Here's the recipe of everyone's favourite - Golgappe aka Pani Puri!
Let's see what all we need to make it and the method of preparation.
Ingredients Required:
1. Rawa/ Semolina - 1 cup (150 gms)
2. Oil - 1½ tsp
3. Baking Soda - 3 to 4 pinches.
4. Salt - ¼ tsp
5. Maida/ Refined flour - 1 tbsp
6. Water - 8-10 tbsp
Method of Preparation:
1. In a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (150 grams), 1 tsp oil, 3 to 4 pinches of baking soda and ¼ tsp salt.
2. With your fingers, mix the oil evenly with the sooji and salt solution.
3. Now add 1 tbsp maida/all purpose flour to this mixture.
4. Mix well and add 3 tbsp water first.
5. Add 1 tbsp water more and begin to knead the dough. Sooji absorbs water while kneading. Hence add water in parts while kneading. Then add 2 tbsp more of the water and continue to knead. I usually add 6 tbsp of water. Depending on the quality of sooji, you may need to add a bit less or more. The kneading is very important in getting the perfect pani poori texture. The dough is not soft nor too hard. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead.
6. The rava puri dough should be elastic. Gluten strands need to be formed, which gives structure and shape to the pooris. The correct texture of the dough, also help in puffing pooris and helps in them staying crisp. Knead very well. elasticity helps in rolling dough without cracks and thinly. When rolling, the dough should roll easily without any cracks.
7. Knead nicely to a semi soft elastic dough, cover with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes atleast.
8. Now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel.
9. Roll to a large round. You see there are no cracks in the rolled dough and the dough has a good elasticity. You can flip the entire rolled dough without it breaking or tearing apart.
10. Keep on rolling to a thin and even round. The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up properly.
11. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the pooris won’t have an even and uniform shape.
12. Remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly.
13. Slide the puris into medium hot oil , they will puff up quickly as soon as you add them to the hot oil. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan. Nudge the pooris with the frying spoon so that they puff up.
14. With a slotted spoon flip them, once they puff up. Flip a couple of times.
15. Even after oil stops sizzling, continue to fry the pooris till light golden or golden. Even after they become golden, keep them in the oil getting fried for a few seconds, so that they become crisp.
Tips for making rava puri for golgappa or pani puri or puchka
1.Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.
2.Ensure that all the rolled puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.
The above tips comes from experience. Just before frying remove the damp cloth.
You could fry 4 to 7 puris at a time.
Do not add oil to the dough while kneading as the puris will become soft later.
3.The dough has to semi soft with gluten strands formed in them. There has to be elasticity in the dough. These factors give a crisp puri. The crispness stays even after the pooris are cooled and even later.
4.Maida or refined/all purpose flour is used for binding the dough. Avoid adding more maida to the dough. If the dough is not binding well, then you could add a few teaspoons more of maida. But don’t add too much.
5.The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.
Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.
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