Puri for Panipuri Recipe
Prep time
Cook time
Total time
Today I am going to share with you Puri for panipuri recipe. It is a crispy, crunchy, hollow, spherical, deep-fried dough ball. It is a vegan recipe.
Author: Zeel Patel
Cuisine: Indian
Serves: 100 - 120
Ingredients
- Sooji / Semolina - 1 cup
- Maida / APF - ¾ cup
- Aata / Whole wheat flour - ¼ cup
- Salt - 1 tsp, as per taste
- Water - ½ - ¾ cup, as per need
- Oil for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
- In a mixing bowl, add sooji, maida, and aata.
- Add salt and mix well.
- Gradually add water and make a soft tight dough.
- Do not make a too tight or too soft dough.
- Cover it and let it rest for 30 - 120 min.
- After 30 min, divide the dough into small balls.
- Grease the rolling board/working surface using oil.
- Roll out a thin roti. You can see your fingers through that.
- Cut it into desired size circles.
- Place them in a wet muslin cloth and cover with the same wet cloth
- Heat oil in a flat wide Kadai / fry pan.
- When the oil is hot enough, place one puri at a time.
- Press it down using a slotted spatula.
- Puri will puff up nicely.
- Same way add and press all puris.
- Do not turn until it gets a nice brown crust.
- Now flip and let cook from another side.
- Again cook until it gets a brown crust.
- Bubbles will almost disappear.
- Using a slotted spatula, take them out on a kitchen napkin.
- The same way prepare all panipuris.
- Once cooled down, store them in an airtight container.
Notes
Be precise with measurements of Ingredients.
The consistency of the dough is the key-point.
If your dough is too dry, puris will not puff up.
If your dough is too soft, puris will not get a nice crunch.
Do not flip puris until you get a brown crust on the first side. Otherwise, puris will lose the crunch.
Oil should be medium hot.
If your dough gets dried out, gradually add water in small quantities and knead into a soft dough.
Add one puri at a time and press it down. If you add all puris together, they will not puff up nicely.
You can roll one by one puri as well. For that pinch-out lemon size ball and roll into a round / oval puri.
If puris are thick, they will not get that nice crunch and later on will get soggy.
For perfect puris, practice it required. So Don't lose heart and keep practicing!!
The consistency of the dough is the key-point.
If your dough is too dry, puris will not puff up.
If your dough is too soft, puris will not get a nice crunch.
Do not flip puris until you get a brown crust on the first side. Otherwise, puris will lose the crunch.
Oil should be medium hot.
If your dough gets dried out, gradually add water in small quantities and knead into a soft dough.
Add one puri at a time and press it down. If you add all puris together, they will not puff up nicely.
You can roll one by one puri as well. For that pinch-out lemon size ball and roll into a round / oval puri.
If puris are thick, they will not get that nice crunch and later on will get soggy.
For perfect puris, practice it required. So Don't lose heart and keep practicing!!
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/puri-for-panipuri-recipe/