Pani Puri

Category: Bakery products

Kitchen: indian

Ingredients
Semolina	160 ml
Flour	50 ml
Salt	1/2 tsp (under the knife)
Baking powder (soda)	1/3 tsp (under the knife)
Alkaline mineral water (regular mineral water can be used)	70 ml
Vegetable oil for deep fat	200-250 ml

Cooking method

The weight of the products is indicated in milliliters. There are very few loose ones to weigh them. For convenience, I used a MV cup. Any small scale container can be used. Pour food up to the mark indicated in the recipe.
1. Thoroughly mix semolina, flour, salt, baking powder. If you use water "Soda" - baking powder is not needed.
2. Pour out the water and thoroughly grind the free-flowing mixture with water with your hands so that there is no dry place in the dough.
3. Knead the hard dough (5 minutes). If you try to pull a piece off the dough, it won't stretch.

4. Cover with a damp cloth and leave for an hour. In many recipes, the time is written in 15-20 minutes. But I didn't really like the dough.
5. Knead the dough again (5 minutes). It becomes homogeneous, elastic, rubbery. And stretched with a stretch.

6. Roll out a thin layer of dough. I rolled out the last rolling on the 5th position on the Marcato Atlas dough sheeter twice. (9 total) You can also roll it into 6. The walls of these puris will be very thin. When rolling out the dough, it is not necessary to sprinkle flour.
7. Cut out small circles for mini-puris (6.5 mm for me). Puri can be of any size.

You can give the circles an egg shape.
To do this, scroll the circle again on the dough roll (5), slightly pulling the upper part of the circle up.

Whoever does not have a dough roller, but does have a Tortilla Maker, you can tear off small pieces from a piece of dough, roll them into balls the size of a cherry or larger, depending on what size of puri you want to get. Put three cherries in the Tortilla Maker. We press them and get round blanks. The dough can be rolled out with a rolling pin. To facilitate the work, the cutting board and rolling pin will need to be oiled. The dough rolls out hard.
Cover the puri blanks with a towel to prevent them from drying out.

8. Heat the oil well. Average fire.

Important! The oil should not boil, smoke, boil. If the first cake thrown into the butter does not inflate, it has not yet warmed up. And if it is inflated with numerous bubbles, as in the photo, the oil is too hot and the heat must be reduced.

I roasted puris in a round-bottomed cast-iron pot.

9. Fry puri. We arm ourselves with a slotted spoon. Dip the cake into the butter. It must be completely sunk in the oil. The cake begins to float. We slap it with a slotted spoon for a couple of seconds and do not let it float up. When the cake is inflated, turn it in oil and throw the next piece. You can fry several pieces at the same time. Fry until golden brown.

If the workpiece is rolled very thinly, then you can fry until a light cream shade. Puris are fried very quickly.
10. Put the fried puris on a paper towel and cover with a napkin on top to remove excess oil as much as possible.

11. Leave the puri to cool and dry. They become like chips. Thin and crunchy.
Puri can only be lightly fried in oil and then cooked in the oven until tender. Such puris will be less fatty.
If, after cooling, put the puri in a plastic bag. They will be relatively soft, they won't give up! Hindus don't do that. And it is very convenient for me to put pate or a little jam in such a soft ball. The balls are very versatile!

The dish is designed for

from this amount of dough, 20 cakes with a diameter of 6.5 are obtained

Time for preparing:

30 minutes +1 hour for the test

Note

Better to see once! To see how puris are fried, we watch from 7 minutes.

How and with what puris are eaten. Use your finger or spoon to make a hole in the puri and place the filling.

In India, mini puris are filled with a filling, for example, boiled potatoes mixed with spices and onions (maybe peas), chutneys are added and then they scoop up "pani" - water generously flavored with spices, herbs and pepper.

I stuffed the puri with rice and chutney, just a salad, and made scrambled eggs in the oven. It is very tasty to eat puri only with hot and sour chutney, there are a lot of options!

BON APPETIT !

Admin

Sveta, what an interesting recipe for buns, such air I will bookmark!
I love such openwork trinkets GREAT!

lana19

Tanechka ! Thank you !

The most interesting thing about cooking is watching the cakes inflate.

Natalishka

Cool recipe. Thank you Sveta

Mar_k

lana19, Very interesting! I wrote it down for myself! I will definitely do it! Thank you!

Tanyulya

Oh, how interesting !! I read about Puri, but I didn't fry it myself. Sveta, thank you

lana19

Girls! So glad ! Thank you for your attention to the recipe!

Ideally, to puri must be served lady .

This spice-name lime new water. We scoop up the filled puri with this water and get something like a soup inside a ball. But I imagined how much pepper there will be in one small cake! The filling is with peppercorns, the chutney is spicy, and the water is fiery-sour spicy, and even with a mint chill!

I'm not ready for such experiments yet!

Going to make a moderately spicy spicy chutney apple pineapple barberry new!

lana19

Today I cooked spaghetti for breakfast in the Brand 6060 pressure cooker.

I installed a rack-grid with an additional shelf in the bowl. She put mini-puris (4 pcs) on a plate. I made a bigger hole. I put some grated cheese, chopped tomatoes, greens inside. Broke an egg into each cake. Salted and pepper with red paprika. She put the plate on the wire rack.

In 10-15 minutes we got a great breakfast and spaghetti and eggs, all in one saucepan! The eggs are delicious. No wet dough taste.