How to Make Perfect Puri for Paani Puri (Golgappa)

Puri for Paani Puri (Golgappa). Read Customer Reviews & Find Best Sellers. The oil should be medium hot. Add a tiny piece of the dough ball in the hot.

With a slotted spoon flip them, once they. Pani Puri, Golgappa, Puchka - call it by any name, it is one of the most favorite chaat dishes and street food specialties in any part of India. Pani Puri is loosely translated to water filled puri. You can cook Puri for Paani Puri (Golgappa) using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Puri for Paani Puri (Golgappa)

1. Prepare 1 cup of sooji (semolina).
2. It's 2 tsp of maida (refind flour) (optional).
3. Prepare 1/4 cup of wheat flour.
4. It's of Water.

Pani means water in Hindi and Puri is the puffed, fried Indian bread. Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well. Add water in small incremental quantities and bind stiff dough. Remove the cloth and knead again until smooth texture.

Puri for Paani Puri (Golgappa) step by step

1. Mix all the flours and knead a soft dough with water..
2. Cover a dough with a wet cloth and keep it for 20 minutes..
3. Make small balls from the dough. And flatten them..
4. Roll small puris from them..
5. Heat oil in a kadai (wok). It should not be extremely hot. And not cold as well..
6. Put puris in oil, one by one and press them slightly. Keep flame medium, otherwise puri will catch brown colour immediately but, it will not be crispy. And if flame is low, it will absorb oil..
7. Flip them and fry them on the other side too..
8. Take the puris out when they are done..

For that lip-smacking street style pani puri, the filling has to be just right. The major chunk of filling consists of boiled and mashed potatoes and kala chana (black gram)/ kabuli chana (chickpeas). The chatpata taste comes from black salt, cumin powder and red chilli powder. 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.

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