PURI FOR PANI PURI

Ingredients:

(For approx 100 puris)

Fine Sooji or Samolina – 1 cup

Salt – 1/2 tsp

Warm Water – 1/4 cup

All-Purpose Flour (Maida) – 2 Tbsp

Oil – 2 tsp

Oil – for deep frying

Method:

1. In a  mixing bowl, add Sooji and Salt. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle  Oil and knead again for 10 minutes.
5. Wrap dough in a plastic wrap and let it rest for 30 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or you can use tortilla maker to press puries. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel.
8.  Bring to room temp before storing in an airtight container.

       Don’t forget to check for the pani for pani puri