Its one of the most delicious Indian snacks, and seriously, whoever invented it, God Bless them!
Anytime of the day, with any variations, at any place, this dish will keep you drooling for a long long time!
These puris are made of semolina and a bit of refined flour, but in Pune, we even get moong dal pani puris which 'literally' melt in your mouth! I am still trying to get my hands on that yummy recipe! and as soon as I do, I will definitely post it...
30 - 35 Minutes
1 Hour Approximately
40 - 50 Puris
1 cup, fine
just enough to make a very stiff dough
Mix the refined flour, semolina and baking soda together. Bind them using little water at a time. The dough should be stiffer than a puri dough.*
Cover and set aside for 30 minutes.
Heat oil in a pan / kadai, make fist full dough balls of the prepared dough.
Roll them out to 2 mm thickness using as much maida as required.
Cut them into 6cm (diameter) discs and deep fry them.
After about 30 seconds, turn the puris and allow them to brown on the other side too.
Drain, remove and rest them in a colander to get rid of the extra oil.
Tastes Best with Date Chutney & Mint Water
Do not over knead the dough, as this would definitely make the puris chewy.
Extra puris can be stored in an air tight container for maximum 7-10 days.