puri recipe for pani puri | gol gappe puri recipe | golgappa recipe with detailed photo and video recipe. pani puri is a popular street food of india which is basically a combination of 3 main ingredients i.e puri or golgappe, pani puri water and aloo / potato stuffing. this recipe post describes how to prepare crispy and bloated golgappa puri recipe for pani puri recipe.
after moving to australia, i was missing the street food of india and especially the pani puri recipe. there are couple of good street food vendors particularly in sydney and melbourne but in canberra there is none. since then, i started to buy the readymade puri from local indian store to quench my pani puri thirst. however those puri’s where typically soggy, oily and some time smelly too. i was really not happy with it and i started to learn puri’s by myself. initially even my gol gappe puri’s weren’t crisp but after couple of trials, now i am very much confident with it. in short, this is a tried and tested, full proof puri recipe for pani puri.
furthermore, some important tips and recommendations for a perfect and crispy gol gappe puri recipe. firstly, i have added 2 tbsp of maida or all purpose flour as a binding agent for rava or semolina to form a dough. alternatively, even wheat flour can also be used if you are looking for gluten free recipe. secondly, knead the semolina and maida based dough, to a moist dough. later it has to be rested for 20-30 minutes and during this phase the dough absorbs the moisture resulting a stiff and firm dough. lastly, deep fry these puri’s in medium to high flame for crisp and bloated gol gappe puri’s.
finally i would like to highlight my other chaat recipes collection with this recipe post of puri recipe for pani puri. it mainly includes, sev puri, dahi puri, papdi chaat, bhel puri, masala puri, vada pav, aloo tikki chaat and ragda patties recipe. in addition do visit my other recipes collection like,
puri recipe for pani puri video recipe:
recipe card for puri recipe for pani puri:
puri recipe for pani puri | gol gappe puri recipe | golgappa recipe
Ingredients
- 1 cup sooji / semolina / rava
- 2 tbsp maida / plain flour / all purpose flour / refined flour
- pinch of baking soda
- ¼ tsp salt
- 2 tsp oil
- ¼ cup water, or as required
- oil for deep frying
Instructions
- firstly, in a large mixing bowl take 1 cup sooji and 2 tbsp maida
- also add pinch of baking soda, ¼ tsp salt and 1 tsp oil.
- combine all the ingredients well.
- further add ¼ cup water and start to knead.
- knead to smooth and soft adding more water if required.
- grease the dough with oil. cover and rest for 20 minutes or untill the rava absorbs moisture.
- now knead the dough again making sure the dough is stiff absorbing moisture.
- divide the dough into half and dust with maida.
- furthermore, roll the dough as thin as possible using a rolling pin.
- take a small cup and start to make small puris.
- drop the prepared puri and press with the spoon to puff up.
- once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.
- and fry the puri till golden brown and crisp.
- remove the puri and drain over tissue paper to remove excess oil.
- finally, golgappa puri is ready to prepare pani puri or bhel puri.
how to make gol gappe puri with step by step photo:
- firstly, in a large mixing bowl take 1 cup sooji and 2 tbsp maida
- also add pinch of baking soda, ¼ tsp salt and 1 tsp oil.
- combine all the ingredients well.
- further add ¼ cup water and start to knead.
- knead to smooth and soft adding more water if required.
- grease the dough with oil. cover and rest for 20 minutes or untill the rava absorbs moisture.
- now knead the dough again making sure the dough is stiff absorbing moisture.
- divide the dough into half and dust with maida.
- furthermore, roll the dough as thin as possible using a rolling pin.
- take a small cup and start to make small puris.
- drop the prepared puri and press with the spoon to puff up.
- once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.
- and fry the puri till golden brown and crisp.
- remove the puri and drain over tissue paper to remove excess oil.
- finally, golgappa puri or puri for pani puri is ready to prepare pani puri or bhel puri.
notes:
- firstly, knead the rava dough well else puri will not be crispy.
- also fry the puri in hot oil to make sure the puris are crisp and puffs up.
- furthermore, keep the fried puri in preheated oven for 10 minutes to make it more crisp and store longer.
- finally, store the golgappa puris is airtight container and use as required to prepare chaats.
hai Puri madodu hege antha thorsudri but paani heg madodu anthane thorislila
illa..torsidini..
check madi…
http://hebbarskitchen.com/pani-puri-recipe-golgappa-puchka-recipe/
hi archana mam. .. I tried to do this pani puri’s but It turned out very soft… how to prepare it crispy? and for how many days can I contain it? In what I can contain it?? please reply thanks
roll the puri thinly and fry in hot oil on medium flame till the puri turns crisp.. store in a air tight container and use for a week or more
pani ricepe, sweet and green
check out: http://hebbarskitchen.com/pani-puri-recipe-golgappa-puchka-recipe/
how to make pani?
pani recipe: http://hebbarskitchen.com/pani-puri-recipe-golgappa-puchka-recipe/
Hello Hebbar’s… Thank you for this wonderful recipe! But your other pani puri recipe is no more showing, it is getting redirected to only the puri for pani puri recipe. Kindly rectify that so that we can see both the recipes.
Just thought I should bring it to your attention.
Thanks for getting to my notice.. I have corrected it.. Hope its working now
nice receipe bt want pani n curry for puri
pani & stuffing of pani puri recipe: http://hebbarskitchen.com/pani-puri-recipe-golgappa-puchka-recipe/
Comments are closed.