Thursday, October 14, 2021

Puri for pani puri | પાણીપુરીની પુરી | Golgappa puri | Pni puri puri

Semolina - 1 cup,
All purpose flour - 1/2 cup,
Wheat flour - 1/2 cup,
Plain soda - 3/4 to 1 cup,
Peanut oil - 1/4 tsp,
Peanut oil - for frying puris.

In a mixing bowl, add semolina, all purpose flour and wheat flour. Mix well.

Now gradually add little plain soda at a time and form semi soft dough.

Knead well till dough turns smooth and elastic. Let it rest covered for 10 to 12 minutes. Now add 1/2 tsp peanut oil. Again knead for 4 -5 minutes.

Now take small portion from prepared dough.

With the help of dry flour, roll out in thin large round as per given below image.

Take a cookie cutter or lid, cut out in circle shape.

Remove edges, roll and make puris same way.

Transfer  in a tray and keep it covered. Dough and rolled puri should be kept covered all the time to prevent from drying out. Repeat the process with remaining dough.

Heat peanut oil over medium high flame. Add one puri at a time in hot oil. Slightly press puri with slotted spatula till it puffs well. The temperature of the oil is very important for puffed and crispy puris. If oil is not hot enough, puris will absorb oil and remain soft. And if oil is very hot, puris will turn soft and dark brown color.

Keep flipping them both sides till they get light golden color and crispy. Fry remaining puris in same way.

Transfer fried puris in a plate, lined with paper towel to absorb oil. Let it cool down to room temperature. Store into an airtight container.

Do not knead soft dough else puri will be soft.
Puri should be rolled evenly and thinly for perfect texture.

Recipe video - 

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