Golgappa / Pani Puri (Puri Recipe) !! Full Proof !!

Golgappa / Pani Puri (Puri Recipe) !! Full Proof !!

Pani Puri or Golgappa is the is an all time favorite snack of the whole of India and across any ages. I have hardly met a person who says he does not like Golgappa or Pani Puri. This spicy golgappa are enjoyed with some stuffing of Potato and white matar and sweet and tangy Tamarind and Mint chutney and water.

You can find Golgapps in any street of India but they are hard and expensive to find when you are outside India. I usually prepare them very often as everyone in my family is very fond of them and we eat in real good servings.

Nowadays its very convenient to get the packet of ready made puris and other chutneys but I still prefer to prepare most of the things at home as I know what quality and ingredients I am adding

Preparation time — 20 minutes

Cooking time — 10 – 15 minutes

Level of Cooking — Easy

Types of cuisine — Snacks & Appetizers


  • Small fine semolina or sooji — 1 cup
  • Baking Powder — 1/2 tsp
  • Salt — 1/2 tsp
  • All purpose flour — 1 tbsp
  • Oil — 1 tbsp
  • Warm water — as required
  • Oil — to deep  frying

Method of Cooking

  • Take a wide bowl add semolina, baking powder, salt, Flour, oil and mix well

  • Add warm water in small quantities and bind the stiff dough.

  • Cover it with damp cloth and keep aside for 15 minutes
  • Remove the cloth and knead again
  • Divide dough into equal portions. take each portion and give it a round shape like a ball.

  • Press it between your palms and place on rolling board.
  • Roll it out using the rolling pin to round shape, roll the dough as thin as possible.
  • Take a small cup or round shaped cookies cutter to make small puris.

  • Now heat oil in a Pan on medium heat.
  • Drop the prepared Puri and press with the spoon to puff up.

  • Once they puff, it will automatically turn over . if not once the bottom side is golden brown, turn over the Puri.
  • And fry the Puris till golden brown and crisp.
  • Remove the Puri and drain over tissue paper to remove excess oil.

Finally, Golgappa or puri of Pan puri is ready to keep in air tight container and use as required.

Leave a Reply

Your email address will not be published.

Simple Share Buttons