Puri For Pani Puri Recipe - Golagappa / Puchka Puri Recipe Recipe At Home

To begin making the Puri for Pani Puri, in a large dish, toss in in the seasoning, sooji rava and the toasty aqua.

combine the components well until the sooji rava has absorbed all the aqua.

The mixture will resemble a wet crumb texture.With this existing moisture we need to make this into a seamless pastry mix.

For that toss in in a tablespoon of maida (all purpose ground mix).

This ground mix is to absorb that extra moisture and give it a bit of gluten for the pastry mix. Resist the temptation to toss in more ground mix, this will alter the texture of the puri for the pani puriKnead this pastry mix well for about 10 moments continuously.

It will be easier to massage it on your kitchen platform rather than the dish.

You can use both your hands and muscle power to get the sooji rava mixture into a consistency of a seamless pastry mix.

The pastry mix should not be super stiff.

It should be firm, yet seamless and pliable.NOTE: Do time yourself and massage for 10 moments and not any less (smiles)The kneading helps the pastry mix develop the gluten and the warmth of your hand helps it get softer.

This gluten will help the puri’s puff in the fat and turn crisp as well.Also note, the pastry mix should not be soft, it should be medium tight and not hard.

Hence kneading well helps give that seamless finishAfter kneading the pastry mix for 10 moments, toss in in 1 tablespoon of fat.

It is important that you toss in the fat only after kneading the pastry mix and not in the beginning.

This will give the crunch to the pastry mix that a puri of the pani puri should have.massage this pani puri pastry mix for another 3 moments (put a timer on)Now wrap the pastry mix either in a box with a lid or invert a dish over it.

This helps the pastry mix to sweat and form its gluten and softness.

Allow the pastry mix to rest for at least 30 moments.Once the pastry mix is well rested for 30 moments, massage the pastry mix once again for another 2 moments (set the timer on)Once kneaded, we will now use a cookie cutter or the cap of the cocktail shaker to cut the puri’s for the pani puri.Preheat the fat for deep frying the puri for the pani puri.Divide the pastry mix in 3 small portions.

Take one portion out and keep the rest covered.

Roll the pastry mix into a thin sheet and using a cutter make rounds of the pastry mix.I like to roll these rounds a little more with a rolling pin just to make sure you get the flawless thickness.Keep adding one puri at a time into the preheat fat and wok-fry the puri’s on low to medium bring to temperature (not high bring to temperature), until they puff and turn golden brown on both sides.Note: The puri’s have to wok-fry on low to medium bring to temperature to get that flawless crispness.filter the puri’s once they turn golden brown on absorbent paper.Continue the same process for the remaining portions of the pastry mix.enjoy these  Puris with Pani to make Pani Puris | Golgappas | Puchka’s the most famous street food snack of india.