Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water.
Creating the perfect Panipuri (also known as Golgappa or Puchka) at home is all about mastering that signature "crunch." Whether you prefer the spicy teekha water of Mumbai or the potato-heavy puchka style of Kolkata, the foundation is always a light, hollow, and shatteringly crisp semolina shell. 1. The Secret to the Perfect Dough Add a pinch of baking soda and 1 teaspoon of hot oil
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles. Once puffed, lower the heat to medium
Boiled potatoes, soaked black chickpeas (kala chana), roasted cumin powder, and chaat masala. Knead it well for 5–7 minutes
Once puffed, lower the heat to medium. Fry until they are deep golden brown on both sides. Frying on lower heat at the end "sets" the crispiness. 4. Cooling and Storing
The dough must be stiff . If it’s too soft, the puris will become chewy. Knead it well for 5–7 minutes, then let it rest under a damp cloth for at least 30 minutes so the semolina can hydrate. 2. Rolling and Shaping
