Puri (of pani puri)
Call it golgappa, pani-puri, phuchka, batasha or phokcha whatever you like, but the name itself brings tingling sensation to the tongue. I am a great golgappa lover. I remember as I kid I used to eat 50 golgappas in a go and then used to drink 2-3 glasses of golgappa water 😛 . Since I’ve got reflux problem now and cannot handle much of these foods, so I restrict to meagre 20 🙁 . When I shifted to Dubai, I was not much aware of the place and had no idea where to get the golgappas. So I started trying to make it at home. With few failed attempts, finally, now I’ve a foolproof recipe. Here it goes:-
* Sooji/semolina – 1 cup
* All-purpose flour/maida – 2 tbsp
* Baking powder – 1 pinch
* Salt – little bit
* Oil – for frying
* Mix all the ingredients well in a big bowl (except oil, ofcourse)
* Now knead the dough for atleast 5 minutes with warm water (not hot).
* Apply little oil on your hand and smear it over the kneaded dough.
* Cover it with a wet cloth and let it rest for 1/2 hour.
* Now make small puris of the dough.
* Heat oil medium to high and then fry those puris.
All ready!! 🙂
Few points to be noted:-
* Let the pooris cool down and then store them in an airtight container. It should last upto 2 weeks (that’s the maximum I have tried)
* Always fry the pooris on little higher flame, else it will not puff fully plus it will soak lots of oil.
* If you get few deflated pooris, use them as papdi.
* The dough should be little on the tighter side.