Take Fine variety ofSuji / semolina. Use soda water to make dough.
Make dough with one 2 T bsp suji at one time. This will give 6 – 7 puris
When you add the soda water little at a time the suji will look scattered but slowly it will form a dough.
Pinch a portion of the dough a little smaller than a marble.Roll it thinly 1mm thick into puris. Deep fry in hot oil. Turn it only once in the oil. Don’t keep frying each side many times. The puris puff up and are crisp. Remember to roll thinly. Those puri s which don’t puff up use them as papdi in papdi chat/ bhel.
11 responses so far ↓
Trupti // March 18, 2007 at 10:39 pm |
Awesome!!!!
These puris come out well.By making it at home I think it automatically keeps control over my cravings, becoz making from scratch is a hassle
Musical // March 21, 2007 at 2:35 am |
Great recipe
. Never tried the dough with soda-water before. Mast hai ekdum.
Thank u.
It is mast . The first time I succeeded in making them I danced around the kitchen
))
Just roll it 1mm thick. Then puris puff up n remain crisp. Surprisingly not oily too.
Thanks for stopping by
sunny // April 17, 2007 at 2:45 pm |
i’ve tried it but my puris are not crisp. They puff up and r soft like the pooris we eat at breakfast! How do we make it crispy????????
Sorry could not reply to your comment as I was on a holiday
Thanks for stopping by 
The trick to make them crisp and puffed up is to roll them 1 mm thin and use FINE variety of suji .If you roll them thicker they will be soft.No extra efforts are required to make them crisp.
lakshmi // August 23, 2007 at 10:12 am |
just saw your pani puris – aha so this is the version with fine semolina – i usually use bombay rava and so we need some other flour to bring it together. perhaps i will try this version sometime.
They come out well, but you need fizzy soda water. I will be trying your recipe too.Its so difficult to get fine rawa always
shivangi // October 8, 2007 at 11:35 pm |
Hi,
I tried the recepie, but I think I did not use thin rava. Could you please let me know which rava do you use.
naveed iqbal // January 19, 2009 at 6:57 am |
your recipies are good how to down load completely
SMITA // April 9, 2009 at 2:21 am |
HI..nice golgappas.how does soda water help ?my puris become soft after they they cool down.I really need your help for this.Trying to make them for long but every time they come out soft.i used half cup of semolina its fine but i am not really sure how fine you are asking us to use.Also could u pls suggest wat should be the oil temprature while frying?xx.
SMITA // April 9, 2009 at 2:24 am |
Also could you please tell the exact amount of ingredients.I would really appreciate.X.
SMITA // April 14, 2009 at 1:55 am |
hi i tried ur recipe…but d pooris r soft..not crisp…i used fine sooji..put dem in hot oil..didnt turn dem..dont know wats wrong.I m desperate to get dem rt.pls help.
sneha // April 27, 2009 at 9:57 am |
hi dear all,
i always heard fro the ladies that pani puri;s puri is not came crispy
try out this way
made suji dough with plain soda(sinmple soda bottle will get from grocerry shop) , don’t use water to make dough ,
500 gm sooji floor
4 tbsp oil
salt as per taste
made tight dough
thax
sneha fr singapore
Saiqa // May 15, 2009 at 10:03 pm |
Hi i have tryed making puris alot of time i dont know y my puris dont puff upif they do puff they r not crispy can u plz help me