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

crispy fried puri or golgappa used for making pani poori, dahi poori, puchka and ragda poori.
4.74 from 34 votes

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.

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

4.74 from 34 votes
Prep Time:1 hr
Cook Time:30 mins
Total Time:1 hr 30 mins
crispy fried puri or golgappa used for making pani poori, dahi poori, puchka and ragda poori.
puri recipe, puri recipe for pani puri, golgappa puri
Course:snacks
Cuisine:indian
Servings:25 to 30

INGREDIENTS FOR puri recipe for pani puri or golgappa

(1 CUP = 250 ML)
  • 1 cup fine unroasted sooji (rava or semolina) or 160 grams rava
  • 3 to 4 pinches of baking soda or β…› teaspoon of baking soda
  • 1 tablespoon all purpose flour (maida)
  • 6 tablespoon water or as required
  • ΒΌ teaspoon salt
  • 1 teaspoon oil
  • oil for deep frying

HOW TO MAKE puri recipe for pani puri or golgappa

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 an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be 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.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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 ΒΌ 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 an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be 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


POPULAR RECIPES

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.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

231 comments/reviews

  1. hi, i found it very helpful and easy. i use to think that pani puri can never be done at home. thx for this lovely recipe:)

  2. you didnt mention addition of baking soda in the recipe. When should we put baking soda. Is it required or not. Pl. clarify.

  3. thanks for replying di ,
    can u tell the exact amount of time the oil should be heated
    becoz every time my mom makes these puris, they never puff up and i think it is becoz of the oil

    • praveen, difficult for me to tell the time as i have never measured the time. you can follow these tips. first heat the oil on a medium to high flame. then add a small piece of dough in the hot oil. if the dough steadily comes up to the surface, the oil is hot and the pooris can be fried. if they remains at the bottom of the kadai or comes slowly up, then the oil is not hot enough. if they come up too quickly the oil is very hot. so the flame has to be reduced. hope this helps.

  4. hi dasaana di , i m actually daughter of praveen kr and i try
    ur recipes with my mom and we made golgappa also but the puris did not puff up and
    became like papdis and me and my
    mom became verrrry upset
    can u say d reason behind it ? did dis happen becoz my mom used coarse sooji ?
    but thanku very much for ur lovely recipe

    • tell your mom not to become upset πŸ™‚ in cooking at times things do not come out well. its due to coarse sooji. the sooji has to be fine or very fine. like the sooji we use to make sheera or halwa. with the papdis, you can make papdi chaat, sev puri, chana puri or just have them with tea.

  5. Hi.Awesommeee… Your recipe and the way u explained and the tips u gave were really really helpful. I was thinking why we have to keep the moisture even after shaping it. But now I know its for the puri to puff up. I am a regular follower of your receipes.. When even I want to make something new I refer to your recipe and they just come very well.. Thanks a lot.. It’s very useful..

  6. Omg!
    My mum was craving some snacks today, and I just decided to make gol gappy on a whim, I’m pakistani, our pani recipe differs a lot from yours, and we dont really have hara masala and onions added to our chick peas, but I add them anyway because its just better that way! πŸ˜€ so I opened the first tutorial link I could find ( yours ), and just decided to make them, at first I was disappointed because they didn’t swell. But I decided to fry the whole lot anyway, I found that the one’s that came out flat were not moist enough. The one’s right at the end had more water soaked in them and they came out perfect. This was my first try and I managed to pin point my mistakes, and get a perfect puri at the end of it. This tutorial is amazing, I tried to match your actions as much as I could. Thanks so much. You taught me something amazing today! <3

    • thanks sughra. you are right. its the moisture or water content that helps in puffing the pooris. unlike the regular pooris, which has more of the water content, pani pooris have less of them. too dry the pani poori dough, the pooris won’t puff up. so nice to know you cracked the issue. i must say you are keen observer with logical reasoning abilities. thanks for your sweet comment and good to know that the pooris came out well finally.

  7. Hello,

    Thank you so much for the recipe. I have only coarse semolina.can I make with this or should I grind it in mixie?
    Thank you in advance.

  8. so many trials ,finally I have done it,thank u so much for such good and easy to understand the steps of this recipe.

  9. My mother tried to make the pani puri,but failed every time.This recipe is too good.So my mother helped with this.Thank you.

  10. Dear Dassana,

    At what point should the baking soda be added?

    I tried making the puris and since the addition of baking soda wasn’t mentioned in the recipe apart from the ingredients section (or I haven’t been able to spot it), I kneaded the dough without adding it. However, I did add baking soda and tried kneading the dough again, but I guess the soda didn’t distribute evenly. So none of the puris puffed up!

    However, we did enjoy a nice papdi chaat made from the crisp flat puris πŸ˜€

    What can I do to ensure the puris puff up the next time?

    • thanks priyanka for pointing out. baking soda is added in the first step. even without baking soda, the pooris should puff. baking soda additionally helps more in puffing. some recipes i know do not even use baking soda. its just like how we make pooris and in pooris we do not baking soda. but let me tell you the pooris which we get in restaurants have baking soda. thats why they puff up so much unliked homemade pooris. if you add baking soda once the dough is kneaded, they won’t get distributed. at least good to know that you had papdi chaat from the crisp flat puris.

      next time try adding some water. semolina absorbs a lot of water. so i think its not the baking soda that is the culprit but less water. depending on the quality of semolina more or less water is required. but just make sure you don’t make the dough soft or sticky.

shares