Puri for Pani Puri

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. Add cold soda water and knead the dough. Knead it in between, not too hard or too 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 balls.

4. Pat the dough ball in flour and roll it out evenly into a big 12-14-inch circle about 2mm thick; use a 4cm small round cookie cutter to cut it 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, slide a few puris in the oil as they will puff up quickly.

8. Depending on the size of your wok, you can fry about 6-8 pieces at a time. Flip them a few times until lightly golden, then drain on kitchen paper.

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

• Enjoy your pani puri, dahi puri or golgappas. Store in an airtight tin.

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Puri for Pani Puri | The Rasoi Recipes