Puri for Panipuri
Panipuri? Puchka? GolGappa? Who doesn’t like it??!!! That has been my favorite since I was a kid. It’s easy to get those perfect round balls (puris) at any street-vendor in India… But here, I didn’t much like store-bought ones. I’m sure most of you prefer to buy readymade only as it’s a tedious time-consuming task for sure!
To me, making these crispy perfect puris at home is an art! Even I failed a few times but now after trying it out several times with minor changes in measurements and technique, I can enjoy my favorite street-food anytime I want :) Try it once and you’ll never buy it from store… :)
Makes: Approx 70
INGREDIENTS:
1 cup Fine Semolina (Sooji/Rava)
3 tbsp Plain Flour (Maida)
1/4 tsp Baking Soda
Salt, to taste
Water, as required
Oil, to deep-fry
STEPS TO FOLLOW:
- Mix all the dry ingredients in a bowl.
- Knead a stiff dough by adding water as required.
- Keep kneading (for 3-4 mins) until you find elasticity in dough.
- Cover with a damp cloth n let it rest for half hour.
- There are 2 ways you can roll them out:
- Make tiny balls out of it and roll them individually of desired size.
- You roll it big and use your cookie cutter.
- Deep fry puris in batch of 3 at a time until crisp and golden brown in color.
- Take them out on an absorbent paper and once cooled down, store in airtight container.
IMP Tips:
- Do not add oil while kneading dough as it will make puris soft.
- Make sure you keep the dough and rolled out puris covered with a damp cloth all the time. It’s important to keep them moist else they won’t puff up.
- I keep them in oven for about an hour (preheated at 180 degrees and then turned off) to make them perfect crispy!
wow fantastic golgappas dear :) so perfectly puffed up and super crispy i can feel it ..
Sj, What a coincidence I have posted the puri too :) love your pictures:) mouthwatering
Ahannnn… lemme check in a while :) Telepathyyyy, u see…
Great minds think alike… how does this sound
Perfecto!!! ♥ U must be a great fan of panipuri, ‘m sure :)
Yeah.. love making them at home :)
wow SJ !! thank you so much for sharing the recipe. I am definitely trying this out soon. will let you know how they turn out.
Will wait for ur feedback, Tanusree :)
Homemade puris are the best for gol gappa and for pain puris. I haven’t made these recently so must make a note to make them soon .
Drooling on ur pic ..so make sure to send some over to me next time you make dear :)
wow looks crispy and perfect
is it after me make the pooris, keep inside the oven , a bit confused. or should the damp cloth be covered on top of dough, or cover the bowl with the dough inside with damp cloth.
Yes… keep inside the oven after frying pooris and cover tbr dough with damp cloth so that it doesnt dry up…