Puri for pani puri, puri for indian chaat recipes
Three years ago, my friend called me and said that she is going to try puri recipe for the fifth time. When I asked her why fifth time? She grumbled to me that all the four times Puri did not come out well. Next day, I went to visit her and she looked very tired. I asked her what happened. With a sad and disappointed face, she complianed that fifth time also it did not come out well. Her puri were white and did not puff at all. She also showed me the puri. She then went to the Indian store and bought the puri.
I never looked for the recipe or never spent time to think what went wrong in her preparation. I had a notion that puri for pani puri are very difficult to make.
Last week, when I wanted to try out some chaat recipes, then I thought why not start from the basic….puri for pani puri and chutneys (green chutney, meetha chutney/dates tamarind chutney). I have tasted my mom’s puri when she made them for pani puris. It tastes crispy and perfect. Then, I called my mom and asked her for the recipe.
I tried it out last week. Hurray!!!!! It came out so well. You also try it out and let me know.
Unroasted rava/sooji/semolina – 1 cup
Baking soda – 4 pinches
All purpose flour/maida – 1 tbsp
Water – 6 tbsp
Salt – 1/4 tsp
Oil – for deep frying + 1 tsp
Note. The ingredients shown will vary with the original quantity.
1. In a large mixing bowl, add unroasted rava, a teaspoon of oil, and salt. Combine well, and then add all purpose flour followed by water. Mix well so that the ingredients are are combined evenly.
2. Knead well to form a smooth dough. The dough should be soft, smooth and elastic. If it is too soft, add few teaspoons of rava. If the dough is hard, sprinkle water. Do not add more water because your puri will not turn crispy. Knead well and then cover it in with a damp cloth. Rest the dough for at least 20 minutes to 1 hour. I let it sit for 20 minutes.
3. After 20 minutes, take out the cloth and knead it again. Now roll the dough to a thin and even round. If the puris are thick, then the puris would turn soft after frying. If the puris are unevenly rolled, then the puris would not puff up. 4. Using a cookie cutter, cut it into small rounds. Then collect the remaining dough, knead it again and then repeat the same process.
5. Heat oil for deep frying. When the oil is medium hot, slide a tiny piece of dough to the hot oil. If the tiny piece steadily comes up to the surface, the the oil is hot and the puris can be fried. Slide 4 to 5 puris at a time, depending upon the pan size, and immerse the puris in oil with a ladle. This will help the puri to puff up. When you fry the first batch of puri, keep the remaining puri covered. Fry until they puff up and turn golden brown in color. Drain the puri in a kitchen towel or tissue paper.
Now, the puris are ready. Once the puris are cooled at room temperature, store them in an airtight container. You can use the puri for making pani puri, bhel puri, sev puri, masala puri etc.
- If your puris turn out flat, do not worry. You can make papdi chat, bhel puri, dahi papdi chaat, sev puri, dahi sev puri etc.
- You can store the puris in an airtight container for a month.
- The oil should be hot when you fry the puris. Once you drop the puris, turn the flame to low.
- If you roll the puris thick, the puris will turn out to be soft.
- If the puris are not rolled out evenly, the puris would not puff up.
- Instead of baking soda, you can add warm water.
Puri for pani puri recipe, golgappa recipe below: