PURI RECIPE FOR PANI PURI

One or two packets of puris are never enough. We have some members who are all capable to win a paani puri competition. The evening I plan to make paani puris it is very clear that it is a skip for the regular dinner. Most of the times, paani puri is carried forward to the next day breakfast or brunch.

Eating pani puri is an art. Enjoying paani puri is all about that one moment when these flavour bombs burst into your mouth with sweet, tangy and spicy flavours. A crispy puri doubles up the enjoyment.

Make your own puris with very little effort. Suji or semolina makes very crispy and melt in mouth puris. It is essential to use the fine variety of semolina.

I am yet to meet someone who doesn’t like pani puri. Pani puri is also called as pani batashe or puchkas.

This recipe is for those who don’t get satisfied with  few paani puris and for those who believe that there is nothing better than home cooked food.

Recipe for Puris

Ingredients for Puris

• 1 cup semolina
• ¼ cup maida or all purpose flour
• 1 tbsp oil
• Salt to taste
• ½ cup water

How to make

In a mixing bowl, mix together semolina, maida and salt.

Add water and knead soft dough. Cover and keep aside for 30 minutes.

After 30 minutes the dough may become harder as the semolina absorbs the water in dough and swells up.

Take some oil on your palms and knead again for 3 to 4 minutes until the dough becomes soft.

Divide in two equal portions. Roll it as thin as possible (shape is not important).

Using cookie cutter or jar lid cut roundals as shown in the picture. I have used kulfi mould with sharp edges. Choose appropriate size of the puri.

Heat oil till medium hot. Drop the puris one by one such that you get enough time to gently press each puri. This helps the puris to puff up.

Reduce the flame. Fry till the puris are crispy and golden in colour.

It is fine if some puris don’t puff up. These flat puris can be used for shevpuri.

After frying, transfer the puris to a sieve or metal mesh line with kitchen paper. Keep this container in a flat plate where the excess oil will get collected.

Let puris cool completely before storing it in an air tight container. It is advisable to line the container with kitchen paper to get rid of any leftover oil.

These puris can stay upto 1 to 2 months depending on the climatic conditions.