Puri Recipe for Pani Puri | How To Make Suji Golgappa
Puri recipe for pani puri | suji ke gol gappe | puchka recipe with step-by-step pictures. Tips and tricks to make the perfect puri for pani puri.
Servings 40 puris (approx)
Ingredients
- 1 cup fine rava/sooji/semolina
- 2 tablespoons all-purpose flour (maida), or an equivalent amount of atta flour
- 1/8 teaspoon baking soda, optional but recommended
- Pinch of salt
- 5-6 tablespoons room temperature water for kneading (approx 90 ml), You may need more or less depending on the quality of the rava
- 1 to 2 teaspoons oil, for greasing the board and rolling pin
- Oil, as required, to fry the puris
Instructions
How to make rava pani puri dough?
- In a medium-sized bowl, add rava, flour, baking soda, and salt. Mix well.
- Now add water, 1-2 tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff, takes about 8-10 minutes to knead the dough. Remember, rava absorbs water, so if you knead a very stiff dough, it will get difficult to roll out the dough later.
- Cover the dough with a damp kitchen napkin, set aside for 30 minutes.
Rolling out the dough
- After the resting period, knead the dough again for another 5 minutes. Divide the dough into 4 parts.
- Grease the rolling pin and the board or work surface with oil. Take one part, and roll it evenly to a diameter of 6.5 inches approx and 1.5 to 2 mm in thickness. The rolled out dough should not be too thick as the puris won't puff up, and they should neither be so thin that you can see the surface of the board through it. Using a round cutter or a sharp bowl, cut out circles (or fancy shapes for a change :D).
- Transfer the cut-outs onto a damp cloth, cover with another damp cloth. Repeat the same with the other 3 parts. Collect the scraps together and knead again, roll it out repeat the same procedure until all the dough is used up.
Frying the puris
- Heat oil over medium heat in a heavy bottomed wok/kadai. To check the right temperature and thickness of the puri, test one puri, it should sizzle, float and puff up immediately.
- Gently slide a few puris in the oil, fry on medium-high heat,you will see them rising on top and puffing up within a few seconds. You may nudge the puris with a slotted spoon to help them puff up. Reduce the temperature to medium-low once the puris puff up to maintain the temperature.
- Keep flipping them on both sides until it reaches a light golden brown color. The ones that don’t puff up can be used for other chaat snacks like sev puri etc.
- Fry the remaining puris, in the same way, maintaining the temperature of the oil as required. If the oil is too hot, the puris will burn, and if it is warm, the puris will absorb a lot of oil.
Notes
- Do not try to roll out the entire dough, especially if you are a beginner, as you may have spots of uneven thickness. For the best results, I find it’s good to divide the dough into at least 4 parts. Rolling a smaller part of the dough gives an even thickness, which in turn helps most puris puff up.
- If you followed all the steps correctly and still find that even though the puri puffed up they are soft and not as crisp, then how do you troubleshoot that? It is very easy, turn on the oven and preheat it to the lowest temperature for about 15 minutes. Switch off the oven and place all the puris in a baking tray, and bake for about 15 minutes. They will crisp up. Once it is completely cool, transfer to an airtight container.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml