Puri for Pani Puri, Chaats | Golgappa | Puchka

Puri is the most important ingredient that makes this popular Indian street food truly irresistible. Suji ki Puri or Golgappa is the essential ingredient for many of the chats like pani puri, dahi puri, masala puri, sev puri etc. This recipe includes step-by-step instructions, tips to prevent puris from becoming soft, and troubleshooting tips to help you achieve that perfect crisp puris every single time.

These small, crispy, hollow puris are the base for pani puri (also known as golgappa or puchka). They are perfectly puffed, light, and crunchy to hold the spicy pani and flavorful fillings without turning soggy. This recipe for puri is one of the keeper recipes as I have been making it for years now and it turns out perfect everytime.

About Puri for Pani Puri

Puri is made by mixing rava or sooji with flour, salt, oil, soda to form a tight dough, flat rolled, cut into small discs and deep fried until crisp. Make a big batch and store in airtight container and use it for your favorite chats anytime.

Homemade puris are not only fresh but also more hygienic than store-bought ones and but they also taste much better. You can control the thickness, size, and crispiness according to your preference.

Puri is a crispy snack which is used mainly for making chats like dahi puri, masala puri, pani puri and many chats. This can be snacked as such too as kids will love it for sure. You can make this puri and store it in an airtight container.

You can make the puris and chutneys the before day. On the day of serving just make other items ready and assemble them and serve it. Enjoy easy and yummy chats at home.

Puri Video

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Whether you are preparing pani puri for a party, festive gathering, or simply craving street-style chaat at home, this fail-proof pani puri puri recipe will help you make crispy, golden, restaurant-style golgappa puris effortlessly. Do try enjoy and surprise your loved ones by making homemade chats using this perfect crisp puris.

Puri for Chat Ingredients

• Rava – Sooji or rava is used along with flour to make crisp puris. Use fine sooji if your sooji is very coarse then pulse in mixer few times to make it fine.
• Flour – Maida flour is mixed with sooji and kneaded to a stiff dough.
• Oil – Oil is added to the dough and also used for deep frying the puris.
• Water, Salt – Water is added to knead the dough, salt is added for taste.
• Soda – helps to puff puris better and make it hollow and light.

How to make Puri for Pani Puri Step by Step

1.To a mixing bowl add 1 cup fine rava along with 2 tablespoon maida, salt to taste, 1 teaspoon oil and ⅛ teaspoon cooking soda.

2.Mix this well first.

3.Add water little by little and start kneading. You may need around ⅓ cup water. Knead it for minimum 7-10 minutes until the dough becomes soft.

4.Knead it to a soft and slightly stiff dough. Drizzle little oil spread it to avoid drying.

5.Keep it covered with a kitchen towel for 30 minutes.

6.After 30 minutes, open and separate them into 3 big balls like this.

7.Roll each ball dough slightly thin and cut small discs using a sharp edged lid. Remove the extras, collect the scrapes and roll again.

8.You can individually roll small puris like this too. Make sure to have this thickness uniformly so that the puris get fried evenly.

9.Repeat to finish the entire dough. Keep covered with a moist cloth to avoid drying up.

10.Heat oil in medium flame – first add a puri and check if it puffs up then oil temperature is perfect. Add 3-4 puris at a time depending on the size of the kadai.

11.Press first then splash oil over the puris and fry until golden brown and crisp. If you fry till slightly golden then the puris may become soft after some time.

12.Repeat to finish. You may get around 45-50 puris.

13.See how crisp the puris are.

Store in a clean dry container.

Expert Tips

• Sooji – Use the fine variety of rava or sooji. If you have coarse sooji then pulse it in mixer few times until fine then use it.
• Water – Add water little by little to have a control. Roughly you may need ⅓ cup of water.
• Dough – Make sure to knead the dough well at least for 7-10 minutes minute or until the dough is soft and slightly stiff. Do not make the dough very loose. This is one of the important step to get perfect puris.
• Kneading – While starting to knead it is a bit tough as sooji is added but as you knead it becomes soft and easy to knead,
• Rolling – Roll it slightly thin else the puris will become chewy and will not raise up if the rolled puris are thick.
• Oil temperature – Make sure the oil is heated up check one puri to check.
• Frying – Fry till golden brown and crispy in medium flame. Do not fry in low or high flame

Serving and Storage

Proper storage is very important to keep homemade puris crisp and fresh for a long time. Since these puris are deep-fried and hollow, even slight moisture can make them soft so keep in a clean dry container. It keeps well in room temperature for about 2 weeks.

Arrange puris in a basket lined with tissue for serving. While serving crack open add the stuffings and serve it immediately.

FAQS

1.My pooris do not puff, why?

There are few reasons for puri not puffing :

• Dough should be rolled soft and slightly stiff.
• If you roll it too thin then it wont puff up.
• Oil should be heated well, fry the puris in medium flame.

2.My pooris turn soft after sometime, why?

If you have fried the puris in low flame or only till golden in color then it might turn afot after few minutes. So make sure to fry till golden brown and crisp.

3. Can I make pani puri puris without baking soda?

Yes, baking soda is optional. With proper kneading, resting, and correct frying temperature, puris will puff well even without soda.

4.How long do homemade pani puri puris last?

If stored properly in an airtight container at room temperature, they stay crispy for 2 weeks.

5.Can I use whole wheat flour instead of maida?

You can partially substitute with whole wheat flour, but puris may not puff as well and might turn slightly dense. For best results, use fine semolina with little maida.

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