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CRISP PUFFED PURI FOR GOLGAPPA, PANI PURI OR PUCHKA

poori-for-pani-puri-recipe

Fried puri of pani puri which is also known as atta golgappa puri (aate ke golgappe) or puchka puri recipe is basically made using fine semolina (rava) and atta (whole wheat flour). The ones made with only suji is called as suji golgappa puri or suji ke golgappe

The key point to make crisp golgappa puri is to follow every detail described below, to the ‘T’. Because, each stage in this atta golgappa puri procedure is significant. For example, kneading the dough for pani puri, time taken for each step of making, rolling the puri, frying them and how to store them.

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 .

Important Tips To Make Best Pani Puri Puri Recipe (Puchka Puri)

  • Whilekneading 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 recipeshould have medium consistency, it should neither be too soft or thin nor too hard or thick.
  • Keep the dough coveredwith damp cloth or tea towel and allow it to rest for 30 minutes.
  • At any point, please DO NOTleave 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.
  • While frying the golgappa puri,press them gently with back of ladle. This ensures that puchka puris are puffed or bloated very well.
  • DO NOTleave the golgappa puri unattended in oil while frying. It is an extremely important step to keep the puris moving during this stage, while frying them.
  • Fry the golgappa puris in batches, do not over crowd the pan.

puri-for-pani-puri-recipe

Why Does The Atta 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 puri crispy, it should be this thin.

Also, be sure to see that, they are uniformly rolled and do not have any folds in between. Also, 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.

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 golgappa.

How To Make Golgappa Recipe Or Puchka (Puri For Pani Puri) At Home – Step By Step

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  1. 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.
  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.
  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).
  12. Take the atta golgappa puri out and place them on absorbent paper. Puri for pani puris is ready.


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