Puri For Pani Puri Video by Tarla Dalal

Puri For Pani Puri Video by Tarla Dalal

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We know that appalling feeling, of carefully selecting a pack of puris from the super market, only to come home and find that quite a few of them are cracked or even crushed! Stop relying on store-bought puris for your fantastic chaat creations. Here is how you can make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris.




Recipe Description for Puri for Pani Puri, Puri for Golgappa, Golgappa Puri

Preparation Time: 
Cooking Time: 
Makes 40 puris
Show me for puris


Ingredients


For Puri For Pani Puri
1/2 cup semolina (rava / sooji)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying

Method

For puri for pani puri

  1. To make puri for pani puris, combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
  2. Knead and divide the dough into 4 equal portions.
  3. Roll a portion of the dough into 175 mm. (7”) diameter circle.
  4. Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
  5. Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
  6. Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
  7. Remove and drain on an absorbent paper and store in an air-tight container. Use {span class="bold1"}puris for pani puri{/span} as required.

Handy tip:

  1. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
RECIPE SOURCE : ChaatBuy this cookbook

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