Makes: 75 Puris
- Semolina - 120gms (3/4Cup)
- Maida - 30gms (1/4Cup)
- Water - 75gms or As Required
- Maida for Rolling Puris
- Oil for Frying Puris
In a bowl mix semolina and maida. Add water little by little to the semolina mixture and make a firm and pliable dough. Cover the dough with a damp cloth and let it rest for 10 minutes.
Make small balls of the dough. Remember the puri should fit into one’s mouth comfortably, so make balls accordingly. Cover the balls with a damp cloth. Spread a damp cloth on which we will place the rolled puris. Keep another damp cloth ready to cover the rolled puris. Damp cloth will prevent the puris from drying—so that they puff well when dropped in hot oil.
Heat a pan and add sufficient oil to deep fry the puris. Now start rolling. Take a ball and flatten it. Roll the flattened ball in maida to coat. Take a rolling pin and roll the ball into a small puri of even thickness. Remember, if the puris are thin they will not puff up. Similarly they should not be too thick either. Run your fingers and check the evenness of the rolled puri. If the puri is thick at one part and thin at another part, then the puri will be puffed at one part and will be crisp like papad at the other part. So roll evenly. The entire art of making these puris lies in rolling them. Place the rolled puri on the damp cloth and cover with another damp cloth. Then start rolling the next puri. Continue this process till you finish rolling all the balls. It is better if entire family sits with this job—then making these puris will be effortless.
Take a plate and spread paper napkin on it to drain the fried puris.
See that oil is hot before frying the puris.
Drop slowly one puri. Gently press with the back of the slotted ladle to allow the puri to puff up. Once the puri puffs up, turn it and drop another rolled puri. Continue this process to fry 4 to 5 puris in one batch. Remember to turn the puris inbetween—otherwise they get over fried on one side. Similarly remember to remove the puris from oil which have attained golden color. Do not wait till all the puris are fried—because, by that time the earlier ones will be over fried. Take out the puris from oil with the help of a slotted ladle on to the paper napkin to drain excess oil. Then transfer the puris to a broad bowl.
In this way fry all puris and place them in the bowl gently.
Points to Remember:
Why Puris are not puffed?
Puris will not be puffed if:
1. Oil is not sufficiently hot.
2. They are rolled very thin.
While preparing the dough take care to add water little by little. The dough should be firm but pliable to roll.
Do not forget to place the rolled puris in between damp clothes—otherwise the puris will not puff.
After dropping the rolled puri in hot oil press it gently with the back of the slotted ladle to puff the puri. Do not press hard—otherwise the puri will tear off.
Drag your family members into the kitchen to make these puris effortlessly.
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Hi Gayatri mam..you are a genius!I tried several recipes for making puris for pani puri for almost 2/3 years..after your recipe I could actually make them crispy!!!Thankyou so much!your recipes are just fabulous!!I want to try them all one by one.I have a small query..you mention amount of water in your recipes as gms should I asume gm=ml ..when you say 100gm of water should I take 100ml of water?please could you clarify?
May 31, 2011 9:05 PM
June 19, 2011 6:34 PM
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