Panipoori | How to make Panipoori

6 reviews
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ByMoumita Malla
Created on 28th Feb 2016
  • Panipoori, How to make Panipoori
  • Panipoori | How to make Panipoori (64 likes)

  • 6 reviews
    Rate It!
  • By Moumita Malla
    Created on 28th Feb 2016

About Panipoori

Panipoori or Golgappe or Phuchka is a most popular street food in India.

Panipoori is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Panipoori is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Panipoori at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Panipoori by Moumita Malla in step by step with pictures so you can easily learn how to cook the perfect Panipoori at your home without any difficulties. Panipoori is one of the representative dishes of Indian which you can serve in any special occasions.

  • Prep Time20mins
  • Cook Time15mins
  • Serves2People

Ingredients to make Panipoori

  • Unroasted sooji or rava or semolina - 1 cup
  • Wheat or Atta - 2 tablespoons
  • Baking soda - 1 pinch
  • Oil - 1/2 cup
  • Salt to taste
  • Water - 1/4 cup

How to make Panipoori

  1. Take semolina or sooji or rava, atta, baking soda, oil and salt in a bowl. Mix them properly.
  2. Add small amount of water gradually and mix well. I added 1/4 cup water. Adding water depends on the quality of rava. Just make sure the dough should not be very soft or hard.
  3. Cover it with a damp cloth. Keep aside for 30 minutes.
  4. Remove the cloth and knead it again very well. The dough should be elastic, as you roll out the dough easily without any crack.
  5. Divide the dough into 4 equal balls, take each portion and press it with your palms.
  6. Take each portion, roll out with a rolling pin into a thin shaped roti like a phulka, the pooris have to be rolled thin otherwise they will not be puffed up and will be soft after cooling down.
  7. Make small pooris by cutting the big one by small round shaped lid. Remove extra dough and mix it with the remaining dough. Make small pooris from it again.
  8. Heat enough oil in a pan, make sure the oil is hot, add pooris. Deep-fry poori on medium heat until they are golden brown, fry 4-5 poori at a time according to the size of the pan.
  9. Remove and drain on absorbent paper.
  10. There is varieties of stuffing of pani poori, like boiled potatoes, boiled chickpeas, ragda etc. Poured with tangy tamarind or mint water.
My Tip: Press each poori with spatula while frying, they will puff up in the oil.

Reviews for Panipoori (6)

Karthik Km10 months ago
Yummy !!! My favourite

Veena Kaliaa year ago
yummy panipoori

Sunita Ramankulatha year ago
Easy and yummy must try recipe

Kusum Bajaja year ago

sharvan patila year ago

tista ghosha year ago

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