• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Travel
  • Advertisers
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Travel
  • Media
  • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Travel
    • Media
    • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home

    Puri Recipe for Pani Puri / How to Make Puri for Golgappa or Pani Puri

    March 24, 2015 By Aarthi 28 Comments

    TwitterFacebook93PinterestTelegramWhatsAppYummly
    93
    SHARES
    Pin
    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. 

    Similar Recipes,
    Vada Pav
    Ragda Pattice
    Onion Pav
    Bombay Pav Bhaji
    Samosa Sundal
    Potato Bhaji

    Pin

    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.
    Pin
    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..
    Click here for Pani Puri Recipe
    Pin
    Preparation Time : 15 mins
    Resting Time : 30 mins
    Makes : 30 Puri
    Cooking Time : 1 to 1.30 mins per batch


    Ingredients:

    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


    Method:

    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:

    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.

    Pictorial:
    Pin
    Take your ingredients
    Pin
    take some water in a sauce pan
    Pin
    heat it till it gets warm
    Pin
    Take sooji / rava in a bowl
    Pin
    add in some salt
    Pin
    pour in some warm water
    Pin
    rub with your hands
    Pin
    let this sit for 5 mins
    Pin
    now add in flour
    Pin
    knead to a soft dough
    Pin
    now the dough is done
    Pin
    drizzle in few drops of oil
    Pin
    cover with a bowl and set aside for 30 mins
    Pin
    divide it into three portion
    Pin
    take a ball
    Pin
    roll it thin
    Pin
    you have to roll as thin as possible
    Pin
    look at the thickness
    Pin
    now take a small lid
    Pin
    cut it into circles
    Pin
    like this
    Pin
    remove the excess dough
    Pin
    Perfect!
    Pin
    Drop drop this in hot oil
    Pin
    once it is dropped
    Pin
    press the top with a spoon
    Pin
    it will puff up
    Pin
    you have to cook on low flame till both sides gets golden
    Pin
    just like this
    Pin
    all done
    Pin
    Serve
    Pin
    « Peanut Butter & Banana Sandwich Recipe
    Easy Chicken Seekh Kebab Recipe / Chicken Seekh Kabab Recipe »

    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

    1. 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
    2. Aarthi

      at

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

      Reply
    3. mehwishkhan great999

      at

      Can we use only flour instead using sugi with it??

      Reply
    4. mehwishkhan great999

      at

      Can it make without usin suji.oonl

      Reply
    5. mehwishkhan great999

      at

      With out suji only flour can use to make puri

      Reply
    6. Aarthi

      at

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

      Reply
    7. 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
    8. Aarthi

      at

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

      Reply
    9. Anonymous

      at

      How much water?

      Reply
    10. Anonymous

      at

      How much water?

      Reply
    11. Aarthi

      at

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

      Reply
    12. shruthi

      at

      Y shud v add warm water only?

      Reply
    13. Aarthi

      at

      @shruthiyes

      Reply
    14. 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
    15. Aarthi

      at

      @umamahiyes these puri remain crispy

      Reply
    16. green

      at

      Whether we have to fry puri one by one....

      Reply
    17. Aarthi

      at

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

      Reply
    18. sona

      at

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

      Reply
    19. Aarthi

      at

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

      Reply
    20. 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
    21. Aarthi

      at

      @Madhaviu have to fry the poori on little high heat

      Reply
    22. 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
    23. 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
    24. Aanchal Misra

      at

      Thnks

      Reply
    25. 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
    26. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. 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!

    More about me →

    STAY CONNECTED

    Diwali Sweets & Snacks

    • Ghevar
    • Ulundu Murukku Recipe | How to Make Easy Urad Dal Murukku
    • Garlic Sev Recipe - Poondu Oma Podi Recipe - Diwali Snack Recipe

    Recent Posts

    • Instant Mango Sorbet Recipe
    • Chum Chum Recipe
    • Watermelon Feta Salad Recipe
    • Chicken Keema Dosa Recipe

    As seen in

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog