Puri for Pani Puri
Updated: Jun 18
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:
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.
Now add the cold soda water and knead into a dough thats not too hard or soft.
Leave the dough to rest for 30 minutes. With a damp cloth, knead the dough again for 3-4 minutes and divide into small balls.
Sprinkle some 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 and keep the discs aside.
Collect the edges of the rolled out dough and knead back into a ball. Roll out again and repeat until all of your dough is used up.
Heat oil in a wok on medium-low heat; once hot, add a few pooris into the oil; they will puff up quickly as you add them to the hot oil.
You can fry up to 6-8 pieces at a time, depending on the size of your wok, flip them a couple of times until they turn into a golden colour and drain over kitchen paper.
Frying this way gives a crisp texture to the puris from outside and inside; this will make about 70-80 puris.
