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Puri for Pani Puri | Golgappa | Puchka Recipe

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4.3 from 7 reviews

This recipe shows you how to make crispy and golden puris for Pani Puri, also known as Golgappa or Puchka. Made with fine rava and maida, these puris are thin, evenly fried, and perfect for filling with flavorful pani and fillings to enjoy a popular Indian street snack.

Ingredients

Ingredients

  • 1 cup fine rava (sooji)
  • 2 tablespoon maida (all-purpose flour)
  • 1 teaspoon oil
  • Water as needed (about 1/3 cup)
  • Salt to taste
  • 1/8 teaspoon cooking soda

Instructions

  1. Combine dry ingredients: In a mixing bowl, add 1 cup fine rava, 2 tablespoons maida, salt to taste, 1 teaspoon oil, and 1/8 teaspoon cooking soda. Mix well to combine the dry ingredients evenly.
  2. Knead the dough: Slowly add water little by little while kneading. You will need about 1/3 cup water. Knead the dough for 7–10 minutes until it becomes soft yet slightly stiff.
  3. Rest the dough: Drizzle a little oil on the dough and spread it to prevent drying. Cover the dough with a kitchen towel and let it rest for 30 minutes to relax the gluten and improve texture.
  4. Divide and roll: After resting, divide the dough into three large balls. Roll each ball slightly thin and cut small discs from the rolled dough using a sharp-edged lid. Collect leftover scraps, roll again, and cut more discs.
  5. Prepare for frying: Ensure the discs are of uniform thickness to allow even frying. Keep the rolled discs covered with a moist cloth to prevent drying while you fry.
  6. Heat the oil: Heat oil in a deep pan or kadai over medium flame. Test the temperature by frying one puri; it should puff up immediately indicating correct oil temperature.
  7. Fry the puris: Fry 3–4 puris at a time depending on pan size. Press each puri gently, then splash oil over it to help puffing. Fry until golden brown and crisp. Avoid frying just until slightly golden, as it will make the puris soften quickly.
  8. Drain and store: Remove the fried puris and drain excess oil on paper towels. Repeat frying with the remaining dough until you have about 45–50 puris. Let puris cool and check crispness before serving.

Notes

  • Ensure uniform thickness when rolling puris to help them puff and fry evenly.
  • Do not undercook; puris should be golden brown and crispy to stay fresh longer.
  • Keep rolled puris covered with a moist cloth to prevent drying before frying.
  • Test oil temperature by frying one puri first — it should puff instantly.
  • Use fine rava (sooji) for the best texture.
  • Kneading the dough well is key to getting the right texture and puffiness.

Find it online: https://marthatasty.com/puri-for-pani-puri-golgappa-puchka-recipe/