Resting Time : 30 mins
Makes : 30 Puri
Cooking Time : 1 to 1.30 mins per batch
Rava / Sooji / Semolina – 1/2 cup
All Purpose Flour / Maida – 1.5 tsp
Salt – a pinch
Warm Water few spoonfuls
Oil – 1/2 tsp + For deep frying
Take sooji and salt in a bowl, add in little spoonful of warm water and rub it well with your fingers. Let it sit for 5 mins
Now add in flour and knead to a soft dough. Knead well for 5 mins.
Add in oil and cover with a bowl and let it rest for 30 mins.
Now divide into equal balls. roll each ball into thin circle. cut little puri from it using a small lid.
Heat oil for deep frying, drop puri in hot oil and press on top using a spoon, it will puff up. now flip over and cook on low heat till golden and crispy.
Drain on to a paper towel.
Use this in your chaat recipes,Store this in a air tight container for upto a week.
1)Dont add too much water in the sooji, it may need just few spoon.
2)Dont add too much flour, it will make the poori soggy.
3)Knead the dough really well.
4)Frying the poori in medium hot oil for a longer time makes it crispy. If you fry on hot oil, it will turn golden soon but as it cools it will get soggy.
5)You can store this in a air tight container for upto 1 week.
6)When you are making the puri, always keep the dough covered or it will dry up.
|Take your ingredients|
|take some water in a sauce pan|
|heat it till it gets warm|
|Take sooji / rava in a bowl|
|add in some salt|
|pour in some warm water|
|rub with your hands|
|let this sit for 5 mins|
|now add in flour|
|knead to a soft dough|
|now the dough is done|
|drizzle in few drops of oil|
|cover with a bowl and set aside for 30 mins|
|divide it into three portion|
|take a ball|
|roll it thin|
|you have to roll as thin as possible|
|look at the thickness|
|now take a small lid|
|cut it into circles|
|remove the excess dough|
|Drop drop this in hot oil|
|once it is dropped|
|press the top with a spoon|
|it will puff up|
|you have to cook on low flame till both sides gets golden|
|just like this|