Puri Recipe for Pani Puri (2024)

Published: Jul 6, 2022 | Last Updated On: Jul 6, 2022 by Aarthi

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Puri Recipe for Pani Puri with step by step pictures. This recipe is also known as Golgappa is turned to be light, puffy and super crispy.

TABLE OF CONTENTS

1.📖 Recipe Card

2.Puri Recipe for Pani Puri | Puri for Pani Puri

3.Puri Recipe for Pani Puri Step by Step

Puri Recipe for Pani Puri

Pani Puri / Golgappa / Puchkas, This is one of the most requested recipe by my viewers. I cannot remember how many times it has been requested. But i will get atleast 2 or 3 mails or comments from my viewers for this recipe. So finally i am here with the post. The reason i have been holding this recipe, because this needs few steps that has to be done in advance. Like i made the puri the day before. Then the next day i made the tamarind dates chutney and pani, and assembled the whole thing.

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Ingredients for Puri

Rava / Sooji / Semolina - ½ cup
All Purpose Flour / Maida - 1.5 tsp
Salt - a pinch
Warm Water few spoonfuls
Oil - ½ tsp + For deep frying

But i am telling you, this is the best pan puri i ever tasted. There is a chat stall in my place and I have tasted it there so many times. it taste simply superb. But trust me this recipe is the best and it taste even better.

The key thing for the pani puri is the puri. it has to be puffy and crispy and perfect to hold the potato masala, chutney, boondi and pani. And this is a fail proof recipe. So hope you will give this a try and let me know how it turns out for you.

How to Make Puri

Take sooji and salt in a bowl, add in little spoonful of warm water and rub it well with your fingers. Let it sit for 5 mins
Now add in flour and knead to a soft dough. Knead well for 5 mins.
Add in oil and cover with a bowl and let it rest for 30 mins.
Now divide into equal balls. roll each ball into thin circle. cut little puri from it using a small lid.
Heat oil for deep frying, drop puri in hot oil and press on top using a spoon, it will puff up.
Now flip over and cook on low heat till golden and crispy.
Drain on to a paper towel.
Use this in your chaat recipes,Store this in a air tight container for upto a week.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected]and I’ll help as soon as I can.

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📖 Recipe Card

Puri Recipe for Pani Puri | Puri for Pani Puri

Puri Recipe for Pani Puri with step by step pictures. This recipe is also known as Golgappa is turned to be light, puffy and super crispy.

1 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 minute minute

resting time: 30 minutes minutes

Total Time: 46 minutes minutes

Servings: 30 puri

Calories: 0.4kcal

Ingredients

▢ ½ cup Rava / Sooji / Semolina
▢ 1.5 tsp All Purpose Flour / Maida
▢ a pinch Salt
▢ few spoonfuls Warm Water few spoonfuls
▢ ½ tsp + For deep frying Oil

Instructions

▢
Take sooji and salt in a bowl, add in little spoonful of warm water and rub it well with your fingers. Let it sit for 5 mins
▢
Now add in flour and knead to a soft dough. Knead well for 5 mins.
▢
Add in oil and cover with a bowl and let it rest for 30 mins.
▢
Now divide into equal balls. roll each ball into thin circle. cut little puri from it using a small lid.
▢
Heat oil for deep frying, drop puri in hot oil and press on top using a spoon, it will puff up.
▢
Now flip over and cook on low heat till golden and crispy.
▢
Drain on to a paper towel.
▢
Use this in your chaat recipes,Store this in a air tight container for upto a week.
See Also
Garlic Mashed Cauliflower Recipe - Evolving Table Easy Taco Soup with Ranch Dressing Crockpot Recipe - My Natural Family No-Bake Healthy Peanut Butter Balls Recipe - My Natural Family 31 Delicious Easy Vegan Recipes to Start Your Plant-Based Journey

Notes

1)Dont add too much water in the sooji, it may need just few spoon.
2)Dont add too much flour, it will make the poori soggy.
3)Knead the dough really well.
4)Frying the poori in medium hot oil for a longer time makes it crispy. If you fry on hot oil, it will turn golden soon but as it cools it will get soggy.
5)You can store this in a air tight container for upto 1 week.
6)When you are making the puri, always keep the dough covered or it will dry up.

Nutrition

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Puri Recipe for Pani Puri Step by Step

Take your ingredients

take some water in a sauce pan

heat it till it gets warm

Take sooji / rava in a bowl

add in some salt

pour in some warm water

rub with your hands

let this sit for 5 mins

now add in flour

knead to a soft dough

now the dough is done

drizzle in few drops of oil

cover with a bowl and set aside for 30 mins

divide it into three portion

take a ball

roll it thin

you have to roll as thin as possible

look at the thickness

now take a small lid

cut it into circles

like this

remove the excess dough

Perfect!

Drop drop this in hot oil

once it is dropped

press the top with a spoon

it will puff up

you have to cook on low flame till both sides gets golden

just like this

all done

Serve

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

P NAYAK
at

am very happy that u posted golgappa recipe..well i have a question...ur puri looks puffed but with excess oil..is that so?or is that the pic looks like? eagerly waiting for ur reply..
thank u
Reply
Aarthi
at

@P NAYAKno it dont drink too much oil, anyway u will be draining it in a paper towel,
Reply
mehwishkhan great999
at

Can we use only flour instead using sugi with it??
Reply
mehwishkhan great999
See Also
9 Whole 30 Dessert Recipes You'll Love
at

Can it make without usin suji.oonl
Reply
mehwishkhan great999
at

With out suji only flour can use to make puri
Reply
Aarthi
at

@mehwishkhan great999no if u make it with flour, it will get soggy once it cools
Reply
Madhu
at

Tried it . tasted great..But some puffed up and some went flat.should the dough be soft. Mine was little hard while rolling.waiting for ur rply. Will give one more try
Reply
Aarthi
at

@Madhuno it should be firm. it depends on the temp of oil.
Reply
Anonymous
at

How much water?
Reply
Anonymous
at

How much water?
Reply
Aarthi
at

@Anonymousit depends on the type of sooji you use, it will need around 2 to 3 tblspn. more if needed.
Reply
shruthi
at

Y shud v add warm water only?
Reply
Aarthi
at

@shruthiyes
Reply
umamahi
at

hie akka..whether it will remains stiff n crispy when we we stuff inside the puri?can we hear that "crakkk" sound with this recipe?thank you:)
Reply
Aarthi
at

@umamahiyes these puri remain crispy
Reply
green
at

Whether we have to fry puri one by one....
Reply
Aarthi
at

@greenno no, you can fry as much as your pan can hold
Reply
sona
at

Once I tried this recipe but its totally flop.... Coz as adding much soji, it gets teared while rolling..... Plz suggest.....
Reply
Aarthi
at

@sonau have to knead it really well. this will it will hold its shape and the dough has to be stiff.
Reply
Madhavi
at

Have a query, while making puri for pani puri.
My puri's puff and become crispy.
BUT lot of oil enters the puri/ while frying lot of oil goes inside the puri, is there a way to avoid.
I tried frying on low heat as well as medium, still no luck
TIA
Reply
Aarthi
at

@Madhaviu have to fry the poori on little high heat
Reply
Unknown
at

This is not a perfect oldest recipe of gol guppas but ok.you use my grand father oldest recipe.you really like it.my dada ji says take a 4tbs suji,1tbs refund or melt ghee 1chutki khana soda in 1katori like warm water.oil for ddeep frying.add thee suji and 1tbs oil and rubbed for 2 min add the soda mix warm water slowly slowly or making a dow.covered wet clothe of dow of. 10 minute.dow ko malo or choti choti goli todo keval 2 belan roll karo tez garam teil Mai puchkas talo or new peper per nikalo.ye bilkul market wale golguppas jaise banengei
Reply
- Aanchal Misra
  at
  
  Unknown dont comment and make your grandpas recipe dont come here and judge
  Reply
Aanchal Misra
at

Hi arthi . Yor blog is nice but i dont know why it have some problem. And i love pani puri thnks yar
Reply
Aanchal Misra
at

Thnks
Reply
Manoj Kusshwaha
at

I have tried many time to make perfect golgappa but not able to make it perfect but after reading this blog i made perfect Golgappa for my family
Reply
Sharravanan AP
at

Hi a art history I tried ur recipe. .poori actually puffed up very nicely I thought it will b crispy but it's not.. Any reason for that ?
Reply
- Aarthi
  at
  
  you have to roll it thin and cook for longer time.
  Reply

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