Pani Puri, Puri for Chaat | Golgappa Puchka

Puri is the most important ingredient that makes this popular Indian street food truly unique. Semolina Puri or Golgappa is an essential ingredient for many chaats like Pani Puri, Dahi Puri, Masala Puri, Sev Puri etc. This recipe includes step-by-step instructions, tips to prevent puris from becoming soggy, and troubleshooting tips to help you get perfect crispy puris every time.

These small, crispy, hollow puris are the base for pani puri (also known as golgappa or puchka). They are perfectly puffed, light and crunchy enough to hold the spicy water and delicious filling without getting soggy. This recipe of Puri is one of the keeper recipes as I have been making it for many years and it turns out perfect every time.

About Puri for Pani Puri

Puri is made by mixing rava or semolina with flour, salt, oil, soda, kneading it into a hard dough, rolling it out, cutting it into small pieces and deep frying it until it becomes crisp. Make a big batch and store in an airtight container and use it anytime for your favorite chat.

Homemade puris are not only fresher, but also more hygienic than store-bought puris and taste great. You can control the thickness, size and crispness as per your choice.

Puri is a crispy snack which is mainly used to make Dahi Puri, Masala Puri, Pani Puri and many chaats. It can be eaten like this also, children will definitely like it. You can make this puri and store it in an airtight container.

You can make puri and chutney a day in advance. On the day of serving, simply prepare the other ingredients and assemble them and serve. Enjoy easy and delicious chat at home.

puri video

similar recipe

Whether you are making pani puri for a party, festive celebration, or simply desire street-style chaat at home, this fail-proof pani puri recipe will help you make crispy, golden, restaurant-style golgappa puris with ease. Try making homemade chaat using this exquisite crispy puris to enjoy and surprise your loved ones.

puri for chaat ingredients

• Rava – Semolina or rava is used along with flour to make crispy puris. Use fine semolina. If your semolina is too coarse then grind it a few times in the mixer to make it fine.
• Flour – Flour is mixed with semolina and a hard dough is kneaded.
• Oil Oil is mixed in the flour and oil is also used to deep fry the puris.
• water, salt – Water is added to knead the dough, salt is added to taste.
• soda – Helps the puris to rise better and make it hollow and light.

How to make Pani Puri step by step

1.In a mixing bowl, add 1 cup fine rava, 2 tbsp all-purpose flour, salt to taste, 1 tsp oil and ⅛ tsp cooking soda.

2. Mix it well first.

3.Add water little by little and start kneading. You may need about ⅓ cup of water. Knead it for at least 7-10 minutes until the dough becomes soft.

4. Knead it into a soft and slightly hard dough. Sprinkle some oil on it to prevent it from drying.

5. Keep it covered with a kitchen towel for 30 minutes.

After 6.30 minutes, open them and separate them into 3 big balls.

7. Roll out each ball a little thinly and cut out small discs using a sharp knife. Remove excess material, gather scraps and roll again.

8.You can also roll small puris separately like this. Keep in mind that this thickness should be uniform so that the puris are fried evenly.

9. Repeat to finish all the dough. Keep covered with a wet cloth to prevent it from drying.

10. Heat oil on medium flame – First of all put one puri and see if it swells then the temperature of the oil is correct. Add 3-4 puris at a time depending on the size of the kadhai.

11.First press, then sprinkle oil over the puris and fry until golden brown and crisp. – If you fry till it becomes light golden, then after some time the puris will become soft.

12.Repeat to finish. You can get approximately 45-50 puris.

13.See how crispy the puris are.

Expert Tips

• Semolina – Use good quality rava or semolina. If you have coarse semolina, grind it finely in the mixer for some time and then use it.
• Water – Add water little by little for control. Roughly you may need ⅓ cup of water.
• dough – Keep in mind that knead the dough well for at least 7-10 minutes or until the dough becomes soft and slightly stiff. – Do not keep the dough too loose. This is an important step to get perfect puris.
• kneading – When starting the kneading, it is a little hard due to the addition of semolina, but as you knead it, it becomes soft and easy to knead.
• rolling – Roll it out a little thinly, otherwise the puris will become chewy and the rolled puris will not puff up if they become thick.
• oil temperature -Make sure the oil is hot, check one puri to ensure it is cooked.
• finished -Fry on medium flame until golden brown and crisp. – Do not fry on low or high flame

serving and storage

Proper storage is very important to keep homemade puris crisp and fresh for a long time. Since these puris are deep fried and hollow, even a little moisture can make them soggy, so store them in a clean dry container. It keeps well for about 2 weeks at room temperature.

To serve, place the puris in a tissue lined basket. While serving, add stuffing to it and serve immediately.

general questions and answers

1.My puris do not rise, why?

Some reasons for poori not rising are:

• The dough should be soft and slightly hard to roll.
• If you roll it too thinly, it will not rise.
• Once the oil is well heated, fry the puris on medium flame.

2.My puris become soft after some time, why?

If you have fried the puris on low flame or only till they become golden, then they may get spoiled after a few minutes. So keep in mind that fry it till it becomes golden brown and crisp.

3. Can I make Pani Puri without baking soda?

Yes, baking soda is optional. With proper kneading, resting and correct frying temperature, the puris will puff up well even without soda.

4.How long do homemade Pani Puri Puris last?

If stored properly in an airtight container at room temperature, they remain crunchy for up to 2 weeks.

5.Can I use whole wheat flour instead of maida?

You can partially substitute whole wheat flour, but the puris will not rise as well and may be a little dense. For best results, use fine semolina with a little flour.

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