Home made puris of pani puri

 Pani Puri or golgappa is hands down my favorite Indian street food, followed by dahi puri, sev puri and much more actually. And now I’ve mastered the art of making some at home.



         PURI INGREDIENTS

Fine semolina, flour, and salt are the main ingredients to make this crispy puri for paani puri. I’ve tried various combinations of making this puri.

You can also make maida puri with maida or atta golgappa with wheat flour or a mix of rava and maida or rava and atta. When I initially began making puris at home, I experimented with various permutations and combinations.

Ingredients

1 cup fine rava/sooji/semolina

2 tablespoons all-purpose flour (maida), or an equivalent amount of atta flour

1/8 teaspoon baking soda, optional but recommended

Pinch of salt

5-6 tablespoons room temperature water for kneading (approx 90 ml), You may need more or less depending on the quality of the rava

1 to 2 teaspoons oil, for greasing the board and rolling pin

Oil, as required, to fry the puris.



Instructions

How to make rava pani puri dough?

In a medium-sized bowl, add rava, flour, baking soda, and salt. Mix well.

Now add water, 1-2 tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff, takes about 8-10 minutes to knead the dough. 


Remember, rava absorbs water, so if you knead a very stiff dough, it will get difficult to roll out the dough later.

Cover the dough with a damp kitchen napkin, set aside for 30 minutes.

Rolling out the dough

After the resting period, knead the dough again for another 5 minutes. Divide the dough into 4 parts.

Grease the rolling pin and the board or work surface with oil. Take one part, and roll it evenly to a diameter of 6.5 inches approx and 1.5 to 2 mm in diameter. The rolled out dough should not be too thick as the puris won't puff up, and they should neither be so thin that you can see the surface of the board through it. Using a round cutter or a sharp bowl, cut out circles (or fancy shapes for a change 



Transfer the cut-outs onto a damp cloth, cover with another damp cloth. Repeat the same with the other 3 parts. Collect the scraps together and knead again, roll it out repeat the same procedure until all the dough is used up.



 Frying the puris

Heat oil over medium heat in a heavy bottomed wok/kadai. To check the right temperature and thickness of the puri, test one puri, it should sizzle, float and puff up immediately

Gently slide a few puris in the oil, fry on medium-high heat,you will see them rising on top and puffing up within a few seconds. You may nudge the puris with a slotted spoon to help them puff up. Reduce the temperature to medium-low once the puris puff up to maintain the temperature.

Keep flipping them on both sides until it reaches a light golden brown color. The ones that don’t puff up can be used for other chaat snacks like sev puri etc

Fry the remaining puris, in the same way, maintaining the temperature of the oil as required. If the oil is too hot, the puris will burn, and if it is warm, the puris will absorb a lot of oil .. 

  

 

Comments

Post a Comment

Popular posts from this blog

Kolim wade

Image
 Kolim’ is cooked like a fish curry, or made into ’kolim-wada’-something like a cutlet made by mixing the kolim with chopped onions, chillies, salt, flour and then often whipped-up with egg. It is also pickled with salt and spices to last over a year. My husband loves kolim vadas even my husband taught me to make kolim vadas.  So let's learn how makes kolim vadas.   Ingredients: Fresh kolim ( jawla) 250 grm Chopped onion (1 medium)  Ginger garlic paste 1 tsp Turmeric powder 1/2 tsp  Coriander powder 1/2 tsp Cumin powder 1/2 tsp Garam masala 1/2 tsp 2 chillies Chopped coriander leaves Gram flour Oil  Salt to taste Instructions: wash the kolim thoroughly.  mix all the ingredients given above thoughly.  give the material which we have prepared, By pressing with the help of your hands,  give it a round shape. Heat a pan and pour some oil.  when oil are heat add some vadas to it and cook 5 minutes low to medium flame. 6,7 vadas can be put at ...
Read more

Pani puri water and ragra

Image
 In the previous recipes, I told you how to make Puri, today I will tell you how to make Panipuri water and ragra. More people like to eat Panipuri. Its sour sweet taste is liked by many people. Ingredients: For panipuri water:  Few coriander leaves Few mint leaves tamarind or raw mango 2 green chilli 1 inch ginger Salt as taste Jaljeera powder or pani puri masala  Some Water  Ingredients for ragra:  1 cup dried peas ( vatana) 1 potato Turmeric  Salt as taste How to make panipuri ppani: Make a paste by grinding all the spices properly and then add as much water as you want and then filter the water in a sieve. And keep in the fridge to cool down.  Now put Vatana and Potato in the cooker, add salt and a pinch of turmeric on the cooker and keep it on medium flame.  And boiled. Now enjoy panipuri with save and chopped onions.
Read more

White soup recipe

Image
A light, healthy white soup that lifts up your mood is  Clear White Soup . A nutritious soupy broth prepared with tasty meat mildly spiced with ginger, garlic, green chilli masala and cumin.  Milk is added to achieve a creamy flavour. Once ready, you can relish it hot garnished with mint leaves. Ingredients 900g veal or beef bones (from butcher’s shops), chopped 1 small free-range chicken 400g piece British free-range unsmoked bacon, cut into chunks 6 black peppercorns Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram) Pared zest ½ lemon 1 large onion, chopped 2 celery sticks, chopped 3 mace blades To thicken: 125g blanched almonds 600ml double cream 1 thick stale bread slice, whizzed into breadcrumbs Lemon zest strip 1 mace blade, crushed to a powder Method Put the bones, whole chicken and bacon chunks into a large pan, then add the peppercorns, herbs, lemon zest, onion, celery and mace. Cover with water, then bring to a boil, skimming off ...
Read more