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 -

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.

As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball. Keep your rolled-out discs under a damp cloth

Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. The Frying Technique This is where the magic happens

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