Ingredients:
1 cup pani puri semilion/ Chiroti Rave
1/4cup All Purpose flour / Maida
1 tsp salt
Pinch of baking powder
oil (1 tsp for dough+ for deep frying)
Method:
Take Semilion in mixing bowl. Add water and knead the dough for 5 mins.Then add maida and knead for another 2-3 mins.
Finally add 1 tsp of oil and knead.(Kneading should be continued until pressing on dough bounses back).Adding oil at end is really important. else puris will not really puffs up and will waste all the effort.
Transfer the dough into cover and keep it aside(dough should not get air contact).let it rest for 20-25 mins.
Take handful of dough and rool it to thin sheet (need not be round)with help of rooling pin.Sprinkle little maida while rolling.(or even oil can be used).
Take more dough and have big chapathi rolled,by which many puris can be prepared in single iteration.
With help of small round cokie cutter or any round shaped sharp edge object cut the rolled sheet into small chat puris as shown below.
Take out cut puris and collect the edges to continue with remaining dough.
Take a really deep and thick bottomed vessel for deep frying.Deep fry all the cut puris( sprinkle oil all around the puris with help of spoon inorder to puris to puff up). Don't over fry them.
Spread them on tissue paper to remove excess oil.Don't worry if puris have little moisture content and they are not very crisp.Next step will fix that.
Differentiate flat puri and puff up puris. Flat puris can be used in masla puri and puff up puris in golgapps and pani puri.
Transfer fried chat puris to microwave try.Bake them for 20 min under low heat(300 degree should be sufficient).
Once they cool down ,transfer them into airtight container for later use.
1 cup pani puri semilion/ Chiroti Rave
1/4cup All Purpose flour / Maida
1 tsp salt
Pinch of baking powder
oil (1 tsp for dough+ for deep frying)
Method:
Take Semilion in mixing bowl. Add water and knead the dough for 5 mins.Then add maida and knead for another 2-3 mins.
Finally add 1 tsp of oil and knead.(Kneading should be continued until pressing on dough bounses back).Adding oil at end is really important. else puris will not really puffs up and will waste all the effort.
Transfer the dough into cover and keep it aside(dough should not get air contact).let it rest for 20-25 mins.
Take handful of dough and rool it to thin sheet (need not be round)with help of rooling pin.Sprinkle little maida while rolling.(or even oil can be used).
Take more dough and have big chapathi rolled,by which many puris can be prepared in single iteration.
With help of small round cokie cutter or any round shaped sharp edge object cut the rolled sheet into small chat puris as shown below.
Take out cut puris and collect the edges to continue with remaining dough.Take a really deep and thick bottomed vessel for deep frying.Deep fry all the cut puris( sprinkle oil all around the puris with help of spoon inorder to puris to puff up). Don't over fry them.
Spread them on tissue paper to remove excess oil.Don't worry if puris have little moisture content and they are not very crisp.Next step will fix that.Differentiate flat puri and puff up puris. Flat puris can be used in masla puri and puff up puris in golgapps and pani puri.
Transfer fried chat puris to microwave try.Bake them for 20 min under low heat(300 degree should be sufficient).
Once they cool down ,transfer them into airtight container for later use.
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