Puri For Pani Puri/Puri For Golgappa

Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 30-35 Puris

Ingredients

1 Cup Bombay Rava/Sooji
2 Tblspn Maida/Refined Wheat Flour
1/4 Tspn Salt

1/4 Tspn Baking Soda(optional)
2 Tspn Oil
1/3 Cup Water or add as needed
Oil for Deep Fry

Directions

• In a bowl; add bombay rava, maida, salt, 2 teaspoons of oil, baking soda, water & combine to make a smooth dough. 

• Cover with a cloth & let the dough rest for 15 minutes. 
• Place the dough on a well floured surface & make 4 equal size balls from the dough. Take one dough ball & flatten it using your palm.
• Using a rolling pin roll each dough into a circular shaped thin disc on the floured surface.

• Cut into 4-5cm round shape circles using a lid or cookie cutter as shown in the picture below.

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, drop them in oil. Gently press with the back of a strainer ladle to puff them up.

• Fry them in small batches for 3-5 minutes or until golden brown & keep turning them with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil & cool them at room temperature.
• Puris are ready for preparing pani puri.

Note:
If your puris are not too crispy, do not worry just preheat the oven to 250F(120C) for 15 minutes & turn off the oven. Place the puris evenly in a baking tray & place it in the oven for 5-10 minutes. Remove the baking tray from oven & they will get crispy. Let them cool at room temperature & store in an airtight container. Stays fresh for 15-20 days at room temperature.