Yield: Approx 50 medium puris
Time: 60 minutes.
Ingredients:3/4 cup Semolina (Barik Rava)
2 tbsp Maida (All purpose flour)
Salt to taste
Club soda water to knead the dough.
Oil for deep frying
Method:
1) Mix semolina, maida and salt together. Add soda water and knead a stiff dough. Cover with a damp cloth and let it rest for 15 to 20 minutes.
2) Make small balls (approx size of Blueberry) of the dough. Cover them with cloth to prevent drying.
3) Heat oil to deep fry puris. Roll the small balls into round puris and deep fry them. Oil should be of medium temperature. Oil temperature should not be too high or too low.
4) After frying the puris, put them on a wire rack (used to cool the baked items). and place a baking tray below the wire rack to save the oil which will drip from the fried puris.
5) Puris will be crispy. However, if they become soft, spread them over baking tray. Preheat oven on 200 F (93 C). Place the tray on the middle rack. Bake puris for 10 to 15 minutes. Puris will definitely become crispy and will stay crispy alteast for 3 to 4 days.
Related Recipes:
Pani for Pani puri
Stuffing for Pani Puri
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