PANI PURI FOR HOME MADE

                               panni puri for home made

Ingredients(1 cup=250 ml)

·         1 cup fine unroasted sooji (rava or semolina) or 160o grams rava

·         3 to r pinches of baking soda or 1/8 teaspoon of baking soda

·         1 tablespoon salt

·         6 tablespoon water or as required

·         ¼ teaspoon salt

·         1 teaspoon oil

·         Oil for deep frying

How to make recepie:

Making of puri dough:

1.       In a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams) ,1 tspj oil, 3 to 4 pinches  baking soda and ¼ tsp salt. With your fingers, mix the oil evenly with the sooji.

2.       Now  add 1 tbsp maida/all purpose flour to this mixture.

3.       Mix again very well so that the all purpose flour  is mixed evenly.

4.       Add 3 tbsp water first. Mix again then add 1 tbsp water more and begin to knead the dough. Sooji absorbs water while kneading. Add water in parts while kneading.

5.       Then add 2 tbsp more of the  water and continue to knead. The kneading  is very important in getting the perfect pani poori texture . the dough is not soft nor too hard. If you make the dough soft, then add 1 to 3 tsp more of the soofi . if the dough looks hard,then add sprinkle sone water and continue to knead.

6.       The pani puri  dough should be elastic . gluten strands need to be formed, which gives a structure and shape to the pooris. The correct texture of the dough,also help in puffing pooris and helps in them staying crisp. Knead very well. Elasticity helps in rolling the dough without an cracks and thinly. When rolling, the dough should roll easily without any cracks. You should be easily be able to lift the rolled dough without it tearing or breaking and fallng apart.

7.       Knead to a semi soft elastic dough and keep it in a bowl or pan.

8.       Cover the dough waith a moist kitchen towel or napkin and allow the dough dto rest for 30 minite . you can also keep the dough for an hour.

9.       After 30 minutes,knead the dough again.

Rolling and making puri:

1.       Now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading.keep theremainig dough covered wirh the moist kitchen towel.

2.       Roll to a large round. There should be no cracks in the rolled dough. You can flip the entire rolled dough without it breaking or tearing apart.

3.       Keep on rooling to a thin and even roung. The plooris have to be thinly tolled . if not thin , the base becomes thick and remains  soft even after  frying . if the dough is not rolled evenly  ,then the poori  won’t  puff up.

4.       With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the pooris won’t have an even and uniform shape.

5.       Remove the dough edges and places the small roundels in a plate without them touching each other. Keep thes pooris coverd with a moist kitchen towel. collect the egdes and knead them lighty. Roll the edges too and make pooris and keep[ them coverd in a moist kitchen towel. You can also roll them and fry simultaneously like I have done.

Frying puri:

1.       Heat oil for  deep frying in a kadai pan. The oil should be medium hot . add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.

2.       Slid a few poories in the oil. They will puff up quickly as soon as you add them to the hot oil . you can fry up to 4 to 8 piece at a time, depending on the size of your pan .

3.       With a slotted spoon flip them , once they puff up even ofter oil stops sizzing, countine to fry till till light golden. Frying this way, gives a crisp texture  to the poories from outside as well as inside. Otherwise,they remain soft from inside and crisp from outside.

4.       Fry them till they are a light glden or golden.

5.       Drain fried puri on kitchen paper towels. There will be a few flat puris too. These you can use to make sev puri or papadi  chaat. Continue to fry all the pooris this way.

6.       Drain them on paper  towles.

7.       Once they get cooled at room temperature ,immediately add puris to a jar or box and close the lid tightly.