Puffy and crispy puri is used in the most popular Indian street food pani puri. It is also known as puchka or puri for golgappa. Crispy puffed puri with aloo masala and spicy pani puri water makes it the most preferred evening snack. I shared a foolproof, tried, and tested suji golgappa recipe with you. Here is an easy video recipe for puri of pani puri.
Puri recipe for pani puri | how to make suji golgappa | puchaka recipe
- 1 cup fine unroasted semolina - rava
- 2 tbsp all purpose flour - maida
- 1/8 tsp baking soda
- ¼ cup and 2 tbsp water or as required
- Salt to taste
- 1 tsp oil
- Oil for deep frying
- In a mixing bowl, take 1 cup unroasted semolina (rava), 2 tbsp all-purpose flour (maida), 1 tsp oil, 1/8 tsp baking soda, and salt to taste. Mix well with your fingers.
- Now add 1/4 cup water and knead the dough, semolina absorbs water while kneading.
- Add 2 tbsp more of the water and continue to knead for 10 minutes. The dough should be semi-soft, elastic and gluten strands to be formed which gives shape and structure to puris. If your puri’s dough is soft then add 1-2 tsp more sooji and if the dough looks hard then add a few drops of water to make it perfect.
- Keep the dough in a bowl and cover with a moist cloth. Allow the dough to rest for 30 minutes.
- After 30 min kneads dough again for 2-3 min.
- Now divide the dough into three equal parts, take one part of the dough and cover the rest of the dough with a moist cloth.
- Take one part of the dough and roll it into a thin and large round.
- With a small bowl or cookie cutter, cut a small disc from the rolled dough.
- Remove the dough edges and cover the rolled puris with a moist cloth.
- Heat oil in a kadai, oil should be medium hot.
- Add puris in hot oil and place your spatula slightly on puris as shown in the video. This will make most of the puris puff up.
- Fry puris till it lights golden in color with a crispy texture.
- Drain fried puris on a kitchen paper towel and cool it at room temperature for 1 hrs and then stored it into an airtight container.
- Puris dough should be semi-soft. If your puri’s dough is soft then add 1-2 tsp more sooji and if the dough looks hard then add a few drops of water to make it perfect.
- Knead the dough for a few minutes so activation of gluten strands in semolina. So the dough is elastic enough to roll out without any tearing.
- Always cover the dough and roll puris with a damp cloth, if the rolled puris become dry then it will not puff up.
- Roll the puri thin and uniform. It does not have any folds in between. If the puri is thinly rolled then it will result in crispy puri later.
- Fried puris in moderately hot oil. Do not fry the puris on low flame.
- When you fry puri, place your spatula slightly on puris as shown in the video. This will make most of the puris puff up.
- Fry puris until they are golden brown and crisp. Removed fried puris on absorbent paper to remove excess oil from puri.
- When puri is ready let them cool down and then store in an airtight container.