Puri for pani puri

       PANI PURI KA PURI  /  GOLGAPPA KA PURI 

INGREDIENTS

• Rava or sooji [ not roasted ] – 1/4 cup
• Maida – 1 tbsp
• Boiled water – 2 tbsp
• Oil for deep frying
• Small round mould or any lid to cut

METHOD

Mix rava + maida and knead it into a stiff dough with warm water.

Cover it with a damp muslin cloth and keep aside for 20 mins.

Again knead the dough into soft dough and divide it into equal portions.

Roll each ball into thin round rotis . [ thin just like chapatti or phulkas. It should not be very thin or very thick  ]

Using the mould or cutter make small round puris [20 or 22 puris ]

Keep the rolled puris to rest for 10 to 12 mins

The top portion of the rolled puris must have dried abit.

Heat the oil and drop the puris one by one with dried portion on top .[oil should be hot ]

Deep fry the puris on medium heat.

While frying flip and keep splashing hot oil over the puris.

Deep fry them till crisp and golden brown .[don’t burn it ]

Remove it on a absorbent paper , allow it to cool and store it in a airtight container.

Pani puri recipe – https://maryzkitchen.com/pani-puri-recipe/

NOTES

1. The dough should be stiff and soft not hard and not loose.
2. You can aslo use a pinch of baking soda .
3. The oil should be hot ,but after dropping the puri lower the flame ,so that the puris don’t burn and you fry them on low flame till it turns crispy. It takes time for frying .
4. While dropping the puris if the oil is not hot then the puris will not puff.
5. Ensure to use regular rava . Also don’t use roasted rava.
6. If the oil is too hot puris will burn ,and if warm then pooris will absorb oil .
7. Keep flipping while frying .
8. Spread the puris in a single layer [not one top of other ] after frying once it cools and becomes crisp then store it .
9. Puris have to be thin else it will not puff .

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