Pani Puri Recipe: How to make the Puri (Golgappa) of the Pani Puri

Pani Puri Recipe: Making Puri - Golgappas of the Pani Puri, Golgappa Recipe, Pani Puri

Pani Puri, as I call this awesome snack has always been a favorite since childhood. I remember me and my folks having pani poori from the pani puri wallah on the streets of Mumbai many a times.

I have even seen how the puris are made in bulk and then sold. While as a kid, I used to think, how come the puri puffs so much and stays crisp. There was a family, close to my house who used to make these puris in bulk, pack them and then supply them to grocery stores.

I am so fond of these crisp puris, that i can just have them plain. This is the second time I made these puris at home. They came out well both the times. I must say its easier to get a packet of readymade puris than to make them. Its an effort on your side to make these pooris. But nevertheless atleast you know that fresh oil and ingredients are used to make the poori in a clean and hygienic way. Its difficult to know how the readymade puris are made… which oil they use, is it hygienically done, etc.

These pani puris can be made in large numbers and stored in an airtight container. You could use the puris later to make pani puri, ragda puri, dahi sev puri or dahi batata(potato) puri, just crumble and top it up on ragda patties, dahi papdi chaat, aloo chaat, sev puri, bhel puri or just have it plain.

I had actually made the pani and ragda for the pani puri…….. typical mumbai style of having pani puri. You can have boiled moong sprouts, chana and potatoes instead of ragda. But try for once having the pani puri with ragda. It has a different flavor and taste. Tastes do differ and I know some people who prefer boiled sprouted moong as the masala for pani puri instead of ragda. But one can always experiment with one’s taste and liking.

Ingredients for the Puri – Golgappa:

  • 1 cup semolina (suji/rava)
  • 2-3 tbsp maida (all purpose flour)
  • 1/4 tsp baking soda
  • salt
  • oil for frying
  • water to knead the dough

Method to make the Golgappa – Puri:

  • Add all the dry ingredients for the puri in parat or large bowl.

dry ingredients pani puri

  • Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough.

pani puri dough

  • Cover the dough with a wet cloth and keep aside for 20-30 minutes.

pani puri dough

  • After 20-30 mins, remove the wet cloth and knead the dough again.

golgappa dough pani puri

  • Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.

rolled dough for pani puri

  • With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough.

cutting round discs for pani puri

  • Cut out round puris from the entire rolled dough.

uncooked pani puris

  • Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth.

pani puri discs

  • Complete making round discs from the dough in this manner.

uncooked pani puri discs

  • Alternatively, you could take a very small size ball, around half an inch from the dough

pani puri

  • And roll it into thin circles of 2 inch diameter.

pani puri

  • Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately.
  • Keep all the cut out discs covered with a damp cloth.
  • Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.

pani puri

  • The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.
  • Turn the puri with a slotted spoon, so that the otherside gets cooked. In the below picture, the puri was happily moving in the oil in circles making it difficult to capture a shot.

pani puri browned on one side

  • Here is another shot of the happily moving puffed puri.

golgappa or pani puri frying in oil

  • Turn once more if you want to brown the puris more.
  • Remove and drain the puris on a kitchen tissue.

pani puri

  • When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, ragda or boiled potatoes, sprouted moong and chana.

Pani Puri Recipe: How to make Puri-Golgappa of the Pani Puri

A Few Tips for Pani Puri Recipe:

  1. Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.
  2. Ensure that all the puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.
  3. The above tips comes from experience. Just before frying remove the damp cloth.
  4. You could fry the puri one at a time. Or fry one puri, when its almost done, add the second one and so on.
  5. Do not add oil to the dough while kneading as the puris will become soft soon as they cool.
  6. Maida or refined/all purpose flour is used for binding the dough. If the dough is not binding well, then you could add a few teaspoons more of maida.
  7. The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well.
  8. Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.

Pani Puri (GolGappa) Recipe details are below:

4.8 from 12 reviews
Pani Puri Recipe: How to make the Puri (Golgappa) of the Pani Puri
 
Prep time
Cook time
Total time
 
Crispy Fried Puri or Golgappa
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 25-30
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 cup semolina (suji/rava)
  • 2-3 tbsp maida (all purpose flour)
  • ¼ tsp baking soda
  • salt
  • oil for frying
  • water to knead the dough
Instructions
  1. Add all the dry ingredients for the puri in parat or large bowl.
  2. Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough.
  3. Cover the dough with a wet cloth and keep aside for 20-30 minutes.
  4. After 20-30 mins, remove the wet cloth and knead the dough again.
  5. Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
  6. With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough.
  7. Cut out round puris from the entire rolled dough.
  8. Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth.
  9. Complete making round discs from the dough in this manner.
  10. Alternatively, you could take a very small size ball, around half an inch from the dough
  11. And roll it into thin circles of 2 inch diameter.
  12. Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately.
  13. Keep all the cut out discs covered with a damp cloth.
  14. Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
  15. The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.
  16. Turn the puri with a slotted spoon, so that the otherside gets cooked.
  17. Turn once more if you want to brown the puris more.
  18. Remove and drain the puris on a kitchen tissue.
  19. When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, ragda or boiled potatoes, sprouted moong and chana.
Nutrition Information
Serving size: 5-6



{ 125 Responses }

  1. shifali says

    please help me..my golgappas become soft as soon as they become cold..even i used oven for making them crisp..but it didnt work..one more thing the puri’s also had a strong smell of baking powder..please help me nd tell me what mistakes have i made??

    • says

      whenever i make these, the pooris don’t become soft. i have got a few readers telling me this. i think its the water amount. the dough has to be stiff and tight. i have not mentioned the water proportion as depending on the quality of the rava and maida, the water required may be less or more. baking soda aroma is there, but not strong. next time you can just add pinch of two pinches of baking soda.

  2. Pradnya says

    Hi Dassana, your all recipes are awesome… I tried chole, samosa, caramel custard and pani puri…and all were successful… Thanks….

  3. shruthi says

    Hi,
    Made puri’s as per recipe came out well puffed but it wasn’t crispy… any suggestions?

  4. Ayesha says

    I made the pani puri today and they came out perfect. A few didn’t swell up. But majority did. Perfect recipe . Thanks for the step by step.

  5. Mum rao says

    Hi,I’m confused between baking powder and bicarbonate soda ,which one shall i use instead of baking soda

  6. Mum rao says

    Hi,I’m confused between baking powder and bicarbonate soda ,which one shall i use instead of baking soda

    • Yogesh Upadhyay says

      Ya as per my knowledge baking powder contain bicarbonate !! so both are same !!

      • says

        baking powder does not contain sodium bicarbonate, but both are not same. baking powder has other ingredients too besides sodium bicarbonate.

  7. zahid colombowala says

    I MADE THE GOL GAPPAS AND EVERYTHING WENT WONDERFULLY WELL.HATS OFF TO YOU MA’AM

  8. Yousuf says

    Hi Dassana, thank u for the recipe..we tried at home but unfortunately they are not puffing up..can you please help us out in this what can go wrong..i had 2 issues:

    1) Our dough becomes very sticky during roll out, so we put some oil to roll them out..whether this was causing the problem? i was afraid that if i use maida for rolling, then they will become dry..any suggestions plz..

    2) How much should we roll them out..i rolled out very very thin and they become like chips..

    One more, either we should use baking powder or baking soda?

    It will be very nice of you if you can help us out..we try twice but same thing..they are not puffing up :(

    • says

      the dough has become sticky as too much water is gone in it. you can add some more semolina and knead again to a a firm dough. maida will not make them dry if you keep the puris covered with a moist towel. it should be thin, but not very thin. they should be able to puff up. use baking soda. baking soda is more strong than baking powder.

  9. Sherry says

    Hey… I wanted to make this for guests.. so I did much as you suggested.. but here I am .. frying the pooris and they are becoming too soft within seconds of coming out. I would agree its my fault as I replaced suji with atta.. but can you please help me out .

  10. Archana says

    hi, dassana, u know i am a very big pani puri lover. u’r recipe was awesome n thnk you so much for telling this wonderful recipr to us!!!! LUV U!!!!!:)

  11. smita says

    Hi dasanna,
    I have tried this recipe and it was awesome. I would also like to share that ur each and every recipe is excellent. I have tried ur biryani, ragda pattice, chana chat, aloo palak, kadhai mushroom, and too many. And u know what they were excellent. I got too many appreciations. Thank u. U keep it up with ur excellent and delicious menus

  12. panipuri fan says

    hi i lov gol gappeys so much but we dont get em here so i tried makin this at home.
    its a great recipe and the results are wonderful. this is the best website i could get reccipe from.
    but i only got stuck at one stage
    when I knead the dough and left for half an hour my dough became hard and i still tried to make one of em but they came out flat becuz mi dough was hard. how do it resolve this and make them come out circly

    • says

      the dough with semolina is usually dense unlike the one made with flour. you could have added a little bit of water and would have got a not so hard dough.

  13. Shalini says

    Hi dasanna, Thank u for posting this wonderful & easy recipe. I prepared the puri, it puffed out very nicely & it is tasty also.

  14. r.sudhashankar says

    hai this is sudhashankar,i know before itself how to do pani and puri but i dont know how to make a masala, kara for pani puri. thank you,bye

  15. jalpa says

    I it is nice and easy to learn receipe .it helps me to prepare puris at my home.

    Thank u so much.

  16. MD ASIF IKBAL AKHAN says

    very very thank to you for proper information of making of panipuri. it’s really so good.

  17. sumitra says

    I ve prepared it twice but first time the puri was very nice but secobd time wn i prepared they became soft can u plz help me

    • says

      as soon as the puris cool down to room temperature, store them in an airtight box or container. if they become soft still, then just bake them in the oven for few minutes or slightly roast them on the tava or kadai before serving. they will become crisp.

  18. says

    Your recipe is very helpful one by one step i tried. so gud im make first time so tasty every thing sososososososssssssssoooogud sssssoooootesty
    THANKS SO MUCH

  19. sahil says

    what i can do to preserv the hardness of puri’s they beacome soft and don’t taste good .
    give me some tips related to frying puri ( time to fry each puri and the one sided or both sided fry etc )
    thanx :)

    • says

      as soon as the puris cool down, store them in an airtight box or container. if they become soft still, then just bake them in the oven for few minutes or slightly roast them on the tava or kadai before serving. they will become crisp. when frying puris, first the the side touching the oil gets browned and then you turn and fry the other side.

  20. eleanor says

    I think its great we die for this pani puri and to finally have a recipe is amazing

    good for you

    thanks very much

    eleanor

    • says

      in this recipe some other substitute won’t work. there is another kind of pani puri made with wheat flour. i don’t have a recipe of it on the blog. you can search on google for this one. i tried searching but i could not get the wheat flour version :-(

      • Debbie Evans says

        I have found a source of semolina flour about 15 miles away and am going tomorrow to buy some. I’ll let you know how they turn out.

        Debbie

  21. says

    I tried these fro the first time yesterday ( thanks to Araf…workmate! and loved them. I have to try and make them. Ours came with a lovely sour tamarind sauce, do you have a recipe??

    Many Thanks
    Debs

  22. umesh says

    Excellent Procedure I like this Method very Much.
    Which guides us promptly and correct with no difficult steps.

  23. deep says

    thanks for the recipe. i follow all ur instructions for pani puri,puri puffs realy nicely but as soon as we take puri off the cooking oil it becomes soft..what should i do to maintain hardness???

    • says

      i really have no clue why the pooris are turning soft. it never happens with me.

      still i would suggest a few things… fry the pooris in a moderately hot oil. after you remove them from oil, drain on kitchen tissues and once they cool down to room temperature, then quickly store them in an air tight container.

      another thing that you can do is… if you have an oven then bake the pooris which have become soft for couple of minutes at 180 degrees C. baking will make them crisp. this technique you can do just before serving.

    • ekta says

      i have tried this recipe of puris step by step,but as soon as i t cools it become soft .i dont know why?please suggest

      • says

        dear ekta, i am not sure why the puris became soft.

        a few tips could be helpful which i have already suggested in the previous comment:

        1: fry the pooris in a moderately hot oil. after you remove them from oil, drain on kitchen tissues and once they cool down to room temperature, then quickly store them in an air tight container.

        2: if you have an oven then bake the pooris which have become soft for couple of minutes at 180 degrees C. baking will make them crisp. this technique you can do just before serving.

        3: lastly if you do not have an oven, then sun dry the fried pooris in the sun for a day and then store.

  24. Reshma says

    Hi, there
    First of all u can be really a good teacher,as yesterday only I took recipe from my frd she gave same thing but it doesn’t work out after an hour it became soft and then I thought to search on goggle n I got yours u won’t believe it was just awsome thx

  25. Nasra Abbas says

    very nice recipe but one thing pl clear that how can i maintain crisp of pani puri as they become soft after cooling

    • says

      if you store them in air tight container, they won’t become soft. also if in case they do become soft, then just bake them for a few minutes in the oven and they become crisp again. you can also lightly roast them in a kadai or pan. this also makes them crisp.

  26. ashok says

    prior to all thank u very much for this kind of recipe,but can u help me.i mean i want to know recipe for ready made pani puri.today evening i purchased few grams ready made gol gappe(pani puri,) and just fry it.,so my need to know how can we make this kind of ready made pani puri ?pls tell me sir…….i m waiting for this recipe………thnx

    • says

      i am thinking you have the readymade pooris… so just boil some potatoes or chana or moong. soak the chana and moong overnight before you boil them.

      you can buy readymade jal jeeera powder and readymade sweet chaat tamarind/imli chutney. make the jal jeera with some water. then just make the pani pooris with the boiled potatoes or moong/chana and the jal jeera and imli chutney… before buying just check the manufacture date & expiry dates.

      you can also make a sweet & sour pani from this link here: http://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/

  27. cute girl says

    i am very big fan of panipuri/golgappa…by above panipuri recepie.i can eating panipuri…wen i want to eat…..so thank u so much…i loved this.Mmmmaaaa

  28. nidhi says

    please give the recipe of the pani. does the pani of pani puri differs from that of golgappa!!!!!!!!!!!!

  29. Maheswari says

    Hi yaar……….i have tried doing this receipe and it came out really well…thank you for the help….the pictures and the method really made easy to do it yaar……..really wanna thank you so much………..

  30. Maitrayee says

    Thank U for this amazing recipe and pictures make it more tempting to try it out. But plz tell me how could I make the other items that are served with Panipuri.

    • dassana says

      dear prachi,

      since you have asked for it i will make the puri’s at home and update it soon on the website.

  31. prachi says

    i was very tired searching for pani puri’s puri but this site gave me the exact way of doing the puris.Thanks for such a good recipie n i also liked the tips u suggested.Thank u once again n we r waiting for more recipies not only indian but also firangi ones

  32. Azra says

    Hi,

    i was googling for a perfect recipe for the puris and I came across urs.I tried it day before yday and it turned out awesome.thanks for posting this recipe.I’d love to try some more of ur recipes.i even liked all the tips u mentioned to maintain it’s crispyness.whoever wants to make these puris I highly recommend this recipe.it was very easy to follow and the result perfect!!

  33. says

    Hii dassana your recepie presentation was awesome loved it….. nice step by step process,….When rolling the puri its neccessary to make a thin puri instead of making a thick puri ? plzz waiiting for your replay….

    • says

      thanks arvind. yes u have to make a thin puri. if you make it thick than they do not puff up well and the puris become thick and loos their crispiness soon.

  34. says

    Perfect! Like the way you have presented it. One question though, how do you manage to keep the puri crisp? The only way we tried to crisp it is to bake it in owen :-) Will be waiting for your opinion!

    -Abhi

    • says

      thanks abhi.

      after frying, once the puri cools down u keep the puris in an air tight container. i have also heard of some folks keeping the puris in sunlight for some hours. in monsoons they may become soft, then u could just bake it in the oven or slightly roast them on a tava or pan.

  35. Naina says

    Hello Dear…I am so happy to know that, I can make panipuri very Easily….. otherwise always i m avoiding to make it at home…. today only i will try this n i will get back to u with my experience with your suggesition…just i wanted to ask u that my pani puri is not that much tasty as compared to Restaurents or Road wall’s panipuri ….? might be they r using any different ingradiants to prepare sweet chutny & pani ……can u guide me on this? Thanks a lot…..

  36. Naina says

    Hello Dear…I am so happy to know that, I can make panipuri very Easily….. otherwise always i m avoiding to make it at home…. today only i will try this n i will get back to u with my experience with your suggesition…just i wanted u ask u that y our pani puri is not that much tasty as compared to Restaurents or Road wall’s panipuri ….? might be they r using any different ingradiants to prepare sweet chutny & pani ……can u guide me on this? Thanks a lot.

    • says

      actually the ingredients they use is the same. the proportions of the ingredients might vary. however there are different types of pani that is prepared… some only use coriander and tamarind as the main ingredients, and some use mint, coriander as the main ingredients. however i have heard that some pani puri wallah’s add a drop of acid to the pani and hence the taste is different. also the water they use is not clean and unhygienic.

      • Roshan says

        Hi All,

        I believe the Pani for Puchka plays one of the major role for the taste !

        I make it using:
        1. Tamarind
        2. Little Fresh Coriander Paste ( So that it dissolves completely in the Pani )
        3. Jal Zeera Powder.
        4. Red Chilli Powder.

        Trust if the proportion of the above is good in the mixture, the Pani will be amazing ..
        Can also drop few slice of Ginger to enhance the flavour.

        But – Thanks to Dassana, for the Puri recipe …
        This was what I was not perfect in :-(

        Now – Every one will say ….

        Wah Wah .. Wah Wah .. Wah Wah …. :-)

  37. pooja budhiraja says

    dear dassana
    I am very confused how to make pani puri, then i go to your site and feels very comfortable to understand how to make pani puri, your method is very very good.means mouh main pani aa gaya.I will try to make pani puri today.
    god bless you
    thanks

    Pooja

  38. jagam jalebi says

    Thank you soo much
    appreciate ur help
    i liked the way u made it and put all the pics up here … it makes easy for us

  39. Amit Balecha says

    I would like to get the receipe for the panipuri , which can fry once it drried properly and it can puff during the fry

  40. Priyanka says

    Hey
    This is an amazing recipe and pictures make it more tempting to try it out. I have never seen a recipe of pani puri (the puri part of it) and so its great to see it here. Btw 1 small suggestion, I have never been able to make good samosas so if u can just help posting some punjabi samosa recipe ;)
    Thanks

    • dassana says

      Thank you Priyanka for your positive comments.

      In fact, for some 3-4 weeks I have been thinking of making punjabi samosa and posting the recipe with step by step pictures on my blog. Its just that I did not get enough time to make the samosas at home. But I am surely going to make it and post it soon.

      You can subscribe to my blog’s feed here at http://feeds.feedburner.com/VegRecipesOfIndia to get the latest recipes by feed. You can also subscribe through email and the email form is on the blog below recent comments.