Poori for Pani Poori

Poori for panipoori

Prep Time: 5 min   

Cooking Time: 30-45min

Level:   Moderate

Yield:    50 pooris 

Ingredients

¼ cup Plain flour (Maida)

¼ cup Whole-wheat flour                                          

½ cup Semolina (Sooji/ Rava)  

¼ tsp. salt                                  

Water for kneading                                                            

Oil for frying   

Instructions

In a bowl, mix whole wheat flour, plain flour, semolina and salt.  Add little water at a time and knead  into a firm dough. Dough should neither be too hard/thick nor too soft or sticky. (If dough is sticky add semolina and adjust into semi – stiff dough).                                                       

Cover the dough with a clear wrap or damp muslin cloth, keep it aside for 30 mins.

After 30 mins, divide the dough into equal sized balls.

Place the ball (one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 2 mm

With a help of a steel small lid or glass or cookie cutter having a diameter of 4 to 5 cms cut out small circles from the rolled dough.

Heat the oil in a heavy bottom or deep kadhai till piping hot.

Deep fry the circles in the oil and with the help of the back of a ladle slightly press it.  This will make the puris to puff up.

Fry till golden brown and crisp. Take the puris out and place them on absorbent paper or paper towel to remove excess oil

Repeat the same for all the dogh balls.

Cool the place the puris and store in a airtight container.