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# Puri Recipe for Pani Puri
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| **Prep time** | 25 min |
| **Cook time** | 10 min |
| **Total time** | 35 min |
| **Serves** | 20 puri |
## Ingredients
* 1 cup sooji / semolina / rava
* 2 tbsp maida / plain flour / all purpose flour / refined flour
* pinch of baking soda
* ¼ tsp salt
* 2 tsp oil
* ¼ cup water *(or as required)*
* oil for deep frying
## Instructions
1. firstly, in a large mixing bowl take 1 cup sooji and 2 tbsp maida
2. also add pinch of baking soda, ¼ tsp salt and 1 tsp oil.
3. combine all the ingredients well.
4. further add ¼ cup water and start to knead.
5. knead to smooth and soft adding more water if required.
6. grease the dough with oil. cover and rest for 20 minutes or untill the rava absorbs moisture.
7. now knead the dough again making sure the dough is stiff absorbing moisture.
8. divide the dough into half and dust with maida.
9. furthermore, roll the dough as thin as possible using a rolling pin.
10. take a small cup and start to make small puris.
11. drop the prepared puri and press with the spoon to puff up.
12. once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.
13. and fry the puri till golden brown and crisp.
14. remove the puri and drain over tissue paper to remove excess oil.
15. finally, golgappa puri is ready to prepare pani puri or bhel puri.
## Step-by-step
firstly, in a large mixing bowl take 1 cup sooji and 2 tbsp maida
also add pinch of baking soda, ¼ tsp salt and 1 tsp oil.
combine all the ingredients well.
further add ¼ cup water and start to knead.
knead to smooth and soft adding more water if required.
grease the dough with oil. cover and rest for 20 minutes or untill the rava absorbs moisture.
now knead the dough again making sure the dough is stiff absorbing moisture.
divide the dough into half and dust with maida.
furthermore, roll the dough as thin as possible using a rolling pin.
take a small cup and start to make small puris.
drop the prepared puri and press with the spoon to puff up.
once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.
and fry the puri till golden brown and crisp.
remove the puri and drain over tissue paper to remove excess oil.
finally, **golgappa puri** or **puri for pani puri** is ready to prepare **[pani puri](/recipes/pani-puri-recipe-golgappa-recipe-puchka)** or\*\*[bhel puri](/recipes/bhel-puri-recipe-bhel-poori-chaat).
\*\*
## Video
## Notes
* firstly, knead the rava dough well else puri will not be crispy.
* also fry the puri in hot oil to make sure the puris are crisp and puffs up.
* furthermore, keep the fried puri in preheated oven for 10 minutes to make it more crisp and store longer.
* finally, store the **golgappa** **puris** is airtight container and use as required to prepare [**chaats**](http://hebbarskitchen.com/recipes/indian-chaat-recipes/).
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/puri-recipe-pani-puri-gol-gappe-puri/](https://hebbarskitchen.com/puri-recipe-pani-puri-gol-gappe-puri/)
\*\*
