Lockdown Pani puri By Ritu Hardasani


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Lockdown Pani puri

Semolina 1/2 Cup (8 tbs) (Fine variety) Urad flour 1 Tablespoon (To make the puris crispy) Salt 1 Pinch Club soda 1/4 Cup (4 tbs) (Alternate option - Mix 1/4 cup water + 1/4 tsp baking soda or 1/2 tsp baking powder) Oil/Ghee 2 Teaspoon (As required) FOR FRYING Oil 1 Cup (16 tbs) (For deep frying) I
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4 Servings

Cooking Time

20 mins

Meal Type


Rate This Recipe9


  • 1 cup semolina
  • 2 cup Wheat flour
  • Semolina 1/2 Cup (8 tb(Fine varietUrad flour 1 Tablespoon (To make the puris crispSalt 1 Pinch
  • Club soda 1/4 Cup (4 tb(Alternate option - Mix 1/4 cup water + 1/4 tsp baking soda or 1/2 tsp baking powdeOil/Ghee 2 Teaspoon (As requireFOR FRYING
  • Oil 1 Cup (16 tb(For deep fryinInstructions
  • To prepare the dough:
  • In a bowl mix semolina, urad dal and salt.
  • Add club soda and gradually knead to get a tight smooth dough. If more liquid required, then add little water.
  • Wrap the dough with a kitchen towel and pat some water on it. Let it rest wrapped for about 15 to 20 minutes.
  • Take blueberry size portions of the dough and roll out thin small puris or you can take large portions and roll out a large thin puri and cut small rounds using a sharp edged round mold or round shape cutter. (The puris can also be pressed in a tortilla maker if desired).
  • Deep fry the puris in oil heated up to a medium temperature. Do not make them brown in color.
  • Green coriander(Dhaniy- 1/2 cup
  • Mint - 1/2 cup
  • Tamarind/Amchur powder - 2 tsp(or juice of 2 lemonGreen chilly - 2
  • Ginger - 1 inch long piece
  • Roasted Jeera - 2 tsp
  • black pepper powder - 1/4 tsp( if you prefer spicSalt - add to taste (1 tsblack salt - 1 tsp
  • Remove them on to a paper towel to drain the excess oil.
  • Serve the puris/golgappas in your favorite chaat.


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