Homemade Crispy Puri For Pani Puri Recipe

Let me tell you about my latest kitchen adventure—whipping up a batch of these incredibly crispy, golden-brown semolina puris is like a mini escape to flavor town, and honestly, it’s a journey you definitely don’t want to miss!

Creating recipes that bring joy to the table is something I love, and in my experience, there are few things as delightful as homemade crispy puris for pani puri. Puri perfection comes from using semolina and a touch of all-purpose flour to make the dough and from deep-frying the puris in oil to get the signature crispy, crunchy, light texture that one expects when eating a puri.

A pinch of baking soda added to the mix also helps with the texture and makes these puris an irresistible choice for any pani puri lover. There are a few steps, but don’t worry—making puris is totally doable and well worth the effort!

Homemade Crispy Puri For Pani Puri Recipe Ingredients

• Semolina (Sooji or Rava): Rich in carbohydrates, providing quick energy.

  Adds crisp texture.

• All-purpose flour (Maida): Contains gluten, which helps bind and create structure.
• Salt: Enhances flavor, balancing the ingredients.
• Baking Soda: A leavening agent that adds lightness to the puris.
• Oil for Deep Frying: Essential for crispness; use in moderation for health.

Homemade Crispy Puri For Pani Puri Recipe Ingredient Quantities

• 1 cup semolina (sooji or rava)
• 2 tablespoons all-purpose flour (maida)
• Pinch of salt
• 1/4 teaspoon baking soda
• 1/4 cup water (or as needed)
• Oil for deep frying

How to Make this Homemade Crispy Puri For Pani Puri Recipe

1. In a mixing bowl, combine the following:
1 cup semolina
2 tablespoons all-purpose flour
A pinch of salt
1/4 teaspoon baking soda.

2. Slowly mix in 1/4 cup of water, adding it bit by bit, and keep mixing until the dough comes together. It should feel firm but not too dry and kind of have a not-so-stiff stiffness to it.

3. Work the dough for roughly 5-7 minutes until it is smooth. Then cover it with a damp cloth and let it lie fallow for at least 20 minutes.

4. Knead the dough again briefly after it has rested. Cut the dough into pieces, keeping them covered to prevent drying.

5. Take each portion and form it into a ball; then, slightly flatten each ball and roll it out into a very thin disc with a rolling pin. You want a pretty even thickness throughout the disc, and a good diameter would be about 2 inches; if you make it any smaller, it’s going to probably be more of a gyoza-like shape than a disc.

6. In a heavy-bottomed frying pan or kadhai, heat the oil over medium heat. The oil should be hot but not smoking.

7. Gently place the rolled disks into the hot oil, and fry them in batches. They should puff and turn golden brown.

8. Gently press down on them with a slotted spoon to help them puff while frying.

9. When they are done frying, take the puris out of the oil and set them on a paper towel so that they can drain the excess oil before serving.

10. Let cool thoroughly before putting in an airtight container; this keeps them crisp. Pour the pani puri filling and water into each serving, so that the puri doesn’t lose its crispness before you eat it.

Homemade Crispy Puri For Pani Puri Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Spoon or spatula for mixing
5. Damp cloth
6. Knife or dough cutter
7. Rolling pin
8. Heavy-bottomed frying pan or kadhai
9. Slotted spoon
10. Paper towels
11. Airtight container

FAQ

• Can I use whole wheat flour instead of all-purpose flour?
  Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may slightly alter the texture and taste of the puris.
• How can I ensure the puris puff up during frying?
  Ensure the oil is hot enough before frying. Test with a small piece of dough—it should sizzle and rise quickly. Also, press each puri gently while frying to help them puff up.
• Can I make the dough ahead of time?
  It’s best to use the dough fresh, but if needed, you can prepare it a few hours in advance and keep it covered with a damp cloth to prevent drying out.
• What oil is best for deep frying puris?
  Use a neutral oil with a high smoke point, such as vegetable or canola oil, for deep frying puris.
• How do I store leftover puris?
  Store leftover puris in an airtight container at room temperature. They should remain crispy for up to 2 days.
• Is it possible to bake the puris instead of frying them?
  Traditional puris are fried for a crisp texture, but you can experiment with baking at high heat, though they may not be as puffed or crispy.

Homemade Crispy Puri For Pani Puri Recipe Substitutions and Variations

1 cup of semolina (sooji or rava) – You can substitute whole wheat flour, for a healthier option, but the texture might differ a bit.
2 tablespoons all-purpose flour (maida) – Use chickpea flour (besan) for a gluten-free alternative.
A pinch of salt – You can use sea salt or kosher salt instead of regular table salt.
1/4 teaspoon baking soda – You can substitute with 1/4 teaspoon baking powder for a slightly different kind of puffiness.
For deep frying, select oils that have a high smoke point. Ghee is a great choice because it has a unique flavor, but if you’re looking for something more neutral, go with sunflower oil.

Pro Tips

1. Resting the Dough Allowing the dough to rest under a damp cloth is crucial. If possible, extend the resting period to 30 minutes. This helps the semolina absorb water fully, leading to lighter and puffier puris.

2. Thickness Consistency When rolling out the discs, ensure they are uniformly thin. Any thicker spots might prevent them from puffing up evenly. Using a pasta maker can help achieve consistent thickness.

3. Oil Temperature Test the oil temperature by dropping a small piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready. Maintaining the right temperature ensures the puris cook evenly and puff correctly.

4. Cooling Technique After frying, place the puris on a rack instead of paper towels, allowing air to circulate around them. This prevents them from getting soggy and helps maintain crispness.

5. Storage Tip Store completely cooled puris in a metal or glass airtight container rather than plastic to keep them crisp longer. Adding a few grains of rice can help absorb moisture if you’re in a humid environment.