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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a strictly airtight container, they can last for 2 to 4 weeks. Any exposure to humidity will make them soft.
Freezing is not recommended as the thawing process introduces moisture, which ruins the crispy texture.
Look for shells that are uniform in color, not excessively oily, and have no visible cracks or broken pieces in the packet.
Whole wheat puris (atta gol gappa) are the closest substitute. For a non-fried alternative, you can use small toasted pita pockets or baked crackers.
No, they are made from semolina (suji) and often a bit of all-purpose flour, both of which are derived from wheat and contain gluten.
Place them in a single layer on a baking tray and warm them in an oven or air fryer at 150°C (300°F) for about 2-5 minutes.
Semolina shells are generally crunchier but nutritionally similar to refined wheat shells. Both are deep-fried and should be consumed in moderation.
They are primarily used for Indian street food dishes like Pani Puri, Dahi Puri, and Sev Puri.
One standard crispy semolina shell (approx. 6g) contains roughly 25-30 calories.
crispy semolina shells is a versatile ingredient found in cuisines around the world. With 480 calories per 100g and 9.2 grams of protein, it's a nutritious addition to many dishes.
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