Puri Recipe for Pani Puri

Puri for chaat recipes are round shaped small crispy puri which is small enough to easily fit in your mouth, is a must have ingredient in many chaat recipes like pani puri, dahi puri etc. These are hollow which allow to make a hole on top and fill them with your favorite filling and enjoy them in a bite.
These are easily available in stores at India. But back in KSA we dont get the puris and not even yummy chaat items. So we got to prepare the puris at home and enjoy them with the prepared stuffing. Homemade is the best and healthy too. So lets get into making this small crispy puris.

Ingredients :

• Fine Rava/ Semolina - 1 Cup
• Wheat Flour - 1 tbsp
• Salt to taste
• Water for kneading
• Oil for rolling & frying

Method :

• In a bowl take unroasted rava, wheat flour, salt and mix well.
• Add water in parts and knead the dough. Rava absorbs water while kneading. Dough should not be very soft nor too hard.
• Cover the dough with damp cloth and allow it to rest for 30 minutes.
• Knead the dough again until smooth texture.
• Make small balls out of the dough. Cover them with damp cloth till u roll them.

• Grease the surface with oil and roll each ball into small puri and arrange them on a plate.

• Another way of rolling is to divide the dough into 3-4 equal portions. Take each portion and roll them into large roti with thickness of phulka or chapathi. It should not be very thin nor thick.

• With the help of a round cookie cutter or lid, cut the rolled dough into small discs. 

• Remove the extra dough and mix it with remaining dough. Arrange small puris on a plate and cover with damp cloth if you are not frying them immediately. Repeat the process for remaining dough. 

• Heat oil in a kadai on medium flame. When oil is medium hot, slide one puri at a time into the oil and press lightly to help them puff up. 
• You can fry 6-8 puris at a time until crispy and golden brown on both sides.

• Drain them onto a absorbent paper to absorb extra oil.

• Store them in an airtight container after they cool down. Use them for chaat recipes like Pani Puri & more chaat recipes which I will be posting shortly.