Puri for Pani Puri Recipe (Golgappa/Puchka Puri)
Pani Puri, also known as Golgappa or Puchka, is one of India’s most beloved street food snacks. A crunchy, puffed puri filled with spicy, tangy water and flavorful fillings makes for an irresistible treat. This recipe focuses on making the perfect puris for your Pani Puri at home. The delicate crispness of the puris is the key to ensuring that they puff up perfectly when fried, giving you the ideal crunch to balance the refreshing and flavorful pani.
Ingredients for Puri:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| All-Purpose Flour (Maida) | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Lukewarm Water | 1/4 cup |
| Sunflower Oil (for deep frying) | As required |
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Servings: 40 puris
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions:
Step 1: Prepare the Dough
Start by adding the salt, sooji (semolina), and lukewarm water into a large mixing bowl. Stir the ingredients well until the sooji has absorbed all of the water. At this stage, the mixture should look like wet crumbs. The moisture in the sooji needs to be combined into a smooth dough, so add 1 tablespoon of all-purpose flour (maida) to the mixture. This helps absorb excess moisture and adds some gluten to the dough, giving it structure. Be careful not to add extra flour, as it can alter the texture of the puris.
Step 2: Knead the Dough
Once the flour is added, it’s time to knead the dough. Begin kneading the mixture for about 10 minutes, using your hands and a bit of muscle power. It’s better to do this on a clean surface rather than in the bowl, as you’ll have more control. The dough should be firm, smooth, and pliable but not stiff or too soft. The goal is to develop enough gluten to ensure that the puris will puff up while frying.
Note: Do not skip the kneading step. Kneading helps the dough develop the necessary elasticity for the puris to puff properly. The warmth of your hands also helps soften the dough and develop the gluten.
Step 3: Add Oil to the Dough
After kneading the dough for 10 minutes, add 1 tablespoon of sunflower oil. This step is crucial as it gives the puris their signature crunch. It’s important to add the oil after kneading, not before, so the dough retains the right texture.
Knead the dough for an additional 3 minutes to ensure the oil is fully incorporated. After this, cover the dough with a cloth or a lid to let it rest. Let the dough rest for at least 30 minutesβthis allows the gluten to relax and makes the dough even more pliable.
Step 4: Roll and Cut the Puri
Once the dough has rested for 30 minutes, knead it again for 2 minutes. Then, divide the dough into 3 equal portions. Work with one portion at a time, keeping the other portions covered to prevent them from drying out. Roll the dough portion into a thin sheet.
To shape the puris, use a cookie cutter or the cap of a cocktail shaker to cut out small, round discs from the dough sheet. If you prefer slightly thinner puris, you can roll them a bit more with a rolling pin. The key here is to get the right thicknessβnot too thick, but not too thin either. The ideal thickness ensures that the puris will puff beautifully while frying.
Step 5: Fry the Puri
Now, heat sunflower oil in a deep frying pan over medium heat. Itβs essential to fry the puris on low to medium heatβnot on high heatβso that they puff up properly and turn golden brown without burning.
Carefully drop one puri at a time into the hot oil. As soon as it hits the oil, the puri should begin to puff up. Use a slotted spoon to gently press down on the puri to help it puff up even more. Fry the puris until they are golden brown on both sides, turning them over to ensure even cooking.
Tip: If the oil is too hot, the puris will burn before they puff up, and if it’s too cold, they will not puff at all. Maintaining medium heat is crucial.
Once the puris are golden and crispy, remove them from the oil and place them on a plate lined with absorbent paper to drain the excess oil.
Step 6: Repeat the Process
Continue frying the rest of the puris in batches, following the same process. Keep the dough portions covered while you’re working to prevent them from drying out.
Step 7: Serve
Once all the puris are fried and cooled slightly, they are ready to be served with spicy and tangy pani (flavored water), along with a variety of fillings such as boiled potatoes, chickpeas, and sprouted moong beans. You can also serve them with chutneys, or simply enjoy them as a delightful crispy snack!
These freshly fried puris make the perfect vessel for the iconic Pani Puri experience, providing the crunchy texture that contrasts beautifully with the flavorful, tangy water and the soft fillings.
Tips for Perfect Puri:
- Kneading: Knead the dough for at least 10 minutes to develop gluten, ensuring that the puris puff up in the oil.
- Oil Temperature: Fry the puris on low to medium heat to ensure they puff up properly without burning.
- Resting Time: Allow the dough to rest for at least 30 minutes to make it more pliable and easier to work with.
- Rolling: Roll the dough thin enough for the puris to puff but not too thin that they break easily when frying.
Enjoy making this delicious North Indian snack in your kitchen and savor the taste of homemade Pani Puri with friends and family!
