Welcome back to Nicely Spicy -So Tasty So Yummy So Easy. In our house, we have banned ourselves from ordering any food from outside, especially non-packaged ones. And Street food tops this list, So, ordering & eating outside food STOP and making home made versions of famous Street-syle & Restaurant favorites at home START.
Being my no. 1 favorite street food, this recipe was bound to feature on Nicely Spicy. Earlier, I had shared Ragda & Semi-Homemade Pani Puri Recipes with you. Do try them too.
This Pani Puri ki Puri recipe is outcome of above as I have missed this Chaat the most. During Lockdown when Pani Puri was not available, I realised that time has come to try making these puris at home. Nonetheless, I happy with the outcome, the indispensable vessel which carries all the fillings & flavored waters which make your mouth explode with so many flavors.
Making Puris at home is a time-consuming & labor-intensive task but atlest you are sure of what ingredients are used (especially the Oil) and hygiene. It is completely doable if you are used to rolling rotis everyday. But, is you are a beginner, then rolling the dough thinly and evenly will need some practice.
Recipe Card:
Prep Time:1 hr
Cook Time:30 mins
Servings 50 to 60
(1 CUP = 250 ML)
Ingredients
1 & 1/2 cup All purpose flour/Maida)
1/2 cup fine unroasted Semolina/Sooji/Rava
2 tbsp Rice Flour/Chawal ka atta
1/2 cup to 3/4 cup water or as required
¼ teaspoon salt
2 tbsp oil
Oil for deep frying
Instructions:
Step 1: Making Puri Dough
1. In a mixing bowl, add all ingredients except Oil for deep frying & water.
2. Rub the mixture with your fingers to get crumbly texture.
3. Add water gradually in parts while kneading. The kneading part is very important to get the perfect pani poori texture.
4. The dough should not be soft nor too hard. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead.
5. The dough will become elastic & help in puffing puris and retain their crispness.
6. Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour. After resting, knead the dough again.
Step 2: Rolling the Puris
1. Divide the dough into 6 parts and form a dough ball. Smoothen it and roll into a thin large roti.
2. Avoid adding any dry flour while kneading. Keep the remaining dough covered with a moist kitchen towel.
3. There should be no cracks in the roti. The puri should be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the puri won't puff up.
Step 3: Preparing the puris:
1. With a cookie cutter or a small bowl, glass or steel dabbe ka dhakkan, 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 ensure that they are in evenly thin and uniform in shape and size.
2. Remove the dough edges and place the puris in a plate. Repeat with remaining dough.
3. Collect the scraps and knead & roll to make puris the same way.
4. Depending on your expertise, you can roll and fry them simultaneously like me.
Step 4: Deep frying the puris
1.Heat oil for deep frying in a kadai or deep pan until medium hot. To check the correct temperature of oil, place a tiny piece of the dough in oil. If it comes up to the surface, the oil is hot enough and the puris can be fried.
2. Slid a few pooris in the oil using the slotted spoon/Jhara to avoid burns. They will puff up quickly as soon as you add them to the hot oil.
3. Don't overcrowd the pan. Fry the puris in batches.
4. Flip them, once they puff up.
5. Fry them till they are golden brown in color.
6. Drain the fried puris on kitchen paper towels. Repeat with remaining pooris.
7. Once they come to room temperature, immediately put them in a airtight jar/box/container or dabba and close the lid tightly. The pooris should be completely cooled else their steam will make them soft & any moisture may make them unfit to consume. Make sure the puris are nor exposed to air, otherwise they will turn soft.
8.You will need a huge Jar/container to store them as they can't be squished tightly. Alternatively you can store them in multiple zip-lock plastic bags to avoid contact with air.
9. There will be a few flat puris too which be used to make Sev Puri or Papdi Chaat.
Watch the YouTube video if you are a visual learner.
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