puri recipe for panipuri,how to make perfect puri for golgappa or panipuriPriya Joshi | Apr 30, 2016 | 9 Comments so far
Finally i have made perfect puri for golgappas.i was off for 3 days and i missed you guys so much :(
Pani puri is THE BEST indian street food loved by every age group.I have shared Panipuri recipe few days before on blog.After that post,I received many messages specially on facebook for perfect panipuri puri recipe.your wait is over.
During my Ahmadabad trip ,I have even seen how the puris are made in bulk and then sold. there was a panipuri wala who lives just behind my relative's home and used to make puris every day.
we are fond of these crisp puris, that most of the times we just have them plain.I have observed,many people complaining that their pani puri becomes soft after cooling down. when i make them, i havealso found this issue. but I reasoned, that this problem is because the dough was not kneaded well and the poori roundels being thick. You need to knead the dough well and but your dough also need to have elasticity in it.
I request you to please follow the measurements and method well to make perfect puri.
You can make Panipuri , sev puri, ragda puri from this perfect puris.
Recipe Details for making Puri for Panipuri below:
- Fine Semolina-Malar Mark Double Roasted Sooji - 500 grams
- Airtight container-Princeware Package Container Set, 18-Pieces, Orange
- All purpose flour-Organic Tattva Wheat Maida, 500g
- Baking powder-Butterfly Baking Powder, 100g
- Refined Oil-Fortune Sunlite Refined Oil - Sunflower, 1L Pouch
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