Ingredients for the Puri Golgappa:

1 cup semolina (suji/rava) 2-3 tbsp maida (all purpose flour) 1/4 tsp baking soda salt oil for frying water to knead the dough

Method to make the Golgappa Puri:

Add all the dry ingredients for the puri in parat or large bowl.

A Few Tips for Pani Puri Recipe:

1. Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily. 2. Ensure that all the puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up. 3. The above tips comes from experience. Just before frying remove the damp cloth. 4. You could fry the puri one at a time. Or fry one puri, when its almost done, add the second one and so on. 5. Do not add oil to the dough while kneading as the puris will become soft soon as they cool. 6. Maida or refined/all purpose flour is used for binding the dough. If the dough is not binding well, then you could add a few teaspoons more of maida. 7. The puris have to be thin. If you do not roll them thinly, then the puris wont puff up well. 8. Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris. Ingredients

1 cup semolina (suji/rava) 2-3 tbsp maida (all purpose flour) tsp baking soda salt oil for frying water to knead the dough

Instructions 1. Add all the dry ingredients for the puri in parat or large bowl.

2. Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough. 3. Cover the dough with a wet cloth and keep aside for 20-30 minutes. 4. After 20-30 mins, remove the wet cloth and knead the dough again. 5. Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle. 6. With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough. 7. Cut out round puris from the entire rolled dough. 8. Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth. 9. Complete making round discs from the dough in this manner. 10. Alternatively, you could take a very small size ball, around half an inch from the dough 11. And roll it into thin circles of 2 inch diameter. 12. Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately. 13. Keep all the cut out discs covered with a damp cloth. 14. Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil. 15. The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up. 16. Turn the puri with a slotted spoon, so that the otherside gets cooked. 17. Turn once more if you want to brown the puris more. 18. Remove and drain the puris on a kitchen tissue. 19. When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, ragda or boiled potatoes, sprouted moong and chana.
How to make pani puri:

To Make Puri: Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.

Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying : 1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 2. Also the oil should not be smoking hot or the puris will get burnt and dark.

Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.

While frying, press them in the center allow them to puff up. We want a pocket in each and every puri. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.

Let them cool. Later store in an airtight container. To Make Pani: Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste. Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.

Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving. To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside. To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas....

To make PURI , we need 1. 2. 3. 4. 1 cup Samolina (Rava/Suji) 3 tblsp fine wheat flour (or maida) tsp baking soda Oil to deep fry

How to make PURI?

Mix rava, wheat flour or maida, baking soda, salt to taste and enough water to knead soft dough. Cover it with wet cloth for 15 to 20 minutes. Make small size balls. Roll them in thin rounds with the help of maida Heat the oil in the pan and deep fry puri till it become crisp and light golden brown.

The puri should be pressed in the center and along the sides using the laddle while frying them. Puris will puff up this way. Store puris in airtight container when cool. Else the crispiness of the puris will be affected.