Puri for Pani Puri
Updated: Jun 23, 2022
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 the dough in-between, not too hard or soft.
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.
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.
Remove the dough edges and place the small disc on a plate separately or fry them simultaneously.
Collect the edges, knead them into a ball, and make all the puris.
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.
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.
Frying this way gives a crisp texture to the puris. This will make about 70-80 puris.
