Why do my Pani Puris (Golgappe) turn out flat or soft instead of round, hollow, and crispy?

Question

Are your Pani Puris (Golgappe) flat or soft instead of crispy? Troubleshoot why your puris aren't puffing up into a hollow, round shape.

Answer 1

Flat or soft Pani Puris usually result from incorrect dough consistency, improper rolling thickness, or insufficient frying temperature. Achieving the right balance is key to a perfect, crispy puri.

Detailed Explanation:

Several factors contribute to flat or soft Pani Puris. Let's break them down:

1. Dough Consistency: The dough should be firm but pliable. If it's too soft, the puris will flatten during frying. If it's too stiff, they might crack or not puff up properly. Aim for a dough that's smooth and elastic. A good ratio is typically 3 parts sooji (semolina) to 1 part atta (wheat flour), with enough water to bind it.

2. Rolling Thickness: The puris need to be rolled to the correct thickness. If they are too thick, they won't puff up fully and will remain soft. If they are too thin, they might tear or become too brittle. Aim for a thickness of about 1-2 mm.

3. Frying Temperature: The oil temperature is crucial. If the oil isn't hot enough, the puris will absorb too much oil and become soggy. If it's too hot, they might burn before they puff up. The ideal temperature is around 190°C (375°F). Test the oil by dropping a small piece of dough in; it should sizzle and rise to the surface quickly.

4. Resting Time: After kneading, allow the dough to rest for at least 20-30 minutes. This allows the gluten to relax, making the dough easier to roll and helping the puris puff up better.

5. Rolling Technique: Roll the puris evenly. Uneven thickness can lead to uneven puffing. Use a cookie cutter or a small bowl to cut out uniform circles.

Pro Tip:

After rolling out the puris, cover them with a damp cloth to prevent them from drying out before frying. Dried-out puris won't puff up properly.