Puffed puri for Pani puri

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.

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26 comments

  1. 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 🙂

  2. 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 🙂

  3. 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.

  4. 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 🙂

  5. 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.

  6. 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.

  7. 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

    • Only sooji no any other ingredient .but mam sooji is like sand it will be easily dough or I have mix any binding ingredients like flour(maida , aata etc).plz tell me exact procedure.. my wife love eating pani poori & I feel shame when my wife eat 5 to 7 plate each of 8 piece at one time..at pani poori shop .& after this also she says abhi aur khane ka mann tha

  8. 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

  9. I have tried different ways.. instead of soda bottle, can I use the baking soda powder mixed in water? will it come well???

  10. i m fuccking tired of this.. i m pisseed of now,,, i have been tryin trying trying but it still not getting crispy.. it pufs well . but getting soft… 😦 plz plz plz help me… 😦

  11. I tried the Puris but turned soft. Please let me know the exact rawa used. also give the exact quantity for the ingredients used. How soft the dough should be and how long it should be fermented.
    thanks

  12. If u dont want to use soda then u can use water &to make crispi puri after frying lighly keep it in oven for 1-2 mins u will get puri like market

  13. Thank you for sharing and I want to share information about Madras Bistro which offers a wide range of delicious North and South Indian vegetarian dishes. Situated in the heart of Bergen County, Madras Bistro is located in Hackensack, NJ.

  14. If the pooris are soft trying keeping it open for 3-4 hours outside and then put in the container. Eat after three days you will notice it gets crispy in the box after few days..another option. I do that.. Also I noticed if I put half maida half semolina it becomes crisp. just another suggestion. Another option is putting eno salt instead of soda.

  15. Hi, I have taken 1 katori suji and 1/4 th cup oil and warm water for making suji atta but my golgappas turned out soft. What is the reason?

  16. ADD 1 CUP SAMOLINA+ 3 TSP ALL PUROSE FLOUR(MAIDA)+ 1 TSP RICE FLOUR+3 BIG TSP OIL …COVER THE DOUGH WITH 1 TSP OIL AND PLACE IT FOR 2 HOUR TO ABSORB OIL BY THE FLOURS…I NEVER FAILED TILL NOW BY USING THIS METHOD..I DONT USE BAKING SODA SO CANT SAY ABOUT THAT…BUT COVER THE PURIS WITH WET TOWEL WHILE ROLLING THEM…

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