Make this Crispy Puri Recipe for Pani Puri with detailed step wise pictures. Making Sooji Golgappa is very easy with this fail proof recipe!
Pani Puri, Golgappa, Puchka – call it by any name, it is one of the most favorite chaat dishes and street food specialties in any part of India. Pani Puri is loosely translated to water filled puri. Pani means water in Hindi and Puri is the puffed, fried Indian bread. It seems totally absurd trying to explain this popular Indian street food or even translate it. For anyone who has tasted this, it is a flavor-bomb – perfectly puffed up crispy puris filled with potato-based stuffing, loaded with flavorful pani.
It is very easy to make pani puri at home, with store-bought ready-to-eat puri and there are even semi-homemade options that can be fried at home. You can also make puri recipe for pani puri at home if you want everything to be made at home from scratch, like me :D. The fool-proof recipe for making crispy puris for pani puri uses sooji/semolina. For puris to turn crispy when making at home, the dough should be elastic. So, kneading the dough and working the gluten is important to get perfect results. I will not call this a easy recipe as it does take some time to roll out and fry the puris, but it is a simple recipe.
Puri recipe for pani puri uses very basic simple ingredients that are available in every pantry. It needs only four main ingredients – Sooji/Semolina, All-Purpose Flour, Water, Salt. To ensure that majority of the puris puff up perfectly, it is better to use a tiny bit of baking soda. The rest of the process is simple technically – ensure that the temperature of the oil to deep fry is medium hot and fry the puris on both sides until golden. Apart from the ingredients and the frying process, it is also important to roll out the dough as evenly as possible, neither too thick nor too thin. Inspite of following everything, it is quite alright for some puris to remain flat, and they can be made into Masala Puri.
Sooji Golgappa or Puri recipe for Pani Puri stays good for upto a week or ten days in an airtight container. Preparing these puris is the only time-consuming task, but it is also quite therapeutic making it from scratch at home. As always it is healthier too. So here is how I make crispy puffed puris for my homemade pani puri – recipe coming up next! Check out my other chaat recipes!
How to make Puri Recipe for Pani Puri | Sooji Golgappa –
Detailed step-wise picture recipe of making Puri Recipe for Pani Puri | Sooji Golgappa –
In a mixing bowl add semolina/sooji. Add salt as needed and baking soda along with 1 tbsp hot oil.
Mix it well until the mixture looks crumbly. Add all purpose flour and mix it up.
Add water little by little and mix until it is crumbly.
Knead the dough until it becomes stretchy. Continue kneading it for another 4-5 mins until it is smooth. The dough will harden up and absorb water quickly. So ensure that it is not too tight.
Add a few drops of oil and keep it covered for about 30 mins to an hour.
Knead it again for a couple of minutes and split the dough into equal sized balls.
Take a ball of dough and dust it in some all-purpose flour.
Roll it into a circle of even thickness 2mm.
Using a cookie cutter or a lid or a bowl with sharp edges, cut into small sized puris. It is better to use cutter with 2-3cms diameter to get uniform shaped puris. Remove the puris and roll the rest of the dough back into a circle. Repeat this until all dough is used up.
Meanwhile heat oil for deep frying. As the oil is hot, set the flame on medium. You can drop a small piece of dough and if it comes up immediately, the oil is ready.
Drop 2-3 puris into the oil. They will puff up immediately. If required, gently press the puris with the slotted spoon to help them raise up. Flip them around and fry until the puris are golden and crispy.
Remove the puris and drain off excess oil and place them on a tissue.
Repeat this with rest of the puris. Dont stack the puris or overlap them too much.
Once they come to room temperature, store them in an airtight container.
The puris stay fresh for upto a week or ten days.
- You can also use Chiroti rava instead of unroasted semolina. You can also make puris with just all-purpose flour, but there is a chance that they don’t puff up as well as the sooji puris.
- Make sure the oil temperature is set right. If it is too hot, the puris will brown quickly and turn soggy once cooled down. If it is not hot enough, the puris will absorb a lot of oil and turn soggy too.
- If the puris turn soft after a day or two, you can crisp them by reheating them in a preheated oven for 10mins.
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