Puri Recipe For Pani Puri

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.

It’s been a while I’ve shared some chaat recipes aka Indian street food on the blog here. Ever since I’ve been in the US I’ve lost track of the last time I indulged in some chaat. It was a regular affair back home.

Pani Puri or golgappa is hands down my favorite Indian street food, followed by dahi puri, sev puri and much more actually. And now I’ve mastered the art of making some at home, that we enjoy guilt-free. Well, I’m not talking about the calories of course, rather of the quality, prepared with clean ingredients and fresh water.

Sure, ready-made puri is readily available in Indian stores, not only the ready to fry pani puri or golgappa but also the ones that are already fried. It does make life simpler. But, I prefer to make my own puris at home. It is really easy, although a bit time consuming, you can’t beat freshly made homemade puris. You know what goes into it, and the quality of oil you used to fry them.

Golgappa does sound like a pretty strange name, right? It does not have an English name. The puri or golgappa is basically a crispy sphere filled will all sorts of tongue-tickling deliciousness. Stay tuned for that part in my coming post.

• Puri ingredients
• You can make these pani puri shells in 3 easy steps
• Tips to make the perfect puri for pani puri
• You may also enjoy these Indian street food recipes
• How to make crispy puri for paani puri/suji golgappa – Step by step instructions
• Puri Recipe for Pani Puri | How To Make Suji Golgappa

Puri ingredients

Fine semolina, flour, and salt are the main ingredients to make this crispy puri for paani puri. I’ve tried various combinations of making this puri, so I can share a foolproof recipe here with you guys.

You can also make maida puri with maida or atta golgappa with wheat flour or a mix of rava and maida or rava and atta. When I initially began making puris at home, I experimented with various permutations and combinations.

My previous experience in R&D bug surfaces now and then, even though I don’t work as of now. But I love to experiment where required. I tried the following 3 variations to make these pani puri shells, just to see if you really need a leavener such as baking soda to make these puff up.

• First Experiment: semolina + salt + flour (maida) + water
• Second Experiment: semolina + salt + flour (maida) + baking soda + water
• Third Experiment: semolina + salt + flour, dough kneaded with club soda.

All these 3 doughs yielded delicious, crispy and puffy puris. So the bottom line is that you may or may not add baking soda.

It is basic science, the moisture in the dough makes these puri swell upon coming in contact with the hot oil, the steam escapes causing it to puff, the same science that applies to the soft and puffy puris.

Here the puris are crisp and not soft, coz the dough here is made mainly of semolina, and maida is added as a binding agent.

I do add a little baking soda though, coz almost all the puris will puff up. When you don’t add baking soda, you have to rely heavily on rolling out the dough as evenly as possible.

It is completely doable and will come with practice. But if you are a beginner at making puris, adding a pinch of baking soda or kneading the dough with club soda would be your safe bet to make perfectly puffed up puris.

You can make these pani puri shells in 3 easy steps

The recipe to make puchka balls or puri is really uncomplicated and pretty easy to execute.

• Step 1: Make a dough that is not too hard nor too soft.
• Step 2: Next roll out the dough. Cut it into rounds and place them on a damp cloth covered with another damp cloth. Traditionally the dough is divided into small marble-sized balls, and each ball is rolled out individually. Some people use a roti maker to flatten out individual balls. Basically, they use this appliance as a pani puri maker. If you have it, go ahead and use it, it does flatten out the dough evenly, which will help in the puris puffing us evenly. But it is not a necessity and a must-have. Do it as I did, and you will have good results as well. Seriously, no biggie!
• Step 3: Next, fry the puri in moderately hot oil until golden brown.

These are the 3 main steps, but I’ve broken down them further in the stepwise instructions so that it is easy for you to understand.

I’ve never tried a baked pani puri recipe, and I’m not sure if it would work. You need that chemistry of the interaction with the hot oil and the moisture in the dough for it to puff up. I just don’t think that can be achieved in the oven. You would end up with a crispy cookie of sorts instead is what I feel.

Tips to make the perfect puri for pani puri

There is no specific secret of crispy pani puri, just keep in mind the following, and you will be making puris like a pro.

The consistency of the dough

The puri for pani puri needs to be crispy, and that is achieved only with the activation of gluten strands in the semolina. That’s why it is important to knead the dough well, so it is elastic enough when rolled out without any tearing.

The thickness of the dough when you roll it out

You have to be careful about the thickness of the dough. It has to be thin, or else they won’t puff up whilst frying.

The temperature of the oil whilst frying the puris

The oil should be heated on medium-high heat, it should be hot enough that the puris begin to float and puff up. Fry them until they are golden brown and crisp. Spread the fried puris on a tray lined with absorbent paper to drain off excess oil.

Do not stack the puris one over the other while they are still hot, as they can get soft and soggy. Once they are completely cool, transfer to an airtight container.

So next time you want to have some chaat, especially pani puri at home, you ought to make your own puris. And I’ve got you covered with the best poori recipe, so what are you waiting for? Ahh! the pani?? Stay tuned, coz that’s coming up in a few days along with the complete Bombay pani puri recipe .

You may also enjoy these Indian street food recipes

• Ragda Patties
• Kutchi dabeli
• Veg Frankie
• Don’t forget to check this post on the 3 essential chutney’s for chaat snacks as well.

How to make crispy puri for paani puri/suji golgappa – Step by step instructions

How to make rava pani puri dough?

1.In a medium-sized bowl, add 1 cup fine rava, 2 tablespoons flour, 1/8 teaspoon baking soda, and a pinch of salt. Mix well.

2.Now add water, 1-2 tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff. Remember, rava absorbs water, so if you knead a very stiff dough, it will get difficult to roll out the dough later. It will take about 8-10 minutes to knead the dough.

3.Cover the dough with a damp kitchen napkin, set aside for 30 minutes.

Rolling out the dough

1.After the resting period, knead the dough again for another 5 minutes. Divide the dough into 4 parts.

2.Grease the rolling pin and board or work surface with oil. Take one part, and roll it evenly to a diameter of 6.5 inches approx and 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).

3.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

1.Heat oil over medium-high 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.

2.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.

3.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.

4.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 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.

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Puri Recipe for Pani Puri | How To Make Suji Golgappa

Ingredients1x2x3x

• 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

Puri Recipe for Pani Puri | How To Make Suji Golgappa

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

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TasteIt2BelieveIt #MorningStarFarms #Collectivebias

Vegan wraps with MorningStar Farms® BBQ Chik’n Nuggets make for a quick, easy, and delicious weekday meal, apt for lunch or dinner. An inexpensive yet tasty option to have around for your Meatless Monday menu!

If you are looking for some easy vegan wraps or vegetarian wrap ideas , then look no further! These hearty and delicious, plant-based, vegan chicken wraps are an excellent choice that’s great for meatless meals.

• VEGAN WRAP INGREDIENTS | WHAT TO PUT IN A VEGAN WRAP?
• MORNINGSTAR FARMS® BBQ CHICK’N NUGGETS
• HOW TO MAKE VEGAN TORTILLA WRAPS AT HOME?
• STEP BY STEP INSTRUCTIONS TO MAKE VEGAN CHICKEN WRAPS
• HOW TO MAKE VEGAN CHICKEN WRAPS?
• Vegan Wraps With BBQ Chik’n Nuggets
• YOU MAY ALSO LIKE

VEGAN WRAP INGREDIENTS | WHAT TO PUT IN A VEGAN WRAP?

The beauty of making a wrap is that it is so versatile. There are a number of filling for wraps from veggies, meat, to legumes, beans and an array of sauces, spreads, cheese, herbs, and spices. You can hardly ever get bored! This vegan chicken wrap uses minimal ingredients and can be totally customized as per your liking.

So here’s what I’ve used to make these easy vegetarian wraps,

• MorningStar Farms® BBQ Chik’n Nuggets, the star ingredient of these wraps.
• Spinach tortillas.
• Lettuce, onions, and tomato, you can add other veggies of your choice.
• Easy homemade vegan wrap sauce , which is a mix of vegan mayo, BBQ sauce, hot sauce, and some chopped parsley.

Even though the list of ingredients is short, there is no compromise on the flavors. These vegan wraps with BBQ Chik’n Nuggets are so good that even a meat-eater will enjoy this equally. I love to maintain a healthy balance by incorporating more veggies, lentils, legumes, and greens in our diet to make it wholesome and nutritious. And these plant-based BBQ Chik’n Nuggets from the new line of Morningstar Farms products take our veggie cuisine to a whole new delicious level!

MORNINGSTAR FARMS® BBQ CHICK’N NUGGETS

MorningStar Farms also know that “less is more” so these new products are made without any artificial colors or flavors. Even if you are not a vegan or vegetarian, you can still enjoy their delicious products, they are for everyone!

The best part is that all their products are an “as-is” meal solution, perfect for those days when you have loads of errands to run and need a quick meal solution.

We don’t really need an excuse to enjoy these vegan nuggets. They are soft and moist inside with the crunchy crust that’s screams of BBQ flavor. These nuggets are so versatile, devour them as such, or use them to make sliders, skewers, mini bites, tacos, fajitas, throw some in your salad or make some wraps like I’ve done today.

You will find MorningStar Farms® BBQ Chik’n Nuggets in the frozen foods section at Walmart alongside their other products. So next time you head out to Walmart, don’t forget to pick some up.

HOW TO MAKE VEGAN TORTILLA WRAPS AT HOME?

To make these meatless wraps ,

• Bake the nuggets as per package instructions. They take about 15-17 minutes.
• While the nuggets are baking, prepare the sauce by mixing mayonnaise, BBQ sauce, hot sauce, and chopped parsley in a bowl until well combined. Taste and adjust as per your liking. Also, slice up some onions, tomatoes, and lettuce.
• Use your favorite tortilla for the wrap, store-bought tortilla or homemade rotis work perfectly fine. Slice up the baked nuggets.
• Slather some sauce on the center of the tortilla, place some lettuce over the sauce, followed by the sliced nuggets, topped with some onions and tomatoes. Drizzle some more sauce, and wrap up.
• Slice into half and enjoy right away or wrap it tightly in a cling film or aluminum foil and enjoy it later as a cold wrap. It tastes great either ways!

STEP BY STEP INSTRUCTIONS TO MAKE VEGAN CHICKEN WRAPS

1.Preheat the oven at 375 degrees F for 10 minutes. Place the nuggets on a baking tray lined with parchment paper. Bake at 375 degrees for 15-17 minutes, flipping once midway.

2.To make the vegan wrap sauce- Add mayonnaise, bbq sauce, hot sauce, and chopped parsley, in a bowl. Mix until well combined.

3.Slice the nuggets and set aside. Also, microwave the tortilla in a damp kitchen towel for about 30-45 seconds, until warm and soft.

To assemble the wraps

1.Take a tortilla, spread some sauce in the center, place shredded lettuce over the sauce, followed by the sliced nuggets. Top with sliced onions, tomatoes, and some more sauce. Fold the ends, then tightly roll the tortilla like a burrito. Secure it with a toothpick, a cling wrap or aluminum foil. Slice the wrap into half and enjoy!

NOTE

• Tip- If you don’t like adding raw onions to your wraps or salads, place the sliced onions in a bowl of cold water for about 10 minutes. Drain and use, this removes the pungency from the onions.

HOW TO MAKE VEGAN CHICKEN WRAPS?

Vegan Wraps With BBQ Chik’n Nuggets

Ingredients1x2x3x

• 1 (9.75) oz MorningStar Farms® BBQ Chik’n Nuggets
• 4 (8-inch) tortillas
• 2 cups shredded or chopped lettuce
• 1/2 cup sliced red or yellow onions
• 2 firm tomatoes, seeded and sliced into 1/4-inch slices

For the vegan wrap sauce

• 1/2 cup vegan mayonnaise
• 2 tbsp BBQ sauce
• 1 tbsp hot sauce
• 1 tbsp finely chopped parsley

Instructions

• Preheat the oven at 375 degrees F for 10 minutes. Place the nuggets on a baking tray lined with parchment paper. Bake at 375 degrees for 15-17 minutes, flipping once midway.
• To make the vegan wrap sauce- Add mayonnaise, bbq sauce, hot sauce, and chopped parsley, in a bowl. Mix until well combined.
• Slice the nuggets and set aside. Also, microwave the tortilla in a damp kitchen towel for about 30-45 seconds, until warm and soft.

To assemble the wraps

• Take a tortilla, spread some sauce in the center, place shredded lettuce over the sauce, followed by the sliced nuggets. Top with sliced onions, tomatoes, and some more sauce. Fold the ends, then tightly roll the tortilla like a burrito. Secure it with a toothpick, a cling wrap or aluminum foil. Slice the wrap into half and enjoy!

Notes

• Tip- If you don’t like adding raw onions to your wraps or salads, place the sliced onions in a bowl of cold water for about 10 minutes. Drain and use, this removes the pungency from the onions.

• Indian style potato and cheese wraps

Did you enjoy this quick and delicious wrap idea? I would love to hear from you if you try it! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda