Puri Recipe for Pani Puri / How To Make Puri For Golgappe Or PanipuriPuri Recipe for Pani Puri

Puri is the main ingredient of the famous Indian Chaat Recipe. Puri is consist of a round, hallow poori, fried crispy and filled with spicy water. It can be used for multiple chaat items like Panipuri, Ragda Puri, Sev Dahi Puri, Sukha Masala Puri or Sev Puri.

  • Prep Time: 50-60 minutes
  • Cook Time: 30-35 minutes
  • Yield: 3-4
  • Skill Level: Medium


  • Semolina or Rava or Suji – 1 cup
  • Maida – 1 cup
  • Baking Soda – 1 pinch
  • Salt – 1/2 tbsp
  • Oil to deep frying
  • Lukewarm Water as required


  • For Making Puri:—–
  • In a big bowl, add sooji, maida, baking soda and salt, mix well.
  • Now add lukewarm water little by little to knead a stiff and hard dough. The stiffness should be same as for the puris.
  • Cover the dough with a damp muslin cloth.
  • Keep it aside for 55-60 mins.
  • Now make small equal lemon sized balls of the dough.
  • Do remember to keep them covered with damp muslin cloth while making more balls.
  • Now with the help of some dry maida, roll out thin rotis.
  • Make them round with the help of a bottle cap or lid of any container.
  • Heat the oil for deep frying in a pan on medium flame, oil should be medium hot.
  • Slid a few puris in the hot oil.
  • Fry it till turns little golden brown.
  • Once fried, drain puris on kitchen paper towels.
  • Your puris are ready.
  • There will be a few flat puris too. These you can use to make sev puris, bhel puris and papdi chat.
  • Once puris get cooled at room temperature, immediately add them in to airtight box.
  • Remember before frying :—–
  • Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  • Also the oil should not be smoking hot or the puris will get burnt and dark.
PURI RECIPE FOR PANI PURI was last modified: June 11th, 2019 by Authentic Indian Vegetarian Recipes