Panipoori | How to make Panipoori

4.5 from 6 reviews
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By Moumita Malla
Created on 28th Feb 2016
  • Panipoori, How to make Panipoori
  • Panipoori | How to make Panipoori (65 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 one dish which makes its accompaniments tastier. With the right mix of flavours, Panipoori has always been everyone's favourite. This recipe by Moumita Malla is the perfect one to try at home for your family. The Panipoori recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Panipoori is 20 minutes and the time taken for cooking is 15 minutes. This is recipe of Panipoori is perfect to serve 2 people. Panipoori is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Panipoori. So do try it next time and share your experience of cooking Panipoori by commenting on this page below!

  • Prep Time20mins
  • Cook Time15mins
  • Serves2People
Panipoori

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 Kma year ago
Yummy !!! My favourite
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Veena Kaliaa year ago
yummy panipoori
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Sunita Ramankulatha year ago
Easy and yummy must try recipe
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Kusum Bajaja year ago
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sharvan patil2 years ago
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tista ghosh2 years ago
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