А¬іа¬•а¬ўа¬ѕа¬‰а¬ёа¬°а­‡ А¬˜а¬°а­‡ А¬ёа¬№а¬ња¬°а­‡: А¬¬а¬ёа¬ѕа¬ёа­ќа¬¤а­ѓ А¬°а­‹а¬ўа¬ј А¬ёа¬ѕа¬‡а¬ў А¬…а¬џа¬ѕа¬° А¬—а­ѓа¬єа¬ља­ѓа¬є | Perfect Crispy Panipuri, Golgoppa, Puchka Recipe

The key difference between a soft puri and a crispy one is the ratio of to flour.

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 The key difference between a soft puri and

Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida). Knead it well for 5–7 minutes, then let

Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles. Use a small round cookie cutter or a bottle cap (about 1

Blend fresh mint, coriander, green chilies, ginger, and lemon juice. Mix with cold water, black salt, and a generous amount of Hing (asafetida) for that authentic street zing.

Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water.