Puri for Pani Puri / Golgappa recipe

 How to make perfect Puri for Pani Puri?? Well here it is...!! Chaat a very popular street food. This savory goodness is tangy, sweet and spicy. It's very easy and healthy too as we know what ingredients have been used with fresh oil and no additive.This basic ingredients (Puri) can be used for many chaat recipes like Dahi puri, Potato puri, sev puri etc. Pani puri is one of my all time favorite chaat, specially when the sweet and spicy water burst into mouth.

There are two ways to make Puri for Pani puri - Wheat flour or Maida. Methods are same.
To be honest the Maida or APF version is more crunchy than the Wheat one. It taste same which we get on street stalls in India.

Ingredients:

1 cup Semolina / Sooji
1/4 cup All purpose flour / maida or Wheat flour
1/4 tsp Baking soda
1/4 tsp oil
Salt to taste
Water
Oil for frying

Method:

• In a mixing bowl add all the above ingredients except water. 
• Mix everything together.
• Add water little at a time, as semolina absorbs water.
• Keep kneading / mixing until all the semolina granules soften.
• Knead and make a stiff dough.
• Cover it with a damp cloth and rest it for 20-25 minutes.
• After resting the dough, knead it once again.
• Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.
• Take a small portion and roll it into a round shape. Do not roll to thick or too thin.
• Make a small round shape with the help of cutter or lid. Make sure to cover the dough and the rolled puri's with a damp cloth.
• Heat oil for deep frying, oil should be on medium flame.
• Slide one puri after another gently into the oil. Press each puri with spatula to puff.
• Fry them both side until it turns golden brown.
• Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Pictorial:

In a mixing bowl add all the ingredients except water. Mix everything together. Add water little at a time, as semolina absorbs water.

Knead and make a stiff dough. Cover it with a damp cloth and rest it for 20-25 minutes. After resting the dough, knead it once again.

Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.Take a small portion and roll it into a round shape.Make a small round shape with the help of cutter or lid.

Do not roll to thick or too thin. If it's too thin puri won't puff while frying and if it's thick it will not turn crisp.

      Make sure to cover the dough and all the rolled puri's with a damp cloth.

Heat oil for deep frying, oil should be on medium heat. Slide one puri after another gently into the oil. Press each puri with spatula to puff. Fry them both side until it turns golden brown. Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Notes:

1. Process of kneading is very important.
2. Instead of baking soda,carbonated water/ soda water can be used.
3. Cover the dough and rolled puri's in a damp cloth.
4. Flame should be on medium.