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

Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida). The oil should be smoking hot initially

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 Creating the perfect Panipuri (also known as Golgappa

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 Fry until they are deep golden brown on both sides

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