Wednesday, April 7, 2010

Pani Puri - The making of Puri

Panipuri, Golgappa, Gupchup or Puchka, who doesn't like? I guess nobody.  The most popular chaat, or as you can say, popular mouth watering street snack in India and the most favourite one for me. Here is my recipe for making puris for this pani puri.


Fine Sooji : 1 cup
Maida (All purpose flour) : 1 tbsp
Water : 1/2 cup (approx.)
Salt : 2 pinches
Oil : for frying

  • Take sooji, maida and salt in a mixing bowl. 
  • Add water to knead to make a stiff soft dough. The dough should be stiffer than the the dough we make for normal wheat flour puris.
  • Knead thoroughly untill it smoothens for almost more than 10 minutes. When you try to pull the dough with two of your fingers, the dough should stretch and should not break.
  • Apply 1 tsp of oil around the dough and keep it aside for 10 minutes. 
  • Don't keep the dough for a longer period, as the puris won't come crispy.
  • Roll out into chapatis on floured surface.  Not too thick, not too thin.  Approx 2mm width.
  • Cut into round discs 1 or 1 1/2 inch diameter with any bottle cap or any round cookie cutter.
  • Heat oil in a pan on medium high flame and drop the prepared disks into it.
  • Wait till the puris puff up and turn to golden brown on one side.
  • Flip over each individual puri to the other side and fry till it turns to golden brown in color.
  • Transfer on to a tissue to absorb excess oil.
  • Serve with pani and any sort of chat, vegetables, sev etc.
  • These puris can be made before hand and can be stored for a longer period. I don't know for how many days they stay fresher, may be a month, b'coz whenever I prepare we'll finish off in two days. 

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