Pani Puri - Puri

Ingredients

For Puri

250 gms    Fine Sooji/Rava
½    tsp    Baking Powder
1    tbsp    Maida
1    tsp    Oil

Oil for Deep Frying
Salt as Per Taste

Note: The puri out put depends on kneading & quality of ingredients.

Method

In a large bowl, mix all the puri ingredients and mix well. Add 2 to 3 tblsp spoon of water and knead a dough. Add little water again and keep kneading dough.

This process of kneading should take at least 15 minutes long because the sooji has adsorb all the water but yet has to be dry and stiff. Add little more water to bring the kneading to a fine stiff dough. The dough should not be soft.

Once the dough is sticky and elastic, cover with a damp cloth and keep it aside for few minutes.
After 30 minutes or so, get back to the dough knead tightly to remove all the air from it and divide into parts for rolling. Take one part and roll round big chapatti on a flat surface. Do not dust flour to the chapatti or the puri will crack will while frying.

Roll the dough evenly or the puri will not puff while frying. Take a round cookie cutter and shape out the puris. Carefully pick up the edge of the left over dough and collect the puri separately.

Heat oil in a deep kadhai to medium high keep the temperature even. Slide in the hot oil 4 to 6 puris at a time and with a slotted spoon lightly push the puris inside the oil. This will puff the puris up. Turn the puri on other side and do the same until light golden brown.

Some puris may not puff, but don’t worry once you are use to making puris you will perfect the art.
Remove the puris on oil observant paper towels and let it cool to room temperature. Once cool, store it in a air tight container or you can enjoy immediately as Pani Puri, Bhel Puri, Dahi Batata Puri and lots more.

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