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 | А¬іа¬•а¬ўа¬ѕа¬‰а¬ёа¬°а‡ А¬а¬°а‡ А¬ёа¬№а¬ња¬°а‡ А¬¬а¬ёа¬ѕа¬ёаќа¬¤аѓ
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
Keep your rolled-out discs under a damp cloth until they hit the oil. This prevents a "skin" from forming, which stops them from puffing. 3. The Frying Technique This is where the magic happens. The dough must be stiff
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 lower the heat to medium.
Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. which stops them from puffing.
