Puri for Pani Puri

Updated: Jun 23

Prep Time: 10 minutes Cooking Time: 1 hour


Ingredients:

2 Cups Fine Semolina Flour (Suji)

2 tbsp All-Purpose Flour

Cold Soda Water

2 tsp Gund Powder (Edible Gum)

1 tsp Salt

1 tsp Oil


Method:

  1. In a mixing bowl, sieve the semolina flour and all-purpose flour, add the gund powder, salt and oil, mix well until the oil has combined with the flour.

  2. Now add the cold soda water and knead the dough in-between, not too hard or soft.

  3. Leave the dough to rest for 30 minutes with a dump clothe, knead the dough again for 3-4 minutes and divide the dough into small balls.

  4. Sprinkle wheat flour on the dough ball and roll out evenly into a big 12-14 inch circle, about 2mm thick; use a 4cm small round cookie cutter to cut them into a small disc.

  5. Remove the dough edges and place the small disc on a plate separately or fry them simultaneously.

  6. Collect the edges, knead them into a ball, and make all the puris.

  7. Meanwhile, heat oil in a wok on medium-low heat; once hot, sild a few pooris in the oil; they will puff up quickly as you add them to the hot oil.

  8. You can fry up to 6-8 pieces at a time, depending on the size of your wok, flip them a few times until lightly golden and drain over kitchen paper.

  9. Frying this way gives a crisp texture to the puris. This will make about 70-80 puris.

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Puri for Pani Puri | Golgappas | The Rasoi Recipes
Puri for Pani Puri | The Rasoi Recipes