Crispy fried puris made from sooji/semolina/rava for pani puri /Chaats.

Chaats are popular Indian streed food.Who does not love chaats? I love chaats and always thought making these puris at home is difficult.
I used to get puris from shops until i learnt to make it at home. It is really easy to make at home once u get the technique of doing it.
Consistency of the dough is important. Now i do it at home whenver i feel like eating chaats specially pani puri which is also called as golgappa.

Lets do it now :)

Puri Recipe for Pani Puri/Chaats | How to Make Puri for Pani Puri/Golgappa

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Prep time: 50 min Cook time: 20 min Total time: 70 min
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5 stars based on 5 reviews
By: Ashwini Nayak
Published:2015-05-09
Home made Puri made from sooji/rava for chaats /Pani Puri
Yield: 50 Puris

Ingredients:
1 Cup Fine Semolina/Rava/Sooji
2 Tbsp Maida
1 tsp Oil
1/2 Cup Warm water
1/4 tsp Salt
1/8 tsp Baking Soda
Oil To deep fry

Directions:

1.In a bowl take Rava/Sooji. Add 1 tsp of oil and mix well with hands.
2.Add Maida to it and again mix thoroughly with hands.
3.Add Baking soda and salt to it and mix well. So that everything is evenly mixed.
4.Now add warm water little by little and start kneading dough.
5.Consistency of dough is important. You should really knead well to semi soft dough.
6.Dough should not be neither very hard nor very soft. It will be semi soft and elastic.
7.When you pull the dough,it should not break , it should be elastic.
8.Keep Covered with damp cloth for 30 min to 1 hour.

9.Knead the dough again and divide into 2 to 3 portions.
10.Make the ball and take one and Keep covered other parts of dough with damp cloth till you roll those.
11.start rolling just like other rotis/chapati. Do not use any flour while rolling.
12.Roll it evenly and as thin as possible. If it is thick it will not puff up.
13.Make small circles using cookie cutter or any other cutter.
14.Keep the puris covered with damp cloth till u start frying .
15.Heat the oil and Once it is hot enough start deep frying the puris.Oil should me medium hot.
16.Just press in the center of puri, it will nicely puff up. Fry on both sides till nice golden colour.
17.Drain on paper towel and once cooled store in air tight container.

Notes:
1.Add water as required.Dough should not be neither very hard nor very soft. It will be semi soft and elastic.
2.Do not use any flour while rolling.
3.Keep the puris covered with damp cloth till u start frying.
4.Always Keep covered dough with damp cloth until you roll and fry. otherwise dough will be become dry and hard.

Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini