Tuesday, December 15, 2015

Puri recipe for Pani Puri | Golgappa Puri

(Makes 60 - 65 puris)
Semolina(Suji / Rava) - 1 cup,
Cooking soda - pinch,
All purpose flour - 2 tbsp,
Soda water - 1/3 cup,
Oil (for kneading process) - 1/8 tsp,
Oil -  for frying.

In a mixing bowl, add semolina, all purpose flour and cooking soda. Mix well. Now add soda water gradually and form semi soft dough.

Cover the dough with damp kitchen towel and let it rest for 10 - 15 minutes.

Now take out the dough in working surface and knead it well with oil.

Divide the dough into four equal parts.

Take one part of the dough and roll out in big roundel shape.

Rolled roundel should be thin. If its thick, puris wont puff up well and remain soft inside. To get equal size puris, cut with a jar lid or cutter.

Remove excess dough and reuse.

You can take small portion from the dough and roll mini roundel from it

Fry prepared puris in medium high flame. Add one at a time and slightly press each with spatula, this process will help puris to puff up well. Once puris puffed up well, change the side and lower the flame. Fry for few minutes till it gets golden color.

Remove puris in paper towel.

let it come to room temperature. Store in a airtight container up to 25 to 30 days.

Keep the dough covered with damp cloth while rolling puris, .
These puris does not require salt.
Amount of soda water depends on quality of semolina and all purpose flour so add accordingly.
Fry puris in medium high flame so that it wont absorb oil.

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