Recipes, Food Styling and Photography by Farrukh Aziz
CRISPY FRIED PURIS of PANI PURI (PUCHKAS/GOL GUPPAS)
Pani puris are the simplest chat enjoyed on every streets of India. I have tried making them to be enjoyed at home. The best part of this recipe is that I have used Multi Grain Whole wheat Atta and it turned out wonderful and perfect.
Whole wheat flour ½ cup
Semolina(Sooji/Rava) ½ cup
Water for kneading
Oil for frying
In a bowl, mix whole wheat flour and semolina. Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should have medium.
Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins.
After 30 mins, divide the dough into 4 or 5 equal sized uniform balls.
Place the ball(one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 1.5 mm
With a help of a steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles.
Heat enough oil in a heavy bottom and deep kadhai till hot.
Once the oil is hot, reduce the flame to medium and maintain it throughout.
At this stage, oil should be piping hot.
Slowly and gently slide the discs into the oil and with the help of the back of a ladle slightly press it. This will make the puris to puff up.
Flip and fry till golden brown and crisp. (Do not fry too much or it will turn too dark)
Take the puris out and place them on absorbent paper.
Repeat the same for all the balls.
Cool and place the puris in an airtight container or zip lock bag.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
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🏆:Best Recipe Blog IFBA 2013 Read More…