Pani Puri - small puffed balls filled with sweet- sour- tangy water, a popular street food in Mumbai. It is known by different names all over India. Making this puri was always a task for me, either I had hard time rolling them or getting the perfect puff or the perfect crunch. Not anymore, Until I experimented with this perfect recipe. Try it out and you wont be disappointed. Double the quantity if you want to make more. This yield about 40 medium size puris. Use them to make you pani puri or Dahi-Batata puri
Ingrediants
1 Cup Fine Suji/Semolina1/8 cup wheat flour
1/2 tsp Eno/Fruit Salt
1/2 tsp Salt
Little more than 1/3 cup water
Procedure
To make the perfect puri making the right dough is very important. Mix all the ingredients to form a very soft dough, add additional water if required since suji has then tendency to absorb water, however do not add to much water that it does not form a a firm dough. Let it rest for about 30 mins at least. Cover it with a moist towel, so that dough does not dry out.
Now in a pan heat oil for deep frying. Divide the dough into medium size balls and roll it into a big circle, apply oil to the surface it the dough sticks. You should be able to roll the dough easily without much resistance. Roll it into as thin as possible but NOT until transparent. Using a cookie cutter or any lid of desired size and cut the pieces.
Drop the small puris into the hot oil one by one. Oil should be nice hot. Keep the flame on medium- high. Once puris are dropped they should puff up immediately. Keep turning them until nice golden brown. Once cooled keep them in airtight container and Enjoy with your choice of chat.
Tip: Adjust the flame accordingly, so that puris don't turn brown immediately , else they wouldn't get the crunch.
PS: All recipes are without Onion and Garlic
Happy Cooking! Inspire and Get Inspired :)
No comments:
Post a Comment