How To Make Puri For Pani Puri | Golgappa Puri Recipe | Perfectly Crisp Puri Recipe By Ruchi Bharani

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

tamarind

🥗Healthier: date paste

💰Cheaper: lemon juice

Date paste offers sweetness while lemon juice is a budget-friendly sour alternative.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans provide similar texture and flavor, while canned beans save on prep time.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples add crunch and sweetness, while raisins are a cost-effective substitute.

Combine 1 cup semolina, 1 1/2 tablespoons wheat flour, and a small pinch of salt in a bowl.

Gradually add carbonated water to form a soft dough, mixing until it absorbs the water.

Knead the dough properly, applying a little pressure, until it stops sticking to the pan.

Cover the dough with a damp cloth and let it rest for 10 minutes.

Take a small portion of the dough and keep the remaining covered with the damp cloth.

Make small round balls from the dough, about the size of a flat round.

Grease the rolling surface and rolling pin with a little oil.

Roll out the dough into thin discs, checking for even thickness.

Test the oil by putting a small ball of dough in it; if it floats, the oil is ready.

Fry the puris one at a time, pressing them down lightly until they puff up.

Flip the puris over until they are golden brown in color, adjusting the heat if necessary.

If the oil is too hot, turn off the flame for a few minutes and then return it to low heat.

After frying, drain the puris on paper towels to remove excess oil.

Store the cooled puris in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens