Puri Recipe for Pani Puri / Golgappe

This is a master ingredient of the most famous Indian chaat! Crispy & round shaped puris can be used for multiple chaat items like Pani Puri, Ragda Puri, Dahi Puri, Sukha Masala Puri or Sev Puri. 

Serves: 4
Preparation Time: 1 hour
Cooking Time:  45 minutes
Complexity : Medium


  • Wheat flour – 2/3 cup
  • Suji, Fine (semolina) –  2/3 cup
  • Baking soda – 1 pinch
  • Salt
  • Water – 1/2 cup
  • Oil for frying


  1. Take a large bowl, add wheat flour, suji, salt, baking soda and sieve it
  2. With the help of water knead a dough for hard Puri [stiff and tight dough]
  3. Knead very well
  4. Cover the dough with a moist kitchen towel
  5. Allow the dough to rest for one hour
  6. After one hour, knead the dough again
  7. Pani Puri can be made in two methods

Method 1 

  1. Divide the dough into three parts
  2. Take a part and roll it in round circle
  3. Cut out multiple small round shaped dough using bottle cap
  4. Now take one puri at a time and roll it a little, making it more thin.
  5. Repeat the same for each puri
  6. Once all puris are ready, fry them on low flame

Method 2 (I used this method)

  1. Divide the dough into four parts
  2. Take one part and slice in to small pieces using knife [ refer image below]
  3. Take each piece, make a small circle and roll it
  4. Repeat the same for each piece
  5. Once all puris are ready, fry them on low flame
  6. Heat oil for deep frying in a kadai. The oil should be medium hot.
  7. Slid a few puris in the oil
  8. You can fry up to five pieces at a time
  9. Once fried, drain puris on kitchen paper towels
  10. Your puris are ready. (There will be a few flat puris too. These you can use to make sev puris, bhel puris and paid chat)
  11. Once puris get cooled at room temperature, immediately add them in to airtight box
  12. You can use the puris later for any of the chaat dishes

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