Puri for Pani Puri | Golgappa | Puchka

Описание: Puri is the most important ingredient that makes this popular Indian street food truly irresistible. Suji ki Puri or Golgappa is the essential ingredient for many of the chats like pani puri, dahi puri, masala puri, sev puri etc. This recipe includes step-by-step instructions, tips to prevent puris from becoming soft, and troubleshooting tips to help you achieve that perfect crisp puris every single time.

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Ingredients
1 cup fine rava sooji
2 tablespoon maida
1 teaspoon oil
water as needed
salt to taste
⅛ teaspoon cooking soda

Instructions
To a mixing bowl add 1 cup fine rava along with 2 tablespoon maida, salt to taste, 1 teaspoon oil and ⅛ teaspoon cooking soda.
Mix this well first.
Add water little by little and start kneading. You may need around ⅓ cup water. Knead it for minimum 7-10 minutes until the dough becomes soft.
Knead it to a soft and slightly stiff dough. Drizzle little oil spread it to avoid drying.
Keep it covered with a kitchen towel for 30 minutes.
After 30 minutes, open and separate them into 3 big balls like this.
Roll each ball dough slightly thin and cut small discs using a sharp edged lid. Remove the extras, collect the scrapes and roll again.
You can individually roll small puris like this too. Make sure to have this thickness uniformly so that the puris get fried evenly.
Repeat to finish the entire dough. Keep covered with a moist cloth to avoid drying up.
Heat oil in medium flame - first add a puri and check if it puffs up then oil temperature is perfect. Add 3-4 puris at a time depending on the size of the kadai.
Press first then splash oil over the puris and fry until golden brown and crisp. If you fry till slightly golden then the puris may become soft after some time.
Repeat to finish. You may get around 45-50 puris.
See how crisp the puris are.

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