Puri is the main ingredient of the famous Indian Chaat Recipe. Puri is consist of a round, hallow poori, fried crispy and filled with spicy water. It can be used for multiple chaat items like Panipuri, Ragda Puri, Sev Dahi Puri, Sukha Masala Puri or Sev Puri.
- Prep Time: 50-60 minutes
- Cook Time: 30-35 minutes
- Yield: 3-4
- Skill Level: Medium
Semolina or Rava or Suji – 1 cup
Maida – 1 cup
Baking Soda – 1 pinch
Salt – 1/2 tbsp
Oil to deep frying
- Lukewarm Water as required
- For Making Puri:—–
- In a big bowl, add sooji, maida, baking soda and salt, mix well.
- Now add lukewarm water little by little to knead a stiff and hard dough. The stiffness should be same as for the puris.
- Cover the dough with a damp muslin cloth.
- Keep it aside for 55-60 mins.
- Now make small equal lemon sized balls of the dough.
- Do remember to keep them covered with damp muslin cloth while making more balls.
- Now with the help of some dry maida, roll out thin rotis.
- Make them round with the help of a bottle cap or lid of any container.
- Heat the oil for deep frying in a pan on medium flame, oil should be medium hot.
- Slid a few puris in the hot oil.
- Fry it till turns little golden brown.
- Once fried, drain puris on kitchen paper towels.
- Your puris are ready.
- There will be a few flat puris too. These you can use to make sev puris, bhel puris and papdi chat.
- Once puris get cooled at room temperature, immediately add them in to airtight box.
- Remember before frying :—–
- Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
- Also the oil should not be smoking hot or the puris will get burnt and dark.