Typically I buy the puris from the store, they are of excellent quality and quite inexpensive, but I decided to learn how to make and perfect the puri just in case you arent able to find it. It was interesting that something that looks so simple can be so finicky. Once you master it, the advantage of making it at home besides eating a preservative free product is that you will have many more useable puris as the store bought ones often break in the box.
|Flour||1 Cup (16 tbs) (do not use whole wheat)|
|Semolina||1/2 Cup (8 tbs)|
|Warm water||1/2 Cup (8 tbs)|
1. Mix the flour and semolina together with salt.
2. Add the water a little at a time and knead the dough well for 10 -15 mins.
3. Cover with a wet cloth for 30 mins.
4. Divide the dough in half and oil your rolling surface and roll the dough till just a few mm in thickness.
5. Using a cookie cutter cut out circles and reserve the scraps in cling film.
6. Cover the cut circles with the wet cloth and repeat the process with the second half.
7. Roll out the scraps and cut circles out of them too.
8. Heat some oil and when it’s hot add the puris in, they will sink to the bottom and then float to the top.
9. Gently push down in a tapping motion on each puri and they will balloon.
10. Cook on both sides till golden brown and remove making sure you are not stacking hot puris one on top of another.
11. Allow the cooked puris to cool completely and then fry them again for the second time.
12. The spicy water should have ice and some bond added to it just before serving.
13. To assemble the Pani puri, make a hole in the top of the puri, add some of the filling, add a dollop of the tamarind chutney and then dunk in the spicy water and serve