Puri or golgappa puri is a small crispy and puffed puri which is an essential ingredient in chat recipes like Pani Puri, dahi puri, masala puri etc. These puris can be prepared in bulk and stored in an airtight container.
Preparing golgappa puri at home is very easy and better than the store bought one. It is basically prepared with rava and maida. Golgappa puri can be prepared only with sooji or with wheat flour too. You may need very little maida to bind the dough.
To make perfect golgappa puri, you need to knead the dough really well for few minutes continuously. The prepared dough has to be kept covered with a damp cloth so that the dough does not dry up. The dough you have prepared should not be too soft or hard, but partially soft with gluten strands formed in them.
The dough should have elasticity in it. No oil should be added while kneading the dough as it makes the dough too softer while resting. Maida is added in very little quantity only for binding the dough. Do not add it more than specified in the recipe.
For a thin, crisp and puffy puri, roll the dough uniformly to a thin large circle. You can use a small round bowl or cookie cutter to cut the rolled dough into discs. Rolling the dough thicker like that of our chapathi turns puri soft and soggy later. Deep fry the puris in medium hot oil till golden and crisp. Following all these tips gives you crisp and puffed puri.
Puri or golgappa puri is readily available in packets in the stores. But homemade puris are much healthier & tastier as we use fresh ingredients and there are no added preservatives and additives. Though preparing golgappa puris at home takes time, you can do it whenever free in bulk and store in an airtight container.
Use homemade fresh golgappa puri whenever you feel like having your favorite chats like Pani Puri, dahi puri, bhel puri, masala puri etc.
1 cup sooji/rava, unroasted
1 tbsp maida/all-purpose flour
1/8 tsp baking soda (opt)
Water, as needed
Oil for deep frying
- In a bowl, add unroasted rava/sooji along with maida, salt and baking soda (opt). Mix well and gradually add water. Knead it very well for few minutes to form semi soft elastic dough. The kneaded dough should be medium soft and not too soft or too hard.
- Kneading the dough is very important. Gluten strands needs to be formed in the dough which makes the puri crisp and puffy. It also helps you to roll out the dough into a circle without any folds or cracks.
- Now cover the dough with a damp cloth and rest it for about 20-30 minutes. after resting time, knead the dough again lightly.
- Divide the dough into two or three equal portions. Shape them into round balls. Place one ball on the work surface or rolling board and start rolling it into a uniform thin circle. Keep covered the remaining dough portions with a damp cloth.
- Do not add flour while rolling the dough, but you can lightly grease the surface with oil if needed. Once you have rolled the dough into thin circle, using a round cookie cutter or any sharp glass/steel bowl cut out medium discs from the rolled dough.
- You can either arrange all the discs on a plate or simultaneously fry them in hot oil. If you prefer to finish cutting the disc from the rolled dough first, then keep them covered with a damp cloth. If you leave them without covering, they will turn dry.
- Heat enough oil in a kadai for deep frying the puris. Once oil is hot, keep the flame on medium and slowly slide the discs into the hot oil. You can slide 4-5 puris at once depending on the size of your kadai.
- The puri puffs up immediately in the hot oil. You can slightly press the puri with the back of a slotted ladle to puff up too. Flip and fry the puris until it is crisp and turns golden.
- Take the fried puris from the hot oil and drain excess oil on a kitchen paper towel. Repeat the process with the rest of the dough.
- When all the fried golgappa puri is cooled at room temperature, store them in an airtight container or a zip lock bag immediately. It stays fresh up to a month at room temperature.
- Use homemade fresh Puri/golgappa puri to make your favorite chats.
- Golgappa puri can be prepared with either sooji/rava or wheat flour.
- Maida is added to bind the dough. Do not add more.
- Baking soda is optional. Can skip adding it too.
- Cover the puri dough with a damp cloth, else it becomes dry and will be hard to roll it.
- Roll the dough into a thin circle and cut them into equal sized discs. Thin discs gives you a crisp and puffy poori.
- If the dough is rolled thick, the puri will become soggy later on.
- The oil should be hot while frying puri.
- Store puri in an airtight container or zip lock bags to stay fresh up to one month.
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