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.
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.
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Puri Recipe for Pani Puri | Puri for Pani Puri
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.
Notes
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
Puri Recipe for Pani Puri Step by Step
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P NAYAK
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
Aarthi
@P NAYAKno it dont drink too much oil, anyway u will be draining it in a paper towel,
mehwishkhan great999
Can we use only flour instead using sugi with it??
mehwishkhan great999
Can it make without usin suji.oonl
mehwishkhan great999
With out suji only flour can use to make puri
Aarthi
@mehwishkhan great999no if u make it with flour, it will get soggy once it cools
Madhu
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
Aarthi
@Madhuno it should be firm. it depends on the temp of oil.
Anonymous
How much water?
Anonymous
How much water?
Aarthi
@Anonymousit depends on the type of sooji you use, it will need around 2 to 3 tblspn. more if needed.
shruthi
Y shud v add warm water only?
Aarthi
@shruthiyes
umamahi
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:)
Aarthi
@umamahiyes these puri remain crispy
green
Whether we have to fry puri one by one....
Aarthi
@greenno no, you can fry as much as your pan can hold
sona
Once I tried this recipe but its totally flop.... Coz as adding much soji, it gets teared while rolling..... Plz suggest.....
Aarthi
@sonau have to knead it really well. this will it will hold its shape and the dough has to be stiff.
Madhavi
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
Aarthi
@Madhaviu have to fry the poori on little high heat
Unknown
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
Aanchal Misra
Unknown dont comment and make your grandpas recipe dont come here and judge
Aanchal Misra
Hi arthi . Yor blog is nice but i dont know why it have some problem. And i love pani puri thnks yar
Aanchal Misra
Thnks
Manoj Kusshwaha
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
Sharravanan AP
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 ?
Aarthi
you have to roll it thin and cook for longer time.