Puri for Pani Puri Recipe | Indian Street Food
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Puri for Pani Puri Recipe | Indian Street Food
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
- In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
- Once the dough is ready, cover and let it rest for 30 mins.
- Heat oil to very high. Just before smoky point.
- Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
- Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
- Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
RECIPE NOTES :
For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another. <br/>Main keys in making these puri's are the oil should be hot, puri should be rolled well.