Homemade Puri for Chaats - Puri Recipe

Pani Poori/ Golgappas is one of my most favorite chaat recipe and the list is endless. It carries way back to my school and college days. I rarely get chance to taste a plate of my favorite masala puri or pani poori as there were only minimal chaat shops near our house. But now it's seen every luke and corner of each street. There need not be any special reason to have chaats, and for me, whether it be winter or summer, i can have chaat's any time.

I was in a plan  to make these golgappa's at home and was not in a mood to buy store bought puris. So tried these mini puris at home and it turned out super perfect and crispy. It sure a keeper recipe. I tired both by using baking soda and soda water but the later is recommended. These puris can used for all chaat recipes, whether pani, sev, masala, bhel and goes on...

Puri for Chaats - Ingredients:
Preparation time: 30 mins | Cooking time: 10 mins | Recipe category: Chaats | Makes: 20-25 puris

Sooji /Semolina / Rava- 1/2 cup
Maida  - 2 tbsp
Club Soda water or Warm water - 3 tbsp
Salt as needed
Oil for Frying

Method:
1. Combine rava, plain flour, and salt
2. Add soda water little by little  to make a stiff and soft dough. Knead well and allow it to rest under a wet muslin cloth for 15-20 mins. 

 

3. Divide the dough into 2-3 equal portions. Roll in the dough on a counter top as thin as possible.  Cut into circles using a cookie cutter or small katori.

 

4. Heat oil and fry the puris over medium flame till they puff up and turn golden brown on both sides. ( press slightly each puri using a slotted spoon till they puff up in the oil).

 

Once cooled down you can store them in an airtight container upto a week.

My notes:

• Instead of soda water you can use warm water. It also works well. 
• Place the rolled puris under a damp cloth while one batch is frying.