Puri for Pani Puri | Golgappa | Puchka
Puri is the most important ingredient that makes this popular Indian street food truly irresistible. Suji ki Puri or Golgappa is the essential ingredient for many of the chats like pani puri, dahi puri, masala puri, sev puri etc. This recipe includes step-by-step instructions, tips to prevent puris from becoming soft, and troubleshooting tips to help you achieve that perfect crisp puris every single time.
Servings20 puris
Ingredients
- 1 cup fine rava sooji
- 2 tablespoon maida
- 1 teaspoon oil
- water as needed
- salt to taste
- ⅛ teaspoon cooking soda
Instructions
- To a mixing bowl add 1 cup fine rava along with 2 tablespoon maida, salt to taste, 1 teaspoon oil and ⅛ teaspoon cooking soda.
- Mix this well first.
- Add water little by little and start kneading. You may need around ⅓ cup water. Knead it for minimum 7-10 minutes until the dough becomes soft.
- Knead it to a soft and slightly stiff dough. Drizzle little oil spread it to avoid drying.
- Keep it covered with a kitchen towel for 30 minutes.
- After 30 minutes, open and separate them into 3 big balls like this.
- Roll each ball dough slightly thin and cut small discs using a sharp edged lid. Remove the extras, collect the scrapes and roll again.
- You can individually roll small puris like this too. Make sure to have this thickness uniformly so that the puris get fried evenly.
- Repeat to finish the entire dough. Keep covered with a moist cloth to avoid drying up.
- Heat oil in medium flame - first add a puri and check if it puffs up then oil temperature is perfect. Add 3-4 puris at a time depending on the size of the kadai.
- Press first then splash oil over the puris and fry until golden brown and crisp. If you fry till slightly golden then the puris may become soft after some time.
- Repeat to finish. You may get around 45-50 puris.
- See how crisp the puris are.
Video
Notes
- Sooji - Use the fine variety of rava or sooji. If you have coarse sooji then pulse it in mixer few times until fine then use it.
- Water - Add water little by little to have a control. Roughly you may need ⅓ cup of water.
- Dough - Make sure to knead the dough well at least for 7-10 minutes minute or until the dough is soft and slightly stiff. Do not make the dough very loose. This is one of the important step to get perfect puris.
- Kneading - While starting to knead it is a bit tough as sooji is added but as you knead it becomes soft and easy to knead,
- Rolling - Roll it slightly thin else the puris will become chewy and will not raise up if the rolled puris are thick.
- Oil temperature - Make sure the oil is heated up check one puri to check.
- Frying - Fry till golden brown and crispy in medium flame. Do not fry in low or high flame
Nutrition Facts
Puri for Pani Puri | Golgappa | Puchka
Amount Per Serving (10 g)
Calories 13
Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Trans Fat 0.001g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 97mg4%
Potassium 26mg1%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 0.001g0%
Protein 1g2%
Calcium 1mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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