Puris for Pani Puri!
We get lots of Indian food ingredients here in Edinburgh but the typical Indian chaat items and fast foods are rare. You get the packeted foods but let’s accept it, it’s not the same. So after eating packets of Haldiram pani puri, I had finally given up on it. I tried other brands, but it never met the road side tapri standards of Mumbai chaatwalas. I wanted to try making the puris at home for quite some time now but wasn’t sure of the recipe and how it would turn out.
Luckily today I found the recipe I was looking for – with pictures. When you see the actual pictures in the recipe, you know what you are looking for. Got the recipe from here.
Ingredients for the Puri – Golgappa:
1 cup semolina (suji/rava)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
oil for frying
water to knead the dough
- Add all the dry ingredients for the puri in parat or large bowl.
- Mix together all the dry ingredients for the puri. Add little water at a time and form a stiff dough.
- Cover the dough with a wet cloth and keep aside for 20-30 minutes.
- After 20-30 mins, remove the wet cloth and knead the dough again.
- Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
- With a 2 inch biscuit cutter or vati (small bowl), cut out the round discs from the rolled dough.
- Cut out round puris from the entire rolled dough.
- Arrange the cut out puris on a thali or parat. Keep the cut round discs covered under a wet cloth.
- Complete making round discs from the dough in this manner.
- Alternatively, you could take a very small size ball, around half an inch from the dough
- And roll it into thin circles of 2 inch diameter.
- Make the puris, using whichever method suits you. I prefer the method of cutting out the discs rather than rolling the puris separately.
- Keep all the cut out discs covered with a damp cloth.
- Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
- The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.
- Turn the puri with a slotted spoon, so that the otherside gets cooked.
- Turn once more if you want to brown the puris more.
- Remove and drain the puris on a kitchen tissue.
- When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, ragda or boiled potatoes, sprouted moong and chana.
See the pictorial recipe here.
My puris turned out exceptionally well for my first attempt.