puri recipe for golgappa or pani puri or puchka | golgappa puri recipe

puri recipe for golgappa or pani puri or puchka with step by step photos – 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.

puri recipe, puri recipe for pani puri, golgappa puri

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.

we are fond of these crisp puris, that most of the times we just have them plain. i have made these pooris many times. hence, i have updated this post with better pics and a lot of tips.

i was getting many comments that the pani puri becomes soft after cooling down. when i make them, i never had this issue. i reasoned, that this problem is because the dough was not kneaded well and the poori roundels being thick. previously i has just mentioned to knead the dough well. but not emphasized that the dough also need to have elasticity in it. hence updated this post.

i must say its easier to get a packet of ready made puris than to make them. its does take an effort to make these pooris. so prepare them, when you are free from any work. the perks of making puris at home is that fresh oil and ingredients are used to make the puri. plus no additives or preservatives are added and you know what goes into them. also they do taste better than the store brought ones.

these pani puris can be made in large numbers and stored in an airtight container. this recipe yields 50 to 60 pooris.  you could use the puris later to make pani puri or golgappa or ragda puri or puchka or Dahi puri, just crumble and top it up on ragda patties, dahi papdi chaat, aloo chana chaat, sev puri, bhel puri or just have it plain.

how to make puri recipe for pani puri or golgappa or puchka

1. in a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches of baking soda and ¼ tsp salt.

flour for puri recipe

2. with your fingers, mix the oil evenly with the sooji.

making puri dough

3. here’s the evenly mixed oil, sooji and salt mixture.

making puri dough

4. now add 1 tbsp maida/all purpose flour to this mixture.

making puri dough

5. mix again very well so that the all purpose flour is mixed evenly.

making dough for puri recipe

6. add 3 tbsp water first.

making dough for puri recipe

7. mix again.

making dough for puri recipe

7. then add 1 tbsp water more and begin to knead the dough. sooji absorbs water while kneading. hence add water in parts while kneading. then add 2 tbsp more of the water and continue to knead. i added 6 tbsp of water. depending on the quality of sooji, you may need to add a bit less or more. the kneading is very important in getting the perfect pani poori texture. the dough is not soft nor too hard. if you make the dough soft, then add 1 to 3 tsp more of the sooji. if the dough looks hard, then add sprinkle some water and continue to knead.

making dough for puri recipe

8. the pani puri dough should be elastic. gluten strands need to be formed, which gives structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well.  elasticity helps in rolling dough without cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily able to lift the rolled dough without it tearing or breaking and falling apart.

puri dough

9.  knead to a semi soft elastic dough.

making dough for puri recipe

10. keep the well kneaded in a bowl or pan.

dough for puri recipe

12. cover with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes.

puri recipe dough

13. here’s the dough after 30 minutes.

dough for puri recipe

14. knead again.

dough for puri recipe

rolling and making puri for golgappa

15. now divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining parts of the dough covered with the moist kitchen towel.

rolling puri dough

16. roll to a large round. you see there are no cracks in the rolled dough and the dough has a good elasticity. you can flip the entire rolled dough without it breaking or tearing apart.

rolling puri dough

17. keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won’t puff up.

rolling puri dough

18. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won’t have an even and uniform shape.

cutting puri dough

19. remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel. collect the edges and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.

cut puri dough

frying puri

20. heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.

frying puri for pani puri recipe

21. slid a few pooris in the oil.

frying puri for pani puri recipe

22. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan. nudge the pooris with the frying spoon so that they puff up.

frying puri for pani puri recipe

23. with a slotted spoon flip them, once they puff up. flip a couple of times.

frying puri for pani puri recipe

24. even after oil stops sizzling, continue to fry the pooris till light golden or golden. even after they become golden, keep them in the oil getting fried for a few seconds, so that they become crisp. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.

frying puri for pani puri recipe

25. drain puris on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri, bhel puri, chana dal bhel puri or papdi chaat.

fried puri

26. continue to fry the pooris this way.

frying puri

27. drain puris on paper towels to remove excess oil.

puri, puri recipe

28. once puris get cooled at room temperature, immediately add them to a jar or box and close the lid tightly.

fried puri

29. a close up pic of the texture of the pooris.

puri texture

30. make pani puri, dahi puri or ragda puri from these homemade pooris or golgappas or puchka.

puri recipe, puri recipe for pani puri

31. you will get 50 to 60 puris from this recipe. they stay crisp and good for a month if stored in airtight box or jar.

puri recipe for pani puri, puri recipe

tips for making puri for golgappa or pani puri or puchka

  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 rolled 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 4 to 7 puris at a time.
  5. do not add oil to the dough while kneading as the puris will become soft later.
  6. the dough has to semi soft with gluten strands formed in them. there has to be elasticity in the dough. these factors give a crisp pani puri. the crispness stays even after the pooris are cooled and even later.
  7. maida or refined/all purpose flour is used for binding the dough. avoid adding more maida to the dough. if the dough is not binding well, then you could add a few teaspoons more of maida. but don’t add too much.
  8. the puris have to be thin. if you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.
  9. 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.

puri recipe for pani puri or golgappa

4.83 from 41 votes
Author:Dassana Amit
Prep Time:1 hr
Cook Time:30 mins
Total Time:1 hr 30 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):25 to 30
puri recipe, puri recipe for pani puri, golgappa puri
crispy fried puri or golgappa used for making pani poori, dahi poori, puchka and ragda poori.
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup fine unroasted sooji (rava or semolina) or 160 grams rava
  • 3 to 4 pinches of baking soda or ⅛ teaspoon of baking soda
  • 1 tablespoon all purpose flour (maida)
  • 6 tablespoon water or as required
  • ¼ teaspoon salt
  • 1 teaspoon oil
  • oil for deep frying

INSTRUCTIONS

making puri dough

  • in a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. with your fingers, mix the oil evenly with the sooji.
  • now add 1 tbsp maida/all purpose flour to this mixture.
  • mix again very well so that the all purpose flour is mixed evenly.
  • add 3 tbsp water first. mix again. then add 1 tbsp water more and begin to knead the dough. sooji absorbs water while kneading. add water in parts while kneading.
  • then add 2 tbsp more of the water and continue to knead. the kneading is very important in getting the perfect pani poori texture. the dough is not soft nor too hard. if you make the dough soft, then add 1 to 3 tsp more of the sooji. if the dough looks hard, then add sprinkle some water and continue to knead.
  • the pani puri dough should be elastic. gluten strands need to be formed, which gives a structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well. elasticity helps in rolling the dough without cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily able to lift the rolled dough without it tearing or breaking and falling apart.
  • knead to a semi soft elastic dough and keep it in a bowl or pan.
  • cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. you can also keep the dough for an hour.
  • after 30 minutes, knead the dough again.

rolling puri

  • now divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the moist kitchen towel.
  • roll to a large round. there should be no cracks in the rolled dough. you can flip the entire rolled dough without it breaking or tearing apart.
  • keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won't puff up.

making puri for golgappa or pani puri

  • with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won't have an even and uniform shape.
  • remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel.
  • collect the egdes and knead them lightly. roll the edges too and make pooris the same way.
  • in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.

frying puri

  • heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  • slid a few pooris in the oil. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
  • with a slotted spoon flip them, once they puff up. even after oil stops sizzling, continue to fry till light golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.
  • fry them till they are a light golden or golden.
  • drain fried puri on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri or papdi chaat. continue to fry all the pooris this way.
  • drain them on paper towels.
  • once they get cooled at room temperature, immediately add puris to a jar or box and close the lid tightly.
  • make pani puri, dahi puri or ragda puri or puchka from these homemade pooris or golgappas. you will get 50 to 60 pooris from this recipe. they stay crisp and good for a month if stored in an airtight box.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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236 comments/reviews

  1. Hi..
    I made this recipe but the pooris turned soft though they were puffed. Can u pls tell me y this happened…how to rectify ..
    Thank u

    • they have to be fried in oil for some more time even after they puff up. also, i hope there was not more water in the dough. if the dough becomes soft, the pani puri will also be soft.

  2. Namaste.

    I made Golgappa puris following my recipe last night using sooji and whole wheat flour (3:1). My puris are a hit or a miss. Last night was a miss as I did not knead the dough enough or perhaps kneaded it too hard. As a result, gluten did not develop 🙁

    So I was checking your recipe out Dassana. And, I had a few questions –

    1) Can we use whole wheat flour instead of maida in your recipe?

    2) Why do we use baking soda in this recipe? I prefer not to use baking soda so I would like to understand.

    Thank you so much!

    • namaste reema, your queries answered below.

      1. yes you can use whole wheat flour. if using whole wheat flour, then you will need to add a bit more water while kneading.
      2. baking soda is used to help the golgappa puff more and become crispy, but you can skip it.

      welcome and hope this helps.

  3. Hi, could you also add a section on air frying these and what it would take to do that? I love all your recipes and have tried many of them, but due to health reasons cannot eat deep fried stuff.5 stars

    • amrita, i doubt if these pooris will work in an air fryer. otherwise, i would have added a note on that in the recipe. some recipes like samosa, french fries etc, which i have air fried – i have added notes on these in the recipe posts.

  4. Love it All! Im a pro chef and dont know much of my Father’s side of authentic Indian food to cook for my fiance! Awesome website!

    Thanks Very Much Dassana Amit!)5 stars

  5. Hi,
    I found an article on pani puri which has different types of pani puri’s in India. Probably you might want to check to get ideas on recipes for any of these.

  6. Not for me. I like paani ke bataashe [gol gappe] made from aata [wheat-flour] – neither from maida nor suzi nor anything else].