recipe with step by step photos
-
If you like puri recipe for pani puri or puchka or golgappa | homemade puri for pani puri | given below is the list to similar recipes :
-
To make homemade puri for pani puri, in a deep bowl, take semolina.
![]()
-
Add plain flour. You can even make use of whole wheat flour instead of maida. This will help in binding the dough together.
![]()
-
Add salt and mix it well.
![]()
-
Pour chilled soda gradually to make a semi-stiff dough. Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
![]()
-
Knead very well and our dough for puchka puri is ready. Ensure to knead the dough well for 3-4 minutes so the sooji absorbs the soda and help in making puchka crispy.
![]()
-
Cover it with a damp muslin cloth and keep aside for 10 minutes.
![]()
-
To prepare homemade puri for puchka, knead the dough again and divide the dough into 4 equal portions. Keep it covered while you are rolling. At any point, do not leave the dough uncovered, else, the dough will become too dry.
![]()
-
Roll a portion of the dough into 175 mm. (7”) diameter circle without using any flour for rolling. Roll the circle as thin as possible before cutting them into tiny circles, if it is thick then puri will not turn crispy after deep frying.
![]()
-
Cut into 7 equal circles using a cookie cutter or a steel box or a lid of approx. 37 mm. (1½“) to 50 mm. (2”) size. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth. Traditionally the dough is divided into marble sized balls and rolled out individually.
![]()
-
Remove extra dough and mix it with remaining dough. Repeat step 2 to 4 and make more circles. Keep doing till the dough is over and you get 40 circles in total.
-
Heat the oil in a deep non-stick pan, carefully drop a few circles at a time. Manage the temperature of the oil all throughout frying them or else the puri will brown quickly and stay raw from inside. Do not overcrowd the pan or else the temperature of oil will drop instantly.
![]()
-
Press it slightly using a perforated spoon till it puffs up and are golden brown.
![]()
-
Flip and fry the puri till golden brown in colour and crisp from both sides. Keep flipping them once in a while to cook evenly.
![]()
-
Remove and drain on absorbent paper. It is very important to drain off excess oil otherwise the puri recipe for pani puri or puchka or golgappa | homemade puri for pani puri | will be greasy and might turn soggy.
![]()
-
Cool them for at least 4-5 hours before using. Store the golgappa puris in an air-tight container and use as required.
![]()
-
Q.Please clarify what is chilled soda? Carbonated water, also known as sparkling water(club soda), is plain water into which carbon dioxide gas has been dissolved. By chilled soda we mean the one that is refrigerated.
-
While preparing Puri for Pani Puri as per recipe one should take take 1/2 cup rava (semolina). My doubt is half cup means how many grams approximately please clarify? Half cup is 125 grams.
-
Q.What type of rave should be used for making Puri for Pani Puri whether soft or hard? Soft rava is preferable.
-
Q.Which grain semolina can be used for making Puri for Pani Puri? The semolina we have used is made from durum
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per puri
| Energy | 29 cal |
| Protein | 0.2 g |
| Carbohydrates | 1.5 g |
| Fiber | 0 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 0.4 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe