Tuesday's Tip- How To Make Puri/Puchka/Golgappa At Home From Scratch?

Today I won’t ramble much in the post. We all love pani puri...i am sure girls do. Today I just want to share the amazing way of making Puri/Pakodi/Patashe/puchkas/golgappa at home from scratch. I must confess that it is easy but time consuming but once you learn how to do it you will be so happy to see the results.

After coming to London I used to miss pani puri a lot, you do get readymade ones in the market but they are way too expensive and I find it little tasteless (very less salt). Last weekend I tried making my own and I was super thrilled to see each one of it fluffing up so well.

See this tip If you-

• Like making things from scratch.
• Love Pani Puri and can’t find where you reside.
• Always prefer homemade hygienic products.
• Want to save money.

Yes making puri at home means you are sure which ingredients goes in and which oil is used for frying, it is way too economical and the happiness of successful cooking is beyond words.

Things you will need:

1/2 cup semolina/suji/rava

2 tablespoon all purpose flour/maida

1/4 teaspoon baking soda

1/4 teaspoon salt

oil for frying

water to knead the dough

2 wet towels/napkins

Method:

Take a wide bowl and sift semolina, salt, baking soda and all purpose flour in it.

Mix water little at time and form tough/hard dough.

Cover it with wet towel and leave aside for 30 minutes.

After 30 minutes knead the dough again and roll out as thin as possible.

Take a cookie cutter or the cap of jar/bottle and cut into rounds. Cover the cut ones with wet towel till ready to fry.

Let the oil be hot, and slip one puri at time. Apply little pressure with spoon to help puri to fluff up. When puri becomes golden on side, turn and cook other side. Strain and keep aside in a colander/channi .Keep doing this to remaining puris.

Notes:

Don’t let dough or puris to sit in air, always keep it covered with wet cloth.

When you are trying for the first time, put only one puri in the hot oil. With practice you can slip more puris inside.

Thinner the puris, the crispier it will be.

If you want you can make really small balls of the dough and roll each one. I find cutting method easy.

Keep the puris in the colander on a wire rack as you want steam to pass.

All the best, I am sure you can do it. If you have any doubts/problems/suggestions please mail me. I will surely get back to you.