Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.
Puri/Puchka Recipe
Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts
Serves 8-10 persons
Ingredients:
1/2 tbsp maida/all-purpose flour
2 tbsps urad dal flour
1 1/2 cups ravva/semolina/sooji (very fine variety)
salt to taste
water for kneading (bottled soda water prefered)
oil for deep frying
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 15 mts. (very imp step)
2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.
2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.
Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.
source: sailusfood.com
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