Puri for Pani Puri or Puchka (Golgappa Puri) of 2022

Sooji ki Puri for golgappa or pani puri or puchka with step-by-step photographs.

puri recipe, puri recipe for pani puri, golgappa puri

Pani puri, as I name this superior snack has all the time been a favourite since childhood. I bear in mind me and my people having pani poori from the pani puri wallah on the streets of Mumbai many a occasions.

I’ve even seen how the puris are made in bulk after which bought. whereas as a child, I used to assume, how come the puri puffs a lot and stays crisp. There was a household, near my home who used to make these puris in bulk, pack them after which provide them to grocery shops.

We’re fond of those crisp puris, that many of the occasions we simply have them plain. I’ve made these pooris many occasions. Therefore, I’ve up to date this publish with higher pics and plenty of suggestions.

I used to be getting many feedback that the pani puri turns into comfortable after cooling down. after I make them, I by no means had this problem. I reasoned, that this downside is as a result of the dough was not kneaded effectively and the poori roundels being thick. Beforehand I has simply talked about to knead the dough effectively. However not emphasised that the dough additionally have to have elasticity in it. Therefore up to date this publish.

I need to say its simpler to get a packet of prepared made puris than to make them. Its does take an effort to make these pooris. So put together them, if you find yourself free from any work. The perks of constructing puris at house is that contemporary oil and elements are used to make the puri. Plus no components or preservatives are added and what goes into them. Additionally they do style higher than the shop introduced ones.

These puris could be made in massive numbers And saved in an hermetic container. This recipe yields 50 to 60 pooris.

You could possibly use these rava puris later to make Mumbai fashion Pani Puri or Golgappa or ragda puri or puchka or Dahi puri, simply crumble and high it up on Ragda patties, dahi papdi chaat, aloo chana chaat, sev puri, bhel puri or simply have it plain.

Find out how to make sooji puri for pani puri or golgappa or puchka

1. in a mixing bowl, take 1 cup superb 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. together with your fingers, combine the oil evenly with the sooji.

making puri dough

3. right here’s the evenly combined oil, sooji and salt combination.

making puri dough

4. now add 1 tbsp maida/all objective flour to this combination.

making puri dough

5. combine once more very effectively in order that the all objective flour is combined evenly.

making dough for puri recipe

6. add 3 tbsp water first.

making dough for puri recipe

7. Combine once more.

making dough for puri recipe

7. then add 1 tbsp water extra and start to knead the dough. Sooji absorbs water whereas kneading. Therefore add water in components whereas kneading. Then add 2 tbsp extra of the water and proceed to knead. I added 6 tbsp of water. Relying on the standard of sooji, chances are you’ll want so as to add a bit much less or extra. The kneading is essential in getting the right pani poori texture. The dough just isn’t comfortable nor too onerous. If you happen to make the dough comfortable, then add 1 to three tsp extra of the sooji. If the dough seems onerous, then add sprinkle some water and proceed to knead.

making dough for puri recipe

8. The rava puri dough needs to be elastic. Gluten strands should be fashioned, which provides construction and form to the pooris. The proper texture of the dough, additionally assist in puffing pooris and helps in them staying crisp. Knead very effectively.  elasticity helps in rolling dough with out cracks and thinly. When rolling, the dough ought to roll simply with none cracks. Try to be simply capable of carry the rolled dough with out it tearing or breaking and falling aside.

puri dough

9.  knead to a semi comfortable elastic dough.

making dough for puri recipe

10. preserve the effectively kneaded in a bowl or pan.

dough for puri recipe

12. cowl with a moist kitchen towel or serviette and permit the dough to relaxation for half-hour.

puri recipe dough

13. right here’s the dough after half-hour.

dough for puri recipe

14. knead once more.

dough for puri recipe

Rolling and making puri for golgappa

15. now divide the dough into two or three components. Take one half in your work floor and start to roll. Keep away from including any dry flour whereas kneading. Preserve the remaining components of the dough lined with the moist kitchen towel.

rolling puri dough

16. roll to a big spherical. You see there are not any cracks within the rolled dough and the dough has elasticity. You’ll be able to flip the whole rolled dough with out it breaking or tearing aside.

rolling puri dough

17. carry on rolling to a skinny and even spherical. The pooris must be thinly rolled. If not skinny, the bottom turns into thick and stays comfortable even after frying. If the dough just isn’t rolled evenly, then the pooris gained’t puff up.

rolling puri dough

18. with a cookie cutter or a small bowl, lower small to medium discs from the rolled dough. Utilizing a cookie cutter offers even form and measurement to the pooris. You may also make small balls and roll them. However then the pooris gained’t have a fair and uniform form.

cutting puri dough

19. take away the dough edges and place the small roundels in a plate with out them touching one another. Preserve these pooris lined with a moist kitchen towel. Acquire the sides and knead them evenly. Roll the sides too and make pooris the identical method. On this method make all of the pooris and preserve them lined in a moist kitchen towel. You may also roll them and fry concurrently like I’ve achieved.

cut puri dough

Frying sooji puri

20. warmth oil for deep frying in a kadai or pan. The oil needs to be medium sizzling. Add a tiny piece of the dough ball within the sizzling oil. If the ball steadily comes as much as the floor, the oil is sizzling and the pooris could be fried now.

frying puri for pani puri recipe

21. slid a couple of pooris within the oil.

frying puri for pani puri recipe

22. they may puff up rapidly as quickly as you add them to the new oil. You’ll be able to fry as much as 4 to eight items at a time, relying on the dimensions of your pan. Nudge the pooris with the frying spoon in order that they puff up.

frying puri for pani puri recipe

23. with a slotted spoon flip them, as soon as they puff up. Flip a few occasions.

frying puri for pani puri recipe

24. Even after oil stops scorching, proceed to fry the pooris until mild golden or golden. Even after they turn into golden, preserve them within the oil getting fried for a couple of seconds, in order that they turn into crisp. Frying this manner, offers a crisp texture to the pooris from exterior in addition to inside. In any other case, they continue to be comfortable from inside and crisp from exterior.

frying puri for pani puri recipe

25. drain puris on kitchen paper towels. There might be a couple of flat puris too. These you need to use to make Sev puri, Bhel puri, chana dal bhel puri or Papdi chaat.

fried puri

26. proceed to fry the pooris this manner.

frying puri

27. drain puris on paper towels to take away extra oil.

puri, puri recipe

28. as soon as puris get cooled at room temperature, instantly add them to a jar or field and shut the lid tightly.

fried puri

29. a detailed up pic of the feel of the pooris.

puri texture

30. make Pani puri, Dahi puri or ragda puri from these home made puri or golgappas or puchka.

puri recipe, puri recipe for pani puri

31. You’re going to get 50 to 60  sooji puris from this recipe. they keep crisp and good for a month if saved in hermetic field or jar.

puri recipe for pani puri, puri recipe

Suggestions for making rava puri for golgappa or pani puri or puchka

  1. At all times cowl the dough with a humid fabric even whereas rolling the puris. If the dough turns into dry, you won’t be able to roll the dough simply.
  2. Be certain that all of the rolled puris are lined with a humid fabric. If the puris turn into dry, then the puris won’t puff up.
  3. The above suggestions comes from expertise. Simply earlier than frying take away the damp fabric.
  4. You could possibly fry 4 to 7 puris at a time.
  5. Don’t add oil to the dough whereas kneading because the puris will turn into comfortable later.
  6. The dough has to semi comfortable with gluten strands fashioned in them. There needs to be elasticity within the dough. These components give a crisp puri. The crispness stays even after the pooris are cooled and even later.
  7. Maida or refined/all objective flour is used for binding the dough. Keep away from including extra maida to the dough. If the dough just isn’t binding effectively, then you may add a couple of teaspoons extra of maida. However don’t add an excessive amount of.
  8. The puris must be skinny. If you don’t roll them thinly, then the puris gained’t puff up effectively and can stay comfortable from inside.
  9. Fry the puris in a reasonably sizzling oil. If the oil just isn’t sizzling sufficient, the puris will take up oil and turn into soaked in oil. Too sizzling oil, will burn the puris.
puri recipe, puri recipe for pani puri, golgappa puri

Puri for Pani Puri or Golgappa

Additionally Learn:-  Spring Rolls | Veg Spring Rolls » Veg Recipes of 2022

These are crispy fried sooji ki puri or golgappa puri used for making snacks like pani poori, dahi poori, puchka and ragda poori.

Prep Time 1 hr

Cook dinner Time 30 minutes

Whole Time 1 hr 30 minutes

Forestall your display screen from going darkish whereas making the recipe

making puri dough

  • In a mixing bowl, take 1 cup superb unroasted sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. Together with your fingers, combine the oil evenly with the sooji.
  • Now add 1 tbsp maida/all objective flour to this combination.
  • Combine once more very effectively in order that the all objective flour is combined evenly.
  • Add 3 tbsp water first. Combine once more. Then add 1 tbsp water extra and start to knead the dough. Sooji absorbs water whereas kneading. Add water in components whereas kneading.
  • Then add 2 tbsp extra of the water and proceed to knead. The kneading is essential in getting the right pani poori texture. The dough just isn’t comfortable nor too onerous. If you happen to make the dough comfortable, then add 1 to three tsp extra of the sooji. If the dough seems onerous, then add sprinkle some water and proceed to knead.
  • The rava puri dough needs to be elastic. Gluten strands should be fashioned, which provides a construction and form to the pooris. The proper texture of the dough, additionally assist in puffing puris and helps in them staying crisp.
  • Knead very effectively. Elasticity helps in rolling the dough with out cracks and thinly. When rolling, the dough ought to roll simply with none cracks. Try to be simply capable of carry the rolled dough with out it tearing or breaking and falling aside.
  • Knead to a semi comfortable elastic dough and preserve it in a bowl or pan.
  • Cowl the dough with a moist kitchen towel or serviette and permit the dough to relaxation for half-hour. You may also preserve the dough for an hour.
  • After half-hour, knead the dough once more.

rolling puri

  • Now divide the dough into two or three components. Take one half in your work floor and start to roll. Keep away from including any dry flour whereas kneading. Preserve the remaining dough lined with the moist kitchen towel.
  • Roll to a big spherical. There needs to be no cracks within the rolled dough. You’ll be able to flip the whole rolled dough with out it breaking or tearing aside.
  • Carry on rolling to a skinny and even spherical. The puri must be thinly rolled. If not skinny, the bottom turns into thick and stays comfortable even after frying. If the dough just isn’t rolled evenly, then the puri will not puff up.

making puri for golgappa or pani puri

  • With a cookie cutter or a small bowl, lower small to medium discs from the rolled dough. Utilizing a cookie cutter offers even form and measurement to the pooris. You may also make small balls and roll them. However then the puri will not have a fair and uniform form.
  • Take away the dough edges and place the small roundels in a plate with out them touching one another. Preserve these puris lined with a moist kitchen towel.
  • Acquire the egdes and knead them evenly. Roll the sides too and make puris the identical method.
  • On this method make all of the puris and preserve them lined in a moist kitchen towel. You may also roll them and fry concurrently like I’ve achieved.

frying puri

  • Warmth oil for deep frying in a kadai or pan. The oil needs to be medium sizzling. Add a tiny piece of the dough ball within the sizzling oil. If the ball steadily comes as much as the floor, the oil is sizzling and the pooris could be fried now.
  • Slid a couple of pooris within the oil. They’ll puff up rapidly as quickly as you add them to the new oil. You’ll be able to fry as much as 4 to eight items at a time, relying on the dimensions of your pan.
  • With a slotted spoon flip them, as soon as they puff up. Even after oil stops scorching, proceed to fry until mild golden. Frying this manner, offers a crisp texture to the pooris from exterior in addition to inside. In any other case, they continue to be comfortable from inside and crisp from exterior.
  • Fry them until they’re a light-weight golden or golden.
  • Drain fried puri on kitchen paper towels. There might be a couple of flat puris too. These you need to use to make sev puri or papdi chaat. Proceed to fry all of the pooris this manner.
  • Drain them on paper towels.
  • As soon as they get cooled at room temperature, instantly add puris to a jar or field and shut the lid tightly.
  • Make pani puri, dahi puri or ragda puri or puchka from these home made pooris or golgappas. You’re going to get 50 to 60 pooris from this recipe. They keep crisp and good for a month if saved in an hermetic field.

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