Pani Puri is one of my favourite chaat. I never had a chance to had this in my childhood, even I could say that I never crossed the name of the dish. In my college days I came to know about this but I could not get a chance to have it. I was working in Chennai for more than 7 years and ofcourse, here I do not need to mention that how many times I had and literally I loved it. After we moved to Australia, I was longing to have chaat and finally we found one chaat place, but I could say that it was not the best what I had in Chennai :-) Well, as I say in all my posts it was in my try list long time and one of my friend Milli taught me this wonderful recipe. I took long time to make this coz of laziness :-) Here you go the wonderful all time favourite Pani Puri :-)
INGREDIENTS:
Sooji / Semolina / Rava - 1 cup
Maida / All purpose flour - 1 tsp
Oil - 1 tsp
Baking soda - 3 pinches
Salt - 1/4 tsp or to taste
HOW TO MAKE:
In a bowl add sooji, needed salt, baking soda and a tsp of oil. Mix the oil evenly with the rava.
Add maida and mix well by adding 4 tsp of water. Mix well. Again add a tsp of water and mix well. Rava absorbs water when kneaded. Again a tsp of water and knead well. Kneading is the secret to get this fluffy puri well. The dough supposed to be neither hard or soft. If it is too hard then sprinkle some water and knead again. Make a dough without any cracks. The consistency should be you can lift the dough without tearing or breaking.
Cover the dough in a wet clean kitchen towel and let the dough rest for 30 to 40 mins. After 40 mins knead the dough again and keep covered with the kitchen towel. Divide the dough into equal parts and always keep the balance dough covered.
Try to make a large thin circle and you need not dust the circle in the flour like we do for chappathi. If the dough consistency is good, then you could able to flip the circle and roll big circle without breaking or tearing. With a cookie cutter or a small circle bowl, cut small circles on the rolled dough. Remove the dough edges and keep covered with the balance dough.
Heat oil in a kadai / pan and it should be medium hot. Add a small piece of dough and it supposed to come out steadily on the surface as shown in the pic below. Put the puris in the oil one by one and you can add 5 to 6 depends up on the deep of the kadai / pan. They puffed up quickly as soon as you put it in the hot oil. Flip the puris with the ladle and fry them until it turn into golden brown.
Drain puris on paper towel.
Store it in an airtight container and it will last up to 2 weeks. You can use unfluffy puris for making Bhel puri.
Pani Puri is ready :-) Enjoy making Dahi Puri & Bhel Puri.
TIPS:
Do not add more water. Rava absorbs water quickly and when it get kneaded well it will form a nice dough.
Always keep cover the dough with the wet cloth to keep the dough in moist level. It should not get dry.
Add a tsp of water instead pour it on a rava, this is the trick to get a good consistency of the dough.
Keep oil always in a medium heat, and high heat will give puri get dark in color.
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