• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Puri for pani puri | Golgappa | Puchka

    February 16, 2015 by Raks Anand 23 Comments / Jump to Recipe

    Puri for pani puri, gol gappa puri or puchka is mini crispy snack made for using in Chaat items. Stepwise photos, full video.

    puri for pani puri, chaats

    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 😉.

    About

    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.

    Variations

    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.

    puri for chaats, gol gappe recipe, puchka

    Top tip

    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 :

    1. Pani poori recipe
    2. Sev poori recipe
    3. Dahi poori recipe
    puri for chaats, gol gappe recipe, puchka
    Print Pin
    5 from 3 votes

    Puri for chaats

    Puri for pani puri, gol gappa puri or puchka is mini crispy snack made for using in Chaat dishes like pani puri, dahi puri.
    Course Snack
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 1 hour
    Servings 40 Puri
    Cup measurements

    Ingredients

    • ½ cup Sooji Semolina
    • 1 tablespoon All purpose flour Maida
    • ¼ cup Hot water or plain soda
    • Salt - As needed
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    • 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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    METHOD

    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.

    Sprinkle water/ soda, make dough

    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.

    spread thin, even

    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.

    cut out small puri

    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.

    fried puri

    You can store in airtight container for a week.

    puri for chaats, puchka, golgappa

    More Snacks

    • Hummus without tahini recipe | Chickpea dip
    • Idli upma recipe | Easy South Indian idli upma
    • Cauliflower pakoras recipe | Gobi Pakora
    • Punugulu recipe | Easy tea time snacks

    Reader Interactions

    Comments

    1. Recipe world

      February 16, 2015 at 11:52 am

      Perfect pooris..I'm craving for Pani Puri now!

      Reply
    2. ranjani vathsan

      February 16, 2015 at 12:05 pm

      Yummy......

      Reply
    3. Khyati Devang Shah

      February 16, 2015 at 12:05 pm

      hi ,
      Also I use roti maker for fast version as just press and fry. and if you put all puris in preheated oven @ 75 c - lowest temp. for 20 mins.. it will take all moisture out and will be very crispy. .

      Reply
    4. Shazzy Karim

      February 16, 2015 at 12:21 pm

      So easy omg i wanna try this!

      Reply
    5. Amna Khalil

      February 16, 2015 at 12:24 pm

      How much water is needed to make dough? Is it necessary to add soda? I dont understand the point where you have mentioned plain water /soda

      Reply
    6. sagarika karanam

      February 16, 2015 at 2:24 pm

      do you mean club soda or baking soda powder?

      Reply
    7. Durga Karthik.

      February 17, 2015 at 1:52 pm

      good tip.

      Reply
    8. Ramalingam B

      February 28, 2015 at 1:17 pm

      Yesterday only we saw your "pani puri"recipe.You have given all the essential tips to make it successfully at their homes by your followers. Our hearty congrats for achieving 32 k likes.

      Reply
    9. shoba mathi

      December 04, 2015 at 12:19 am

      Very delicious

      Reply
    10. shoba mathi

      December 04, 2015 at 12:19 am

      Superb very delicious and colouful

      Reply
    11. Charu Mathy

      February 29, 2016 at 2:14 am

      Hello can I use wheat flour for poori?

      Reply
    12. Raks anand

      February 29, 2016 at 2:18 am

      You can try, gets browned easily.

      Reply
    13. Unknown

      July 01, 2016 at 1:43 am

      In case if required how to prepare them for future use as we get from stores, ready made so we can just pick and fry and ideas

      Reply
    14. Raks anand

      July 01, 2016 at 1:52 am

      I have not tried this so far. May be you can roll and freeze it in between butter papers and place it like a book in freezer (cling wrap the whole thing to prevent drying)

      Reply
    15. zainu

      November 03, 2016 at 6:08 am

      Is the rava flour or without grinding we should use for the pooris

      Reply
    16. Raks anand

      November 03, 2016 at 6:10 am

      I used rava as such. No grinding

      Reply
    17. pinky

      March 04, 2017 at 2:07 pm

      5 stars
      Tried the entire recipe came out so good...thank u mam!!

      Reply
    18. Raks anand

      May 15, 2017 at 3:09 am

      Thank you for the feedback 🙂

      Reply
    19. Raks anand

      May 17, 2017 at 10:50 am

      Thank you for this tip, will be really useful! 🙂

      Reply
    20. Nandhini Krishnan

      October 19, 2017 at 10:17 am

      Substitute for Plain soda??

      Reply
    21. Nandhini Krishnan

      October 19, 2017 at 10:17 am

      substitute for plain soda??

      Reply
    22. Unknown

      December 10, 2018 at 12:52 am

      How many puri can make in half sooji and 1tbls of meida

      Reply
    23. Raks Kitchen

      December 10, 2018 at 1:24 am

      40 puris

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen