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.
