Crispy Puris for Pani Puri (2024)

Why this recipe works

I've made 500+ puris and have a detailed blog post on the experiments I've done to test various flour types and rolling techniques which finally led me to this recipe. Check out the article for insights on what yields puffy and crunchy puris.

How long do puris for pani puri last?

Puris can last weeks if not months if stored properly. Make sure to store puris in an airtight container in a dry place. Make sure puris have completely cooled before storing.

How to make crispy puris for pani puri?

It is important to get rid of excess moisture in puris to make them crispy. This can be done by frying the puris at a temperature of 375F-400F for 30 seconds on each side. In addition, placing the puris in the oven at 200F for ~20 mins also eliminates any excess water that may remain. Read more about making crispy puris in this ultimate guide to pani puris.

What is the best rolling technique for puris?

The best rolling technique to yield the puffiest puris is the cookie cutter method. Check out the ultimate guide to pani puris which goes over an experiment where 3 rolling methods are tested head to head.

What is the best flour to use for puris for pani puri?

Either semolina flour or fine sooji are the best flours to use for puris. You can check out the pros/cons of each flour which is written in ultimate guide to pani puris.

What is the best temperature to fry puris for pani puri?

The best temperature to fry puris for pani puri is 400F. Try to keep the oil between 375F - 400F during the entire frying process.

• ½ cup (90 g) semolina flour or fine sooji
• ½ teaspoon baking powder
• ⅛ teaspoon (50 g) sea salt
• ¼ cup water
• 1 teaspoon neutral oil plus more for frying

1. Mix ½ cup (90 g) semolina flour or fine sooji, ½ teaspoon baking powder, and ⅛ teaspoon (50 g) sea salt in a medium bowl.

2. Add ¼ cup water, then mix and knead to form a dough that should start wet, but form a non-sticky dough after kneading. Drizzle the dough with 1 teaspoon neutral oil and coat to ensure that the dough doesn’t dry out.

3. Cover the dough with a towel and allow it to rest for at least 30 minutes. This allows for the semolina to absorb the water and hydrate.

4. On a clean working surface, roll the dough into a large rectangle that is roughly ⅛ inch thick, about 7 inches by 13 inches in dimensions. The dough should be firm enough that no excess flour should be needed. It helps to frequently pick up the dough and do quarter turns to ensure that the dough doesn't stick to the counter and is rolled evenly.

5. Use a 2 inch diameter cookie cutter to cut out circles. The circles may contract slightly once cut so make sure to lightly roll over them to keep the 2 inch diameter. Transfer them to a parchment-lined sheet tray and keep covered until ready to fry.

6. Heat a deep, heavy bottomed pot with at least 3 inches of oil to 400 F. The oil throughout the frying process should stay between 375 F and 400F.

7. Carefully drop a few discs in the oil. The number of discs added depends on the width of your pot. Make sure not to overcrowd. The discs should drop and then float to the top of the oil. When they float, use the back of a slotted metal spoon to press down on the surface of the puris and submerge the tops in the oil. This is to help promote puffing. Continue to press and cook for 30 seconds on one side and 30 seconds on the other. The pani puri should have light tanning on the surface. Remove puris and place on a wire rack tray.

8. If storing for later use, it is helpful to place puris in the oven at 200F heat for 10-15 minutes to remove any remaining moisture that may be left over. Allow the puris to completely cool before storing in an airtight container. Puris will last up to 2-3 weeks.

• Using American semolina flour or Indian fine sooji is important for this recipe. Using a coarse flour variety will decrease the chance that the puris will puff.
• Rolling the puri dough evenly is very important for this recipe to help the puris puff.
• If the puris are still soft after frying, you can place them in the oven at 200F for 10-12 to eliminate any excess moisture.