Puri (of pani puri)

pizap.com14245067847371Call it golgappa, pani-puri, phuchka, batasha or phokcha whatever you like, but the name itself brings tingling sensation to the tongue. I am a great golgappa lover. I remember as I kid I used to eat 50 golgappas in a go and then used to drink 2-3 glasses of golgappa water 😛 . Since I’ve got reflux problem now and cannot handle much of these foods, so I restrict to meagre 20 🙁 . When I shifted to Dubai, I was not much aware of the place and had no idea where to get the golgappas. So I started trying to make it at home. With few failed attempts, finally, now I’ve a foolproof recipe. Here it goes:-


* Sooji/semolina – 1 cup

* All-purpose flour/maida – 2 tbsp

* Baking powder – 1 pinch

* Salt – little bit

* Oil – for frying



* Mix all the ingredients well in a big bowl (except oil, ofcourse)

* Now knead the dough for atleast 5 minutes with warm water (not hot).

* Apply little oil on your hand and smear it over the kneaded dough.

* Cover it with a wet cloth and let it rest for 1/2 hour.

* Now make small puris of the dough.

* Heat oil medium to high and then fry those puris.

All ready!! 🙂

Few points to be noted:-

* Let the pooris cool down and then store them in an airtight container. It should last upto 2 weeks (that’s the maximum I have tried)

* Always fry the pooris on little higher flame, else it will not puff fully plus it will soak lots of oil.

* If you get few deflated pooris, use them as papdi.

* The dough should be little on the tighter side.



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