how to make puri recipe for pani puri or golgappa. making puri dough. in a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. with your fingers, mix the oil evenly with the sooji. now add 1 tbsp maida/all purpose flour to this mixture.
Golgappa puri or Puchka or puri for pani puri - A fool proof, tried and tested recipe of perfectly puffed, light, super crisp puris that has been hugely hit each time I have made it at home. In a bowl, mix whole wheat flour and semolina.
transfer theeka pani puri paste into a large bowl. add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water. mix well and theeka pani is ready to enjoy with golgappa. firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
Yes, to make puri crispy, it should be this thin. Also, be sure to see that, they are uniformly rolled and do not have any folds in between. Also, thickly rolled pani puri will result into soggy puri later. Secondly, at any stage, please do not fry the puchka puri on low flame.