As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball.
Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida).
Once puffed, lower the heat to medium. Fry until they are deep golden brown on both sides. Frying on lower heat at the end "sets" the crispiness. 4. Cooling and Storing As soon as you drop a puri in,
The oil should be smoking hot initially. Drop a small piece of dough; if it zips to the top immediately, it’s ready.
The dough must be stiff . If it’s too soft, the puris will become chewy. Knead it well for 5–7 minutes, then let it rest under a damp cloth for at least 30 minutes so the semolina can hydrate. 2. Rolling and Shaping Once puffed, lower the heat to medium
Creating the perfect Panipuri (also known as Golgappa or Puchka) at home is all about mastering that signature "crunch." Whether you prefer the spicy teekha water of Mumbai or the potato-heavy puchka style of Kolkata, the foundation is always a light, hollow, and shatteringly crisp semolina shell. 1. The Secret to the Perfect Dough
Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. The Fillings (Quick Prep)
Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep)