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 ⟶

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

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 Once puffed, lower the heat to medium

Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water. Once puffed, lower the heat to medium

The oil should be smoking hot initially. Drop a small piece of dough; if it zips to the top immediately, it’s ready. Once puffed, lower the heat to medium