Puris for Pani Puri

Panipuri/golgappas/puchkas/phulkis, call it whatever you like. Just like the name varies from region to region so does the flavor and stuffings. I have many good memories from college times with panipuris. Standing on the street side with friends…and going for the second plate. One of my friends making that scrunched up face. She doesn’t like panipuris…( weird no?).

Now that I’m not in India and there are no panipuri stalls, my undying love for panipuri is still very strong. So, I just resorted to making the pani and the puris at home.

Making puris is not that difficult as it seems and if done the right way, trust me, it’s much better than having from outside. 

For making the puris, follow the exact process for making the perfect puris. I promise it won’t go wrong. (Don’t mix everything at once). This is a two step process, where I fry it once and then bake it in the oven to make it crisp and oil free.

This recipe makes 30 puris. One serving (6 puris) will provide approximately 156 Calories.

In a large bowl, mix semolina, salt and baking powder.

Add ¼ cup of lukewarm water and mix till all the water is absorbed. (Don’t knead)

Add a tbsp of all purpose flour and knead for 4-5 mins. (Keep a timer if you need)

Add a tsp of oil and knead again for 4-5 min.

Once this is done, cover the dough in a cling wrap and rest it on the counter for 25 minutes. 

Get ready to start rolling the dough.







Take a portion of the dough and make it into a big circular roti. Using a bisuit cutter/ bottle cap cut out circles.

 Roll each of the cut out puris again into super skin thin puris.

Deep fry the puris in hot oil. Using a slotted spoon press each puri a little so it puffs up.

If done the right way, all your puris should puff into beautiful balloons. Ah! The joy it gives. I like my puris white and not browned. (No…not being a racist)

Immediately transfer the puris onto a newspaper to drain all the oil.

At this point your puris will appear to be soft. Don’t worry. Preheat your oven and keep it at the lowest possible temperature.  Line the baking tray with paper towels or just newspaper. Arrange the puris and leave the puris in the oven for 20 min.

When they come out they shall be super crisp and oil free.

So here it is… guilt free puris for your pani puris. 

Keep it in an airtight container and store it for whenever you’d like to make your pani puris.

Here is what you’ll need:

½ cup semolina

1/8^th tsp baking powder

¼ tsp salt

¼ cup warm water

1 tbsp all purpose flour (Maida)

1 tsp oil

Oil for deep frying

Method:

1. Mix the semolina, baking powder and salt in a large bowl.
2. Add lukewarm water and mix till the sooji soaks up all the water.
3. Add all purpose flour and knead the dough for 4-5 minutes.
4. Once the dough is kneaded add 1 tsp oil and knead it again for 4-5 minutes.
5. Cover the dough and rest it for 25 minutes.
6. Start rolling the dough and cut into smaller circles.
7. Deep fry till it puffs and get the desired colour.
8. Keep it in a preheated oven at 200°F  for 20 mins.

Recipe by Zohra Sada