Panipuri or Golgappa is common and everyone’s favorite street snacks in India. Almost every part of India you will find this snack with different names, like; Golgappa, Ghupchup, Panipuri, and more. Panipuri is a Hindi name, Pani means ‘water’ and puri is a round hollow puffed crisped dough ball, which is made with semolina and flour.
Today, I am going to share the Puri recipe for panipuri, that you can make it ahead of time and store it for later or have it on the same day. I choose this recipe for people, who live in another country and miss so much this snacks on the street. Pani puri used to be my favorite snacks. I remember, when I was returning from tuition classes in the morning I used to have this snack every day. This sounds so crazy that it used to be my unhealthy breakfast. However, after moving to the USA I missed this street food so much, though I found this snacks (which is already made and packed) in
A couple of days ago, I continuously getting the panipuri pictures on my WhatsApp family group. And you know the feeling when you see the food which you like the most, but you can not get it. The same day I watched a lot of videos on youtube how to make panipuri at home. I tried to make the puri at home. My first try was not so bad, only some puri was flat and some burnt, but I was so happy that I made it. I would say, making the puri at home feels little overwhelmed, but is not a hard task. It takes little patience and effort. If you have somebody to help then it is very easy and fun task to do.
If you don’t have time to make puri at home you can just buy them at any Indian grocery store. There are two options available in the market, already fried puri and puri dough which is already cut in size, just you need to fry them. Normally, I like to make it at home and try to make a big batch so I can save it for later. The good thing about this Puri is that you can store it for a month or so at room temperature.
I have divided the panipuri recipe into two parts. This recipe covers all the steps, how you can make puri for panipuri at home. With the Puri, you can make lots of different type of Indian street snacks. I will leave the
For more snacks recipes that go very well with Tea/Coffee, check garlic roasted peanut, mathri, samosa, and ghugni. Try those out and please let me know if you have any question related to the recipes. Thank you!!
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Prep. time: 1 hour Cooking time: 10 minutes Serve: 5 or more
- Samolina: ½ cup
- All-purpose flour: ½ cup
- Baking soda: a pinch of
- Water: ½ cup
Let’s begin: How to Make Golgappa Puri with step by step photos
- In a mixing bowl take semolina, flour, and a pinch of baking soda.
- Mix all the dry ingredients together.
- Add 4 to 5 tbsp of water at a time and mix it.
- Then add more 2 to 3 tbsp of water and start kneading the dough. Samolina/sooji absorbs water while kneading, so add water in parts as required while kneading the dough.
- For now, dough consistency should be semi-elastic (neither very soft nor too hard).
- Cover the dough with a moist kitchen towel or napkin and let it rest for at least 30 minutes.
- After 30 minutes, check the dough, if you see it gets too hard then add 1 to 2 tabs of water and knead again.
- Now its time to make puri. Divide the dough into equal parts.
- Take one dough on your work surface and Keep the remaining dough covered with the moist kitchen towel.
- Now start rolling the dough with the help of dry flour. Don’t use too much dry flour while rolling and try to avoid the crack in the dough.
- The dough should be rolled thin and even from all side.
- With the help of a cookie cutter or a small bowl, cut the dough into a small round shape.
- Remove the dough edges and place all the puris in a plate without touching to each other.
- Keep these pooris covered with a moist kitchen towel.
- Collect all the edges and knead them lightly, roll the edges too and make the pooris the same way.
- Once you are done with all the pooris, now its time to fry them.
- Heat oil in a deep frying pan. Oil should be medium hot.
- Now slid a few pooris in the oil and pat every puri with the help of slotted turner.
- Puri will puff up so quickly in the oil.
- Once all Puri will puff up then flip them. And fry them until light golden brown.
- Drain fried pooris on the kitchen towel. Do the same process to fry the rest of the pooris.
- Once you all done, you will see there will be a few flat pooris too. These you can use to make papri chat or break them in the mashed potato stuffing or have them with mashed potato.
- Let the pooris cool at the room temperature.
- Then store them in a jar or a ziplock. It can be stored for a month or so at room temperature.
Check out the Panipuri recipe with step by step photos.
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