Wednesday, February 17, 2016

Homemade Puri Recipe for Pani Puri ~ Day 46

Here is an extremely easy to make puri recipe for making pani puri or dahi puri without any additives and preservatives.  I've come across many recipes that call for adding all-purpose flour / maida with rava/semolina, but I skipped adding it in this recipe.  The puris puffed up well and came out nice and crispy. 

Preparation time: 10 minutes
Cook time: 30 minutes
Yields: 35 to 40

  • Fine Rava / Sooji / Semolina - 1 cup
  • Warm Water - 1/2 cup
  • Salt - 1/2 tsp
  • Oil - for deep frying

  1. Mix all the ingredients and form a tight ball.  Knead until soft, about 7 to 8 minutes.
  2. Cover with damp cloth and let it rest for 10 minutes.
  3. Set up a colander lined with paper towel.
  4. Heat oil in a deep skillet / kadai.
  5. Take a lemon sized dough and roll into a thin disc.
  6. Using a small round cookie cutter or any other small sharp cutter and cut the dough into small rounds.
  7. Drop the cut discs one at a time, about 4 to 5, in to the hot oil.  Gently press the discs until it puffs up.
  8. Reduce the heat and fry until light golden brown on both sides, flipping all along while frying. 
  9. Remove and drain the puris on paper towel to absorb excess oil.
  10. Repeat the process with the rest of the dough. Let it cool completely.
  11. Store in an airtight container and use to make Pani puri or Dahi puri.

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