Pani Puri

Puri recipe for making Pani puri




Ingredients

• Fine Rava (Semolina / Sooji) - 1 cup
• Atta flour - 2 Tbsp
• Baking soda - 1/8 Tsp
• Salt - 1/4 Tsp
• Oil - 1 Tsp, to add to the rava + for frying
• Water - as required
• Small round shaped cookie cutter

Instructions:

• Take a bowl and add Rava / Semolina, oil (1 Tsp), baking soda and salt.
• Mix with your fingers so that the oil is evenly incorporated with the Rava mixture.
• Add a little bit of water, say 2 tbsps, at first and give it a mix. Keep adding water and knead the dough.
• Rava absorbs water. Add more water as required and continue to knead.
• Kneading is very important in getting the perfect puris for pani puri. Knead it well for around 8 - 10 minutes.The dough should be not too soft nor hard (Please do follow the tips below to get crispy puris, which I observed while making these puris for the first time).
• Cover the dough with a damp cloth (moist kitchen towel) and allow the dough to rest for 30 minutes.
• After 30 minutes, knead the dough again for a minute.
• The dough is ready to roll.
• Divide the dough into three parts.
• Take one part of the dough and start rolling with a rolling pin. Keep the rest of the dough covered with damp cloth.
• Heat a Kadai / deep frying pan and add oil for frying the puris.
• Roll the dough even and thin. The rolled dough shouldn’t have cracks.
• Using a round cookie cutter or  a round cap cut the puris out of the rolled dough.
• Transfer it into a plate and cover the round cut out puris with a damp cloth.
• The oil would be hot enough now. Keep it in a medium flame.
• Slide each puris one by one, making sure it is not crowded there. Add puris 4-5 no.s at a time depending on your pan size.
• The puris puffs up, flip them and fry the other side till golden brown and crisp.
• Once it is crispy enough remove it to a tray or a plate lined with kitchen tissue paper to drain the excess oil off. Do the same process of rolling, cutting and frying with remaining 2 parts of the dough. 
• Hot puris are ready to be relished with the tangy- spicy chutney/ pani and flavorful aloo masala! I am drooling as I type this!!!

 A few pointers / tips to get that crispy puris

• The dough shouldn’t be not too hard or not too soft.
• The dough should be kneaded well, which helps in releasing the gluten and makes the dough elastic.
• The dough should be rolled thin. If it is rolled thick it will turn soft like normal puris. It shouldn’t be as thin as a transparent sheet though.

Note

• I had a few ones which didn’t puff up. We can serve it plain or used for other chaat recipes.