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–+ servings

Puri recipe for pani puri | how to make suji golgappa | puchaka recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Street Food
Cuisine Indian
Servings 25 puries

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.