The oil should be smoking hot initially. Drop a small piece of dough; if it zips to the top immediately, it’s ready.
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles. The oil should be smoking hot initially
Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. Add a pinch of baking soda and 1 teaspoon of hot oil
Creating the perfect Panipuri (also known as Golgappa or Puchka) at home is all about mastering that signature "crunch." Whether you prefer the spicy teekha water of Mumbai or the potato-heavy puchka style of Kolkata, the foundation is always a light, hollow, and shatteringly crisp semolina shell. 1. The Secret to the Perfect Dough it won't puff
Roll the dough out very thin—about 1–2mm. If it’s too thick, it won't puff; if it's too thin, it will tear.
Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida).
Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep)