Friday, 22 January 2010

Paani puri ki puri

Paani puri is a thing if you start eating you just can't stop. Paani puri's puri is not just used for paani puri it is used in several different chaat recipes. For example dahi bateta puri etc. It is no novice job to make puris but I have simplified the recipe so well that you can do this at home easily.

Makes 20-25 puri
Fine semolina / barik rava: 1 cup
Plain flour: 1/4 cup
[Tip: You can also use wheat flour. I made using both the flour. I found rolling of puris becomes more easy with plain flour but taste is better with wheat flour]
Soda bicarbonate: pinch
Salt to taste
Water to knead the dough
Pestle to beat the dough

Take fine semolina and mix it with plain flour/ maida.

Add pinch of soda bicarbonate and salt to taste. Mix the powders together.
Add little bit water at a time and knead medium hard dough. Knead for 3-4 minutes to make a smooth texture and set aside for 15 minutes in a moist cloth.
Rava will soak all the water and dough would have got real hard like stone. Add few more drops of water and knead dough to make medium hard dough.

Using pestle beat the dough for 3-4 minutes. This will really get the all ingredients mix together and make homogeneous smooth dough. More you beat more crispy your puris will become.
[Tip: at all time keep dough or dough balls or rolled puri hydrated or moist. Dry puri will not inflate and they will be flat]
Take a small amount of dough
Start rolling out into a small tube of same thickness.
Using knife cut small pieces.
Press each piece
Keep them on to wet/moist cloth or cooking tissue. Do the same for rest of the dough.
Now take each pressed dough ball and roll out puri.

Keep each puri back in the moist cooking tissue. Do the same for rest of the dough balls.
Take enough oil in frying pan and heat it on medium hot flame. To check oil is hot enough to fry puris add a small dough piece and it should come floating up in no time. That's when the oil is good to fry.

Add one puri at a time and beat it up gently with frying spoon and you will notice puri will inflate nicely. Puri may not inflate if you do not beat with spoon.
In slow heat let puris fry for 3-4 minutes and turn aside.

If puris are turning brown fast that means you need to reduce the oil temperature.
If you don't allow puris to fry in oil on medium to low temperature puri will not become crispy.

Once puri is light brown on one side try to flip it on another side and fry for 3-4 minutes.

Once puris are cooked from both sides take it off onto a absorbent surface.
Do the same for rest of the puris. Once you know puris are frying well add more than one to reduce your frying time.

Enjoy the puris with different variety of chat. You can make puris in advance and store it in air tight container. You can store it for up to 15 days or so.


  1. you have a lot of patience...
    THis is too good

  2. Looks tasty ! cant resist i am fooduced :-~~


Please leave me some comments, your feedback is much appreciated and anticipated.