Hello folks!
I continue with my Chaat-making journey. Today, I’m going to talk about the PURI used in Paani Puri (also known as Gol Gappa), Dahi Puri, Ragda Puri et al. If you’re in India, then you’ll have absolutely NO problem finding these Puris in the market. You can find it in almost any general store. However, if you have no access to these Puris, then fret not. We can absolutely make them at home! To be honest, it is a labour intensive process. So if you can get them from out, then please do so! :-D
Here’s what you’ll need -
All purpose flour / Maida – 1 cup
Semolina / Rawa – 2 cups
Rice flour – ½ cup
Black gram flour/ Urad dal atta – 2 tablespoons (optional)
1 tbsp oil or gheeSalt – 1 tablespoon (or to taste)
Water - for kneading
Oil for deep frying
How to proceed -
1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30-40 minutes. (important!)
2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin round shaped disks (like Rotis), using the rim of a container to cut out the round shape.
Alternative:- rolling the dough into smalls balls can be time consuming & boring! So what I did was to separate the dough into 4 or 5 big portions. Rolled it out into large round shaped disk. And then I took a very small bottle cap & just cut of small round disks like these -
3. Heat enough oil for deep frying. It should be on medium high (the oil should not be very hot) Once it is hot, slide few disks into the hot oil and using the back of the ladle, press in the center and along the edges and you will find that it will puff up.
4. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove on to absorbent paper.
5. Cool and store in an air tight container and use when required.
These Puris are crispy & can be used for Gol Gappa (Pani Puri), Ragda Puri, Dahi Puri etc. If you have the time, energy & the interest, then do try to make them at home! :-)
I continue with my Chaat-making journey. Today, I’m going to talk about the PURI used in Paani Puri (also known as Gol Gappa), Dahi Puri, Ragda Puri et al. If you’re in India, then you’ll have absolutely NO problem finding these Puris in the market. You can find it in almost any general store. However, if you have no access to these Puris, then fret not. We can absolutely make them at home! To be honest, it is a labour intensive process. So if you can get them from out, then please do so! :-D
Here’s what you’ll need -
All purpose flour / Maida – 1 cup
Semolina / Rawa – 2 cups
Rice flour – ½ cup
Black gram flour/ Urad dal atta – 2 tablespoons (optional)
1 tbsp oil or gheeSalt – 1 tablespoon (or to taste)
Water - for kneading
Oil for deep frying
How to proceed -
1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30-40 minutes. (important!)
2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin round shaped disks (like Rotis), using the rim of a container to cut out the round shape.
Alternative:- rolling the dough into smalls balls can be time consuming & boring! So what I did was to separate the dough into 4 or 5 big portions. Rolled it out into large round shaped disk. And then I took a very small bottle cap & just cut of small round disks like these -
3. Heat enough oil for deep frying. It should be on medium high (the oil should not be very hot) Once it is hot, slide few disks into the hot oil and using the back of the ladle, press in the center and along the edges and you will find that it will puff up.
4. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove on to absorbent paper.
These Puris are crispy & can be used for Gol Gappa (Pani Puri), Ragda Puri, Dahi Puri etc. If you have the time, energy & the interest, then do try to make them at home! :-)
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