POORI | PURI for PANI PURI | PURI FOR GOLGAPPA or PUCHKA | पाणी पुरी | पानी पूरी

Yes, I am completely aware that this Chat item does not need nay introduction.These little cuties are like heart beat of Indian Snacks.But, these Puris which are hundereds and thousands in numbers always made me wonder as to how are they made,how do they remain crispy and round shape all the time,how do they puff and not sit back again.Not only me,many of us have these questions.

I never thought that I would ever make them all by myself one day.When I tried my hands on them, they came out excellent.Each Puri was puffed and stayed that way physically until they were all gulped by me and my husband.

Follow this Rule of Thumb and each Puri is just another name of perfection : Keep the Dough Moist.Do not let it dry.

INGREDIENTS :

1. Fine Sooji/Rawa/Samolina - 1 Cup (Make sure that Sooji is really fine and not coarse)
2. Water - 1/4 Cup and as needed
3. Salt to Taste
4. Oil for Frying - Depends on how many Puris do you want fry at a time.

STEPS

KNEADING THE DOUGH:

• In a bowl, take Rawa or Samolina.Add salt.Star adding water little at a time.Do not add all the water at once.
• We are making dough which has to be stiff.At the same time we also want it moist,well bound and not dry at all.
  
• After dough,is knead, take it out on surface.Knead and spread.then fold,press and knead again.Repeat this for 3 to 5 times.You can see the process in photo below.
  
• Make 3 to 4 parts,make dough balls such that ready to roll.
  
• Keep it moist in damp paper for around 30 to 45 minutes.See the picture below.
  

ROLLING THE DOUGH

• Now, roll each dough into thick Roti/Flat bread as you see in photo.The dough does not spread easily.So be prepared.
• Then using a pizza cutter or Sharp knife,make squares of about an inch each as you can see in the photo.
• Keep these square chips covered in damp paper as you see in the photo.
• Roll each Square into thin Puri. The thinner the better
  
• Make sure that the surface of Counter top and rolling pin is plain and spotless.
• Roll them thin but gently.Make sure edges remain even and there is no tear in puri.
• IMPORTANT : Keep the square chips covered in damp paper as you see in the photo.
  
• NOTE : This is my first batch where I did not cover the cut squares,and the Puris (Some of them) resulted in flat Puris.No!!!! they are not going to be wasted.I am going to use them while making PAPDI Chat or Will beark into pieces and add in BHEL.
  

FRYING

• Keep Oil heated,ready to fry before you start to make Puris.
  
• Make puris and drop in oil very gently,making sure that the rolled Puri does not get folded and remains flat.
• Puri will come all puffed out of oil,floating elegantly :-)
  
• Fry both sides until golden brown.

COOLING DOWN :

• After frying, place on paper towel then later transfer it to another surface to cool down completely and separately.
• Do not keep puri over lapped.
  
• Later store in air tight container.

SERVING : 

• Make Pani Puris with Green Chutney, Meethi Chutney,Masala Pani, Frasan and serve your loved ones.
  

TIPS:

• Use cutting board when making squares,so that counter top is not damaged.
• Again, Keep the dough moist through out