Crisp puri recipe for pani puri step by step photos | How to make puri for pani puri. Fried puri of pani puri which is also known as atta golgappa puri and even puchka puri recipe is basically made using fine semolina (rava) and atta (whole wheat flour). The puris made with suji is called as suji golgappa puri. The puri for pani puri recipe that I am sharing with you all today, is fool proof, tried and tested recipe. I have been following this crisp fried puchka puri recipe since last 13 years.
How to Make Puri For Pani Puri
As we proceed further, I shall be mentioning every step, in detail. These steps will also include some extremely important tips and tricks to make best puri for pani puri at home.
The key point to make crisp golgappa puri is to follow every detail described below, to the ‘T’. Because, each stage in this atta suji golgappa puri procedure is significant, for example, kneading the dough for pani puri, time taken for each step of making atta golgappa puri, rolling the puri of puchka, frying the puri suji golagppa puri and how to store puri for pani puri. The 3 ingredients puchka puri recipe becomes an easy affair, it turns out perfect each time when done correctly.
Truly speaking, once you start making it, you will never buy pani puri ki puri from the market. In hindi, we call it as pani puri ki puri at home . Being a diehard fan of pani puri since childhood, we were visiting chaat stall frequently to enjoy puchka. Now, who is this we? Yeah, she my choti maasi (mother’s youngest sister). While I was enjoying my chaat share then, I was also observing how these golgappa puri were made from atta. And that’s where we learnt how to make puri for pani puri recipe at home.
Puri For Pani Puri
Important tips to make best puri recipe for pani puri or atta golgappa puri or puchka puri:
First thing to keep in mind is the kneading of dough. While kneading the dough of puri for pani puri, be sure to knead it well for good 8-10 minutes. This will not only make golgappa puri dough elastic but also make it smooth. The dough for pani puri puri recipe should have medium consistency, it should neither be too soft or thin nor too hard or thick.
Secondly, it is an essential point to follow, please keep the dough covered with damp cloth or tea towel and allow it to rest for 30 minutes. At any point, please do not leave the dough uncovered, else, the dough will become too dry. To fry the atta golgappa puri, please be sure to use fresh oil and not the used ones.
Another important step to keep in mind is, after sliding the atta golgappa puri in while frying, do press them gently with back of ladle. This ensures that atta suji golgappa are puffed or bloated very well.
At any point, please do not leave the puchka puri unattended in oil while frying. It is an extremely important step to keep the puris moving during this stage, while frying them.
Why does the puri for pani puri (golgappa puri) becomes soggy or soft later?
Okay! So, this the most noteworthy point to follow. There have been lot of queries regarding why does the puri gets soggy and doesn’t stay crisp for long. There are two extremely important things to keep in mind while making pani puri puri.
First, we need to roll atta golgappa puri as thin as possible, say around 1-1.5 mm. Yes, to make golgappa crispy, puri should be this thin. Also, be sure to see that, they are uniformly rolled and do not have any folds in between. I know, this will take some practice, but once you master it, then you will on a roll always. Practice and patience are the two character we need to have for making crisp puri of atta suji golgappa. Thickly rolled pani puri will result into soggy puri later.
Secondly, at any stage, please do not fry the puchka puri on low flame. The oil should be very hot first and then reduce it to maintain the flame at medium throughout until we fry them. If the oil is not hot enough, the pani puri puris will soak too much oil and become soggy later.
How to make suji golgappa recipe for pani puri?
Suji golgappa puri requires only two ingredients if you want to avoid any kind of flour. However, if you wish to add flour as binding agent, then add 1 tablespoon of flour for one cup of suji. The making of suji golgappa puri without any flour is a bit of task. However, you can surely master in it too. First few attempts may be or may not be a disaster, be sure to follow the recipe correctly and be patient 🙂
To make suji golgappa puri , take one cup of fine sooji in a bowl. Gradually, add water and start kneading the dough. The kneading may seem to be difficult at first, but as you proceed, you will definitely get the result. One leveled cup of sooji (semolina) requires only 5 tablespoons of water. If you still feel that dough is too hard too handle, sprinkle few drops of water and knead again. But, do not add to much water at a time.
The suji golgappa puri dough should be stiff and it requires the kneading time of good 10 minutes. Then cover it damp cloth and allow it to rest for 30 minutes. After 30 minutes, give a one good knead and then grease it slightly. Roll it out into a thin disc and then proceed with the same method as for Atta golgappa puri recipe mentioned below. The sooji puchka puri also tastes crisp and tasty but these classic atta golgappa puri is the best 🙂
Crisp puri recipe for pani puri step by step photos. Fried puri of pani puri which is also known as golgappa puri or puchka puri is basically made using fine semolina (rava) and atta (whole wheat flour). This atta golgappa puri recipe that I am sharing with you all today, is fool proof, tried and tested recipe. Here is how to make puri for pani puri | golgappa puri | puchka puri
For atta golgappa puris (puchka puri):
1 cup,Whole wheat flour (atta)
Water for kneading (i have used approx 200 ml of water for this recipe)
Oil for deep frying
Kneading the dough for golgappa puri:
In a bowl, mix whole wheat flour and semolina. Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should have medium.
Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins.
To roll the atta golgappa puri:
After 30 mins, divide the dough into 6 equal sized uniform balls.
Place the ball(one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 1.5 mm
With a help of a sharp steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles.
To fry the golgappa puri:
Heat enough oil in a heavy bottom and deep kadhai till hot.
Once the oil is very hot, reduce the flame to medium and maintain it throughout. At this stage oil should be very hot.
Slowly and gently slide the discs into the oil and with the help of the back of a ladle slightly press it. This will make the puris to puff up.
Flip and fry till golden brown and crisp. (Do not fry too much or it will turn too dark)
Take the puris out and place them on absorbent paper.
Repeat the same for all the balls.
How to store puri for pani puri or atta golgappa puri (puchka puri)?
Puris can be stored in a clean air tight jar or zip lock pouch for good 2 weeks at room temperature.
I usually line the jar with kitchen tissue roll and then store the puris.
At any point, please keep the dough or dough balls, covered with damp cloth. air exposure will make the dough ball dry making it difficult to roll out the smooth thin disc .
Roll out the disc as thin and smooth as possible, this is the key to make perfect golgappa puri at home.
Keywords: puri for pani puri, golgappa puri, puchka puri, how to make puri for pani puri, atta golgappa
How to make puri for pani puri recipe step by step |How to make atta golgappa at home:
making the dough for golgappa puri:
In a bowl, mix whole wheat flour and semolina
2. Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should have medium.
3. Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins.
4. After 30 mins, divide the dough into 4 or 5 equal sized uniform balls.
To roll the golgappa puri:
5. Place the ball(one at a time) on a lightly floured surface.
6. Roll out each ball into very thin circles uniformly.
7. The thickness of each circle should not be more than 1.5 mm
8. With a help of a steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles.
To fry the puri for pani puri:
9. Heat enough oil in a heavy bottom and deep kadhai till hot. Once the oil is hot, reduce the flame to medium and maintain it throughout. Slowly and gently slide the atta suji golgappa discs into the oil.
10. With the help of the back of a ladle slightly press it. This will make the puchka puri to puff up.
11. Flip and fry till golden brown and crisp. (Do not fry too much or it will turn too dark). Take the puris out and place them on absorbent paper. Puri for pani puris is ready.