Puri for pani puri, gol gappa puri or puchka is mini crispy snack made for using in Chaat items. Stepwise photos, full video.
I have posted pani puri puri recipe in my sev puri recipe itself. But the post is too long with sev puri recipe, sweet dates tamarind chutney recipe and this puri recipe.
So thought making a separate post. I have many chaat recipes pending to post, my laziness. I make very rarely but that time too I will be too tired to click and impatient me and Aj will finish eating it 😎. This time I am determined to post few. So stay tuned.
Coming to this puri recipe, in India, we get these puris ready made, so we can always buy it easily and make chaats at home. Also I saw few instant ready to fry & puff puris too available.
Just like papad, we can fry when ever needed. But here its hard to find quality pani puri puris. I have bought only once before and it was not fresh. So homemade puris are the only choice. With two chaat lovers at home, its worth making at home 😉.
Crispy puri puffed up perfectly and remains crisp for long time. This puri is hollow, small and not soft like the breakfast poori. Many of the chaat recipes use these puri as base. Popular one we all know and love is pani puri.
The method in which we prepare puri for chaats is different from one to other. Some make it fully with semolina (sooji), some with 50 50 ratio of sooji and all purpose flour and majority sooji and little semolina, vice versa.
There are many varieties of semolina available in market. You can use any one of it, does not matter except for roasted ones. Just make sure to knead well, give resting time and knead again to bring out the gluten and become smooth.
This is my way of preparing puchka/ golgappe puri.
Perfectly puffing puri:
- Use hot water/ warm water or plain soda for puffy and crispy puri.
- Roll the puri evenly. Uneven thickness will make uneven puffing of the puri.
- Make sure to knead the dough well, give resting time and knead again after resting it. This ensures smooth dough.
- After it puffs, cook in lowest heat to make it crisp. Only slow frying ensures this. Otherwise it turns dark soon before it turns crisp.
- Regulate heat so that while dropping the puris in oil, it should be hot. After puffing it should be low.
- Pour hot oil over the puris in oil to make it puff.
Check out some chaat recipes using this puri :
Puri for chaats
- ½ cup Sooji Semolina
- 1 tablespoon All purpose flour Maida
- ¼ cup Hot water or plain soda
- Salt - As needed
- First, take sooji in a mixing bowl. Sprinkle hot water/ Soda just enough needed and make a crumbly looking sooji as shown in the picture.
- Then add maida and knead well for 10 minutes and add a teaspoon of oil towards the end.
- The dough should be stiff and smooth without cracks. So better be careful while adding water and maida. (adding more maida or water will take long time for the poori to get crispy).
- Keep aside for 15 minutes. Knead in the dough on a clean counter top.
- Roll very very thin, it was bit hard for me, but still its possible.
- Cut into small rounds using a lid (I used my mini coffee filter’s lid).
- Take out the rest, of the dough and roll, knead again with the rest of the dough and repeat to finish all the dough.
- Heat oil and when hot, fry the puri few at a time.
- Immerse the puris with ladle in oil to make it puff nicely.
- If oil is hot, then only the puri will puff. Once puffed, put the flame in low and cook over medium flame till crisp.
- While deep frying, use enough oil.
- Oil must be super hot while you drop the puris. Later once puffed up nicely, then put the flame to low and cook for few minutes until golden.
- You must be patient to cook the puris to get it crisp, cannot cook in high flame and get the result. Only low flame cooking will work.
- I sometimes add a tablespoon of rice flour too for crispiness though it is not authentic.
1. Sprinkle warm water/ Soda just enough needed and make a crumbly looking sooji as shown in the picture. Then add maida and knead well for 10 minutes and add a teaspoon of oil towards the end.
2. The dough should be stiff and smooth, so better be careful while adding water and maida. (adding more maida or water will take long time for the poori to get crispy).Keep aside for 15 minutes. Roll in the dough on a clean counter top. Roll very very thin, it was bit hard for me, but still its possible.
3. Cut into small puris using a lid (I used my mini coffee filter’s lid). Take out the rest, of the dough and roll, knead again with the rest of the dough and repeat to finish all the dough.
4. Heat oil and when hot, fry the pooris. Immerse the puris with ladle in oil to make it puff nicely. If oil is hot only the puri will puff. Once puffed, put the flame in low and cook over medium flame till crisp.
You can store in airtight container for a week.