How to Make Homemade Panipuri Crispy Like Market Panipuri

Panipuri, also known as puri or golgappa, is a popular street food that offers a burst of flavors and textures. Making homemade panipuri with that perfect crunch can be an art in itself. Here's a comprehensive guide to help you achieve crispy panipuri that rivals the best street vendors.

Ingredients

Semolina (Rawa/Sooji): 1 cup All-purpose flour (Maida): 2 tablespoons Baking soda: A pinch (optional) Salt: 1/4 teaspoon Water: As needed for kneading Oil: For deep frying

Instructions

Step 1: Prepare the Dough

Combine Ingredients: In a mixing bowl, mix semolina, all-purpose flour, baking soda, and salt. Knead the Dough: Gradually add water and knead the mixture into a stiff dough. The dough should not be too soft, as a stiff consistency helps achieve crispiness. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 30 minutes. This allows the semolina to absorb moisture and makes the puris easier to roll.

Step 2: Roll the Puris

Divide the Dough: After resting, divide the dough into small balls, about the size of a marble. Roll Thin: Using a rolling pin, roll each ball into a thin circle, about 1-2 inches in diameter. Ensure they are evenly rolled to achieve uniform cooking.

Step 3: Frying the Puris

Heat Oil: In a deep frying pan, heat enough oil to a depth of 2-3 inches on medium-high heat. To test if the oil is hot enough, drop a small piece of dough. It should sizzle and rise to the surface. Fry the Puris: Carefully slide a few puris into the hot oil. Avoid overcrowding the pan, as they should puff up quickly. Press Gently: If they don’t puff up, gently press them down with a slotted spoon. This helps them puff. Golden Brown: Fry until they turn golden brown and crispy. This usually takes about 30 seconds to 1 minute. Drain Excess Oil: Remove the puris with a slotted spoon and drain them on paper towels to absorb excess oil.

Step 4: Cool and Serve

Let Them Cool: Allow the puris to cool completely before serving. They will remain crispy for a longer time this way. Serve Immediately: Enjoy the crispy puris with your favorite pani (spicy water) and filling!

Tips for Extra Crispiness

Use Cold Water: When kneading the dough, use cold water instead of warm to help keep the puris crispy. Fry at the Right Temperature: If the oil is too hot, the puris will brown quickly but remain uncooked inside. If it's too cool, they will absorb more oil and become soggy. Store Properly: If you want to store them, keep the puris in an airtight container after they have cooled completely.

With practice, you'll be able to make panipuri that rivals those from your favorite street vendor! Enjoy!