Pani Puri (Golgappa Shells)
The crunchy hollow shells — semolina + maida dough, rolled small and deep-fried till they puff. Stuff with potato, pour pani, eat instantly.
Per serving
Ingredients
- 1/2 cupMaida
- 1/2 cupSuji (semolina, fine)
- 1/4 tspBaking soda
- 1 tspOil (in dough)
- 5 tbspWater
- a pinchSalt
- as neededOil (for frying)
Method
- 1
In a wide bowl, combine maida, suji, baking soda, salt and 1 tsp oil.
- 2
Add water 1 tbsp at a time and knead a stiff dough — much stiffer than chapati dough.
- 3
Cover with a damp cloth and rest 30 minutes.
- 4
Roll the dough out to 2 mm thickness. Cut into small 1.5-inch rounds with a cutter or bottle cap. Keep covered under a damp cloth so they don't dry out.
- 5
Heat oil to medium-hot. Slide in a few puris at a time. Press each gently with the back of a slotted spoon — the puri will puff into a hollow ball.
- 6
Fry till deep golden and crisp on both sides. Drain on paper.
- 7
Store airtight. Serve with imli chutney, mint pani, mashed potato-chana stuffing and tamarind water.