I don’t know whats the craze round the world with small dumplings filled with sauces/fillings..
Here, the chaat Indian People’s most enjoy! Its Pani Puri or Gol Gappa or Puchka or Bataashe or Gup Chup!!
Your Favorite right? Lets make puris for Pani puri.. Which is the most difficult task.. Getting thin, crisp and delicious puris.. Gets even difficult when the street stall people say “Its NOT EASY”
- Maida/Plain Flour - ¼ Cup
- Suji/Semolina - ¼ Cup
- Baking Soda - 1 Pinch
- Salt - To Taste
- Oil - To Fry
- 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!!
Main keys in making these puri's are the oil should be hot, puri should be rolled well.
A visual treat for you! 🙂
Common, make it and you’ll forget the street ones! Do send in to me too, at firstname.lastname@example.org 🙂
Lets make the recipe a bit easier to understand, watch this:
Until Next time, Take Care.
Thanks, Have a great time!