Puri for Panipuri Recipe with all Tips and Tricks | How to make puri for pani puri at home | Zeel’s Kitchen
Today I am going to share with you Puri for panipuri recipe. It is a crispy, crunchy, hollow, spherical, deep-fried dough ball. It is a vegan recipe.
You can use this to make a lip-smacking Panipuri recipe, which is a popular street food of India. It contains Poori- stuffed with Potato-chickpea masala, tamarind chutney, and drenched in spiced flavored chilled water. This bursting with flavored puri ball now goes straight into the mouth, hitting the taste buds with crispy, sweet, crunchy, tangy, spicy all flavors together. It is just irresistible!!!
I have used sooji(semolina), Maida(all-purpose flour), Aata (whole wheat flour), salt, water, and oil for frying.
Tips and Tricks to make No fail Puri for Panipuri Recipe :
- Be precise with measurements of Ingredients.
- The consistency of the dough is the key-point.
- If your dough is too dry, puris will not puff up.
- If your dough is too soft, puris will not get a nice crunch.
- Do not flip puris until you get a brown crust on the first side. Otherwise, puris will lose the crunch.
- Oil should be medium hot.
- If your dough gets dried out, gradually add water in small quantities and knead into a soft dough.
- Add one puri at a time and press it down. If you add all puris together, they will not puff up nicely.
- You can roll one by one puri as well. For that pinch-out lemon size ball and roll into a round / oval puri.
- If puris are thick, they will not get that nice crunch and later on will get soggy.
- For perfect puris, practice it required. So Don’t lose heart and keep practicing!!
What to do if puri doesn’t puff up?
If your puri doesn’t puff up for some reason, then don’t worry. The taste is still good and is edible. Use that Puri (papdi) in some of the chat recipes like Sev puri, bhel puri, chaat, etc. recipes.
Why do I prefer to make puri for panipuri at home from scratch?
Puri for panipuri is readily available in the market in India. They are great in taste, but sometimes they are not fresh, soggy, and broken too. Also, you don’t know what quality of oil and ingredients. Some stores keep ready to fry puri. But I do not prefer it. It tastes like fryums, which is a big no!!
Always store the puri in an airtight container. It should not be in contact with any moisture, because puri will lose its crispiness. It stays fresh for up to 2 weeks.
You can also use the same puri to make Dahi Puri, Sev puri, Ragda puri, or bhel puri recipes. I also like to eat this puri by making Sukha Puri(masala puri) at the end.
You may also like other variety of puri recipe :
Here are some other chaat recipes :
Here is the video recipe of Puri for panipuri recipe :
Do try this Puri for panipuri recipe and let me know how it turned out in the comments section. If you like this recipe, then rate the recipe card and share it with your friends and family. Please make sure you follow me on Instagram, Pinterest, Subscribe my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the puri for panipuri recipe :
- Sooji / Semolina - 1 cup
- Maida / APF - ¾ cup
- Aata / Whole wheat flour - ¼ cup
- Salt - 1 tsp, as per taste
- Water - ½ - ¾ cup, as per need
- Oil for frying
- In a mixing bowl, add sooji, maida, and aata.
- Add salt and mix well.
- Gradually add water and make a soft tight dough.
- Do not make a too tight or too soft dough.
- Cover it and let it rest for 30 - 120 min.
- After 30 min, divide the dough into small balls.
- Grease the rolling board/working surface using oil.
- Roll out a thin roti. You can see your fingers through that.
- Cut it into desired size circles.
- Place them in a wet muslin cloth and cover with the same wet cloth
- Heat oil in a flat wide Kadai / fry pan.
- When the oil is hot enough, place one puri at a time.
- Press it down using a slotted spatula.
- Puri will puff up nicely.
- Same way add and press all puris.
- Do not turn until it gets a nice brown crust.
- Now flip and let cook from another side.
- Again cook until it gets a brown crust.
- Bubbles will almost disappear.
- Using a slotted spatula, take them out on a kitchen napkin.
- The same way prepare all panipuris.
- Once cooled down, store them in an airtight container.
The consistency of the dough is the key-point.
If your dough is too dry, puris will not puff up.
If your dough is too soft, puris will not get a nice crunch.
Do not flip puris until you get a brown crust on the first side. Otherwise, puris will lose the crunch.
Oil should be medium hot.
If your dough gets dried out, gradually add water in small quantities and knead into a soft dough.
Add one puri at a time and press it down. If you add all puris together, they will not puff up nicely.
You can roll one by one puri as well. For that pinch-out lemon size ball and roll into a round / oval puri.
If puris are thick, they will not get that nice crunch and later on will get soggy.
For perfect puris, practice it required. So Don't lose heart and keep practicing!!