Pani Puri or Golgappa: This is a full proof pani puri recipe which I learned from the same street vendor who taught me how to make perfect samosas. With this pani puri recipe you can make crisp perfect puri for pani puri (or golgappa) any time at home. Pani puri does not need any introduction. You can find pani poori vala’s selling them in nooks and corners in India. It’s one of the most preferred evening snack. At my home town you will find golgappa stalls selling spicy pani puris along with crisp and delicious aloo tikki, papdi chaat, sev poori and samosa chaat at many places. The aroma coming out of these chaat shops can make anyone drool. They mostly serve chaat or pani puri in a small bowl called dona. It is made of special petals and have distinct smell. And that’s what makes it more special. After trying many recipes of making puri for pani puri finally I got this recipe. Here I used only three basic ingredients (other than oil, water and salt) in making these pooris. Method is super simple. Just knead the dough, roll puris and fry them. But to get perfectly crispy puri’s you have to take care of small details on the way. I have listed down important steps below. Just follow the process and get the perfect result every time to make pani puris.
Puri for Pani Puri
- ½ cup Suji
- ½ cup All-purpose Flour
- ¼ tsp Baking Soda
- 1 tsp Oil
- 5 tbsp Water
- In a mixing bowl mix together suji, maida, baking soda and oil.
- Add little water at a time a knead dough. Knead the dough for few minutes with your palm till it becomes soft.
- Cover the dough for ½ hour. After half hour knead the dough once again and divide it into 40-45 parts.
- Roll them to small balls and keep them cover so that they do not dry up. Now wet a cotton cloth and squeeze all the water. Cloth should be moist not dripping wet.
- Apply a drop of oil on your rolling board and roll each ball to small disc shape (puri). Put these rolled pani puris on wet cloth and cover them with another moist cloth.
- Heat the oil at medium heat. Put one puri at a time and shake the oil little bit with your spatula as shown in video. That will make all the puris puff.
- Put 4-5 puris at a time and let them cook till they are golden brown and crispy from both the sides.
- Let them cool down for some time before using. Once cold enough you can store them in air tight container for a week.
- Knead the dough neither very soft nor very hard. If you take same proportion of water as mentioned in the recipe your dough will be perfect.
- Knead the dough for few minutes so that sooji dissolves and gluten effect forms. That will make puris crisp.
- Cover the dough and let it rest for 20 – 30 minutes and then knead it again.
- Roll the puri thin, evenly with gentle hands. If puri's are not rolled properly they may not puff in the oil.
- Cover the rolled puri's in the moist cloth so they do not dry up.
- Put only one puri at a time and shake the oil little bit with your spatula as shown in the video. This will certainly make most of the puris puff up.
- Be careful when you are shaking the oil with spatula do not drop it on yourself.
- Once pooris for pani puri is ready let them cool down before using.
- The pooris which are not puffed can be used for making sev poori or papri chaat.