How to Make Homemade Puri for Panipuri

by Rotimatic Team
How to Make Homemade Puri for Panipuri

All Indians love chaat, and puri lies at the heart of every mouth-watering chaat. In India, you can easily buy readymade puri for pani puri. But readymade puris may taste oily or stale to some. For those who live abroad, the authentic taste of Indian pani puri at home can be a surreal experience. Therefore, we have brought you a simple recipe for puri for pani puri. Now you can enjoy delicious homemade dahi puri, sev puri or golgappa any time!

Ingredients

Here is the list of ingredients for making the puri for pani puri. Read the details to ensure you find the right ingredients for this recipe.

  • Semolina/Rava/Sooji (1 Cup) – Use fine and unroasted semolina for this recipe.
  • Maida/All Purpose Flour/Refined Flour (2 Tbsp) – Add 2 tbsp maida for every cup of semolina. It helps the puris puff up and become crispy.
  • Baking soda (1 pinch) – Avoid adding too much soda to keep sodium quantity to a minimum. Store-bought puris usually have high amounts of sodium.
  • Salt (1/4 Tsp) – Change the quantity of salt as per your taste.
  • Oil (2 Tsp) – This oil is added to the dough to make it supple and smooth. Use a neutral flavor oil such as vegetable, sunflower, or olive oil.
  • Water (1/4 Cup) – Use more water if your dough feels too dry.
  • Oil – For deep frying. Use as much as needed according to your frying pan.

How to Make Pani Puri Puri at Home (Traditional Method)

Follow these simple steps to make crispy pani puri puris at home:

1. Prepare the Dry Mix

In a large bowl, add semolina, maida, baking soda, and salt. Mix everything well.

2. Add Oil

Add 2 teaspoons of oil to the mixture and combine using your fingers until it resembles crumbs.

3. Knead the Dough

Gradually add water and knead into a firm, smooth dough. Avoid making it too soft.

4. Rest the Dough

Cover the dough with a moist cloth and let it rest for 30 to 60 minutes.

This helps develop elasticity, making rolling easier.

5. Roll the Dough

Divide the dough into 2 to 3 portions. Roll each portion into a thin sheet less than 1 mm thick.

6. Cut the Puris

Use a cookie cutter or small bowl to cut small, even circles.

Keep them covered with a damp cloth to prevent drying.

7. Heat the Oil

Heat oil in a deep pan on medium heat.

Test by dropping a small piece of dough. It should rise and sizzle.

8. Fry the Puris

Gently slide puris into the oil. Press lightly with a spoon to help them puff up.

9. Cook Until Crispy

Fry until they turn light golden and crispy. Avoid overcooking.

10. Drain and Cool

Remove and place on paper towels to absorb excess oil.

Let them cool completely before storing.

Make Pani Puri Puri Faster and Easier with Rotimatic

    Rotimatic Settings

    Set the machine as follows:
    Thickness: 1
    Oil: 1
    Roast: 1

    Step-by-Step Method

    1. Turn On the Machine
    Switch on the Rotimatic and select the Puri option from the menu.

    2. Select Flour Type
    Choose the flour type or brand as required.

    3. Add Ingredients
    Fill the flour, water, and oil containers based on the recommended quantities.

    4. Start the Process
    Press Play and let the machine prepare and roll the dough automatically.

    5. Cut the Puris
    Once the dough is rolled out, use a cookie cutter or small bowl to cut uniform puri shapes.

    6. Fry the Puris
    Heat oil in a deep pan and fry the puris until they puff up and turn golden brown.

    7. Drain Excess Oil
    Remove the puris and place them on a paper towel to absorb excess oil.

    8. Cool and Store
    Allow the puris to cool completely. Store them in an airtight container to keep them crispy for longer.

    Tips & Variations for Making Puri for Pani Puri

    • Use a cookie cutter method for cutting out the puris. Rolling a large dough sheet ensures even thickness, and using a cookie cutter gives the same shape and size for all puris. It also helps minimize waste by re-rolling the scraps to make more puris.
    • Use warm or hot water or plain soda to knead the puri dough. It helps make the puris puffy and crispy.
    • Do not omit the step for resting the dough. Also, remember to knead again after resting the dough. A well-rested dough develops enough gluten and elasticity for easy-to-roll sheets. In turn, you can ensure even thickness and smooth puris when you roll them out and cut them.
    • Measure all ingredients in grams for precise quantities. It will help make a good quality dough perfect for puris – not too dry or wet. Resting the dough will balance the consistency to make it soft and ensure crispness when fried.
    • The quality of semolina you use can influence the final results. Always use Indian semolina or fine sooji for this recipe. Any other quality of semolina, cream of wheat, or coarse semolina can result in denser puris, or puris, which are not properly puffed up or flat puris.
    • Remember to cover the dough with a moist kitchen towel when you rest the dough or cut our puri discs. Leaving the dough open will make it too dry. The dough needs sufficient moisture to help create steam during the frying process and puff up the puris.
    • Slow fry the puris to ensure perfect crispiness and a golden-brown color. Frying at a high temperature may puff up the puris, but they may turn dark too soon without getting crispy. Regulate the heat under your frying pan to keep the oil medium hot when frying the puris. 
    • Keep the oil temperature between 375°F to 400°F for slow frying. The puris need around one minute in the oil with thirty seconds on each side. One minute is sufficient for excess moisture to evaporate and the puris to puff up and get golden brown and crispy.
    • When dropping puris in oil, you may keep the flame high, but as the puris start to puff up, lower the heat to a simmer and let the puris slowly fry. Regulating the oil temperature is critical for making puris for pani puri.
    • Once you drop the puris in oil, use a heat-resistant spatula to splash hot oil on the puris. It helps them puff up without losing too much moisture in the first few seconds.
    • After your puris are ready, please keep them in a low-heat oven set at 200°F for a few minutes. It can help reduce any excess moisture and keep them crispy for longer.

    Frequently Asked Questions

    1. Why are my puris not puffing?

    Puris may not puff if the dough is too soft or too tight, not rested properly, or rolled unevenly. Oil temperature is also important. If the oil is not hot enough, puris will not rise. Use firm dough, roll thin, and fry in medium-hot oil.

    2. Can I bake instead of fry?

    Baking is not ideal for pani puri puris as they need hot oil to puff and become crispy. When baked, they often turn hard or flat instead of light and hollow. For the best texture and authentic taste, deep frying is the most reliable method.

    3. Can I make puri without baking soda?

    Yes, puris can be made without baking soda. They will still puff if the dough is kneaded well and rested properly. Baking soda only slightly improves crispiness, so skipping it will not affect the overall results much if the technique is correct.

    4. How to store puris long-term?

    Let puris cool completely before storing them in an airtight container. Keep the container in a cool and dry place to avoid moisture. Properly stored puris can stay crispy for weeks. Avoid exposure to humidity, as it can make them soft and less crunchy.

    5. How Long Do Puris for Pani Puri Last?

    When stored properly, puris can stay fresh for several weeks and sometimes even months. Always let them cool completely before storing. Keep them in a dry, airtight container in a cool place. Avoid moisture or humidity, as it can affect their crispiness.

    6. How to Make Puris for Pani Puri Crispy like Store-Bought Puris?

    To get crispy puris, maintain oil temperature between 375°F and 400°F. Fry on medium heat and reduce the flame once puris puff up. Avoid excess moisture in the dough. If puris turn soft, place them in a low-heat oven for a few minutes.

    7. What is the Best Technique for Rolling Puris for Pani Puri?

    Roll the dough into a thin, even sheet less than 1 mm thick. Use a cookie cutter or small bowl to cut uniform circles. This helps ensure even cooking and puffing. You can also use Rotimatic for consistent thickness and evenly rolled puris with less effort.

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