Puri For Pani Puri Video by Tarla Dalal Video by Tarla Dalal
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Puri For Pani Puri Recipe (Golgappa Puri) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
30 Mins
Total Time
35 Mins
Makes
40.00 puris
Ingredients
For Puri For Pani Puri
1/2 cup semolina (rava / sooji)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying
Method
For puri for pani puri
- To make puri for pani puris, combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
- Knead and divide the dough into 4 equal portions.
- Roll a portion of the dough into 175 mm. (7”) diameter circle.
- Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
- Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
- Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
- Remove and drain on an absorbent paper and store in an air-tight container. Use puris for pani puri as required.
Handy tip:
- As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
See step by step images of Puri for Pani Puri, Puri for Golgappa, Golgappa Puri
