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 Today

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

Boiled potatoes, soaked black chickpeas (kala chana), roasted cumin powder, and chaat masala. The dough must be stiff

Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles. Add a pinch of baking soda and 1 teaspoon of hot oil

Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. it won't puff

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

Roll the dough out very thin—about 1–2mm. If it’s too thick, it won't puff; if it's too thin, it will tear.