Puri For Pani Puri Recipe - Golagappa / Puchka Puri Recipe
A delicious north indian recipes recipe featuring puri for pani puri recipe - golagappa / puchka puri recipe. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Puri for Pani Puri, in a large bowl, add in the salt, sooji rava and the warm water
Step 2: Mix the ingredients well until the sooji rava has absorbed all the water
Step 3: The mixture will resemble a wet crumb texture
Step 4: With this existing moisture we need to make this into a smooth dough
Step 5: For that add in a tablespoon of maida (all purpose flour)
Step 6: This flour is to absorb that extra moisture and give it a bit of gluten for the dough
Step 7: Resist the temptation to add more flour, this will alter the texture of the puri for the pani puriKnead this dough well for about 10 minutes continuously
Step 8: It will be easier to knead it on your kitchen platform rather than the bowl
Step 9: You can use both your hands and muscle power to get the sooji rava mixture into a consistency of a smooth dough
Step 10: The dough should not be super stiff
Step 11: It should be firm, yet smooth and pliable
Step 12: NOTE: Do time yourself and knead for 10 minutes and not any less (smiles)The kneading helps the dough develop the gluten and the warmth of your hand helps it get softer
Step 13: This gluten will help the puri’s puff in the oil and turn crisp as well
Step 14: Also note, the dough should not be soft, it should be medium tight and not hard
Step 15: Hence kneading well helps give that smooth finishAfter kneading the dough for 10 minutes, add in 1 tablespoon of oil
Step 16: It is important that you add the oil only after kneading the dough and not in the beginning
Step 17: This will give the crunch to the dough that a puri of the pani puri should have
Step 18: Knead this pani puri dough for another 3 minutes (put a timer on)Now cover the dough either in a box with a lid or invert a bowl over it
Step 19: This helps the dough to sweat and form its gluten and softness
Step 20: Allow the dough to rest for at least 30 minutes
Step 21: Once the dough is well rested for 30 minutes, knead the dough once again for another 2 minutes (set the timer on)Once kneaded, we will now use a cookie cutter or the cap of the cocktail shaker to cut the puri’s for the pani puri
Step 22: Preheat the oil for deep frying the puri for the pani puri
Step 23: Divide the dough in 3 small portions
Step 24: Take one portion out and keep the rest covered
Step 25: Roll the dough into a thin sheet and using a cutter make rounds of the dough
Step 26: I like to roll these rounds a little more with a rolling pin just to make sure you get the perfect thickness
Step 27: Keep adding one puri at a time into the preheat oil and fry the puri’s on low to medium heat (not high heat), until they puff and turn golden brown on both sides
Step 28: Note: The puri’s have to fry on low to medium heat to get that perfect crispness
Step 29: Drain the puri’s once they turn golden brown on absorbent paper
Step 30: Continue the same process for the remaining portions of the dough
Step 31: Serve these Puris with Pani to make Pani Puris | Golgappas | Puchka’s the most famous street food snack of india