Puri for Panipuri
Panipuri? Puchka? GolGappa? Who doesn’t like it??!!! That has been my favorite since I was a kid. It’s easy to get those perfect round balls (puris) at any street-vendor in India… But here, I didn’t much like store-bought ones. I’m sure most of you prefer to buy readymade only as it’s a tedious time-consuming task for sure!
To me, making these crispy perfect puris at home is an art! Even I failed a few times but now after trying it out several times with minor changes in measurements and technique, I can enjoy my favorite street-food anytime I want :) Try it once and you’ll never buy it from store… :)
Makes: Approx 70
1 cup Fine Semolina (Sooji/Rava)
3 tbsp Plain Flour (Maida)
1/4 tsp Baking Soda
Salt, to taste
Water, as required
Oil, to deep-fry
STEPS TO FOLLOW:
- Mix all the dry ingredients in a bowl.
- Knead a stiff dough by adding water as required.
- Keep kneading (for 3-4 mins) until you find elasticity in dough.
- Cover with a damp cloth n let it rest for half hour.
- There are 2 ways you can roll them out:
- Make tiny balls out of it and roll them individually of desired size.
- You roll it big and use your cookie cutter.
- Deep fry puris in batch of 3 at a time until crisp and golden brown in color.
- Take them out on an absorbent paper and once cooled down, store in airtight container.
- Do not add oil while kneading dough as it will make puris soft.
- Make sure you keep the dough and rolled out puris covered with a damp cloth all the time. It’s important to keep them moist else they won’t puff up.
- I keep them in oven for about an hour (preheated at 180 degrees and then turned off) to make them perfect crispy!