PURIS FOR PANI PURI

    Crisp and fluffed up Puris looks quite tempting.  I have seen the Street Food vendors who sell Pani Puri and Bhel Puris have big packets of Puris hanging in their stalls.  They taste good as such. Puris for Pani Puris should be round and crispy so that we can slightly break the top portion, fill them up with preferred add-ons, Chutneys and Pani(Spicy Green Chutney Water) and gobble up.  The main factor that we should take note at this point is, Puris shouldn't turn soft when cooled down.
     There was a lot of trial n errors to get perfect Puris for Pani Puri. Things to be taken into consideration for crispy, fluffed up Puris are -

• The dough should be kneaded adding little water at a time, as Semolina tends to absorb water while kneading. 
• The dough should be kneaded for a bit longer time until it is elastic, and leave it aside covered with a wet cloth for few minutes.
• Roll them into thin even sheets.  Thicker ones would turn softer once cooled down.

Cuisine : North Indian
Recipe Type : Chaat Item (Snack & Savouries)
Difficulty : Medium
Spice Level - Low
Yields : 50 - 60 Small Puris
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 30 Minutes - 1 Hour
Cooking Time : 15-20 Minutes 

 

HOW TO MAKE PURIS FOR PANI PURI

PURIS FOR PANI PURI

INGREDIENTS :

Semolina (Rava) - 1 Cup
All-Purpose Flour - 1 Tbspn
Baking Soda - 1/8 Tspn
Salt - To Taste
Oil - 1 Tspn
Water - 5-6 Tbspns(Approx)

For Frying Puris :

Oil - To Deep Fry

METHOD :

For the Dough :

• Mix Semolina, All-purpose Flour, Baking Soda and Salt in a bowl large enough to hold the ingredients.
• Drizzle 1 Tspn of Oil and spread it evenly into the dry ingredients with your fingers.
• Add half the amount of water and knead the dough for about 1-2 minutes.
• Add water little by little - 1 Tablespoon at a time and knead the dough again.
• Semolina tends to absorb water while kneading, so add water little at a time.
• Add all 6 Tablespoons of water and knead the dough until it turns elastic.
• Cover the dough with a wet kitchen towel and leave it aside for 25-30 minutes or up to an hour.
• Just before frying knead the dough again.
• Divide the dough into 2-3 portions. Keep them covered with the wet cloth.
• Roll each portion into a thin even sheet with a rolling pin.
• There is no need to add dry flour while rolling the sheet. 
• Cut small roundels out of the rolled thin sheet, using a round cookie cutter or a small sharp-edged bowl.
• This will yield evenly shaped roundels.
• Remove the remaining edges after cutting small roundels and roll it up again.
• Follow the suit for rest of the dough.
• Spread the cut roundels on a large plate. Make sure not to overlap the puris.
• Keep the plate covered until the small Puris are deep fried.

For Frying Puris :

• Heat enough Oil in a deep pan on a medium-high flame.
• Allow the oil to smoke-off and then reduce the flame.
• Deep fry the cut small roundels in hot oil, flip and turn them until they turn fluffy and crisp.
• Fry the Puris until they turn into light golden brown in colour or until the sizzling sound stops.
• Drain the fried Puris with a slotted spoon and spread them on a paper towel.
• Once cooled down to room temperature, immediately store the Puris in an airtight Container until you use them.
• Can use this fluffed-up Crispy Puris for Golgappa(Pani Puri), Dahi Puri or Ragda Puri.
• Some Puris turn out to be flat at times.  You can break them into pieces and use them in Bhel Puri, Sev Puri or Papdi Chaat.

NOTES:

• Knead the dough with little water at a time.
• Keep the dough/cut roundels covered with wet cloth all the time until you fry the Puris. 
• Roll the dough into a thin-even sheet.  There should be no cracks in the sheet, and it should be easy to roll, flip and turn the rolled dough from the rolling surface.
• For evenly shaped roundels use a cookie cutter or a small round sharp-edged bowl to cut the Puris from the rolled sheet.
• If the dough is not evenly rolled into a thin sheet, fried Puris tend to become soft once cooled down.
• Fry the Puris in medium-high flame.
• While frying the Puris, flip and turn them using a slotted spoon until the sizzling sound stops.
• This will yield crisp Puris.
• Can store the Puris in an Air-tight Container for up to 2 Weeks at room temperature.