For as long as I can remember, my mom has always made these perfectly shaped crisp puris at home which went into making a variety of Chaats. The puris are very tasty and definitely different from store bought puris.
Home made Chaat is scrumptious as is and these puris add to the yumminess! It may seem like a lot of work but I made one batch of these puris in under and hour and it took my family even lesser time to finish all the puris at once!! :D I made Masala Puri and Floating Pani Puri.
These Puris can be made well ahead of time, so there is no rush on the day you plan to actually make the chaat. This recipe makes about 80-100 puris, you can make all of it and store so you have puris on hand when the chaat craving hits out of the blue (happens to me all the time! :D) or you can halve the recipe.
Pani Puri Puris
You will need:
1.5 cups Fine Sooji/Chiroti Rave (Fine Semolina)
1/2 tsp Salt
2 tbsp Oil
Oil for deep frying
Rolling pin, 1.75” cookie cutter
Combine the fine sooji and salt in a medium bowl. Add oil and combine. The dough should hold shape when pressed into a fistful. Slowly add enough water to make a soft smooth dough. The dough shouldn’t be too stiff or sticky. Cover and rest for 30 minutes to an hour.
Pani Puri Puris
You will need:
1.5 cups Fine Sooji/Chiroti Rave (Fine Semolina)
1/2 tsp Salt
2 tbsp Oil
Oil for deep frying
Rolling pin, 1.75” cookie cutter
Combine the fine sooji and salt in a medium bowl. Add oil and combine. The dough should hold shape when pressed into a fistful. Slowly add enough water to make a soft smooth dough. The dough shouldn’t be too stiff or sticky. Cover and rest for 30 minutes to an hour.
Set the oil to heat in a deep pan on medium high heat. Knead the dough for a few minutes after it has rested. Divide the dough into 3 portions. Roll out one portion thinly using a rolling pin.Keep remaining dough covered. Use a cookie cutter to cut circles. Cut them as close to each other as possible. Remove circles, and gather the scraps. Gather the scraps and roll into a ball before re-rolling. Fry one batch of puris first before cutting out more.
Test the oil temperature by dropping a pinch of dough into the oil. If it rises quickly to the top then the oil is ready. Slide in the cut circles, the puris will puff up almost immediately. Fry for 15-20 seconds on one side and flip to brown on the other side. Once the puris are crisp, remove to a paper towel lined plate. Lower the heat to medium low while you roll and cut out more puris. Repeat until all the puris are cut and fried.
Cool puris completely before storing in an air tight container. All the puris puffed up but you may get some flat ones. Those work perfectly to make Masala Puri or Papdi Chaat.
Floating Pani Puri:
Traditionally, filled puris are served with a tangy spicy pani to make Pani Puri. On my last visit to Bangalore, I got a taste of these floating pani puris and loved the idea. I have no clue about the origin of the name or why these were served this way, all I know is it tasted just as delicious! :D
Traditionally, filled puris are served with a tangy spicy pani to make Pani Puri. On my last visit to Bangalore, I got a taste of these floating pani puris and loved the idea. I have no clue about the origin of the name or why these were served this way, all I know is it tasted just as delicious! :D
You will need:
Pani Puris, as many as needed
1/2 cup Dried Peas (Vatana)
1/4 cup Onion, chopped
1/4 cup Grated carrot
1 tbsp Chopped cilantro
1 Cup prepared Pani (recipe below)
Meeta (Sweet Tamarind chutney), optional
Pani Puris, as many as needed
1/2 cup Dried Peas (Vatana)
1/4 cup Onion, chopped
1/4 cup Grated carrot
1 tbsp Chopped cilantro
1 Cup prepared Pani (recipe below)
Meeta (Sweet Tamarind chutney), optional
Pani for Pani Puri:
Grind to a smooth paste - 1/2 cup fresh Mint leaves, 1/2 cup fresh Cilantro, 4 green chilies. Add this paste to 2 cups cold water with 1 tablespoon Pani Puri Masala (store bought), salt to taste and a pinch of Chaat masala. Combine well. Adjust to taste and serve as needed.
Soak dried peas in sufficient water for 4-6 hours. Boil the peas in a pressure cooker for 2 whistles until soft. Drain the water.
To assemble: Gently crack the top of each puri. Combine the onions, grated carrot and cilantro in a bowl. Fill each puri with the boiled vatana and the onion carrot mixture. Place filled puris in a shallow bowl. Pour 1/4 cup pani over the puris. Add little more if needed. Serve immediately. These are best assembled when ready to eat since the pani will make the puris soft. You can add little meeta to the puris too if needed. I do enjoy a bit of sweet in every bite so I do add meeta in mine.
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