Crispy Semolina Puri for Pani Puri | Sooji ke Gol Gappe (Batashe)

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My husband is madly fond of Golgappas/Pani Puri (Indian spiced water balls) and here in Singapore, we do not get them so easily. A few months back we got a phone number of one aunty who makes the puris for golgappas on order, so, we tried getting a batch from her. Though they were crisp, we were still sort of unsatisfied because of a weird smell that emanated out of the golgappas. It was after this event that I thought of making the puris myself; watched a lot of videos on Youtube and tried an endless number of recipes but never got a success. Luckily my mother-in-law was here with us the last month and knowing her excellent culinary capabilities, I was sure she would be able to help me out perfecting the recipe...and lo ! here I was with these amazingly crisp and crunchy puris that my husband enjoyed to his heart's content.   

You would notice my puris have cut-out edges, that is because I could not find a round cookie cutter and therefore cut them using a cut-out edged cookie cutter. You can use any cutter or even a steel glass or lid measuring diameter of 4 to 5 cms. to shape the golgappas. For further details and steps, scroll below.

Crispy Puri for Pani Puri

Ingredients

Semolina (rava/sooji) - 1 cup
Whole wheat flour - 2 tbsp
All purpose flour (maida) - 1 tbsp
Salt - 1/2 tsp
Oil - for deep frying
Luke warm water - for kneading the dough, approx. 1/2 cup

Crispy Puri for Pani Puri


Crispy Puri for Pani Puri

Method

1. In a bowl, mix in sooji, maida, atta and salt.
2. Knead a semi-stiff dough using little luke warm water at a time. Kneading would take about 10 minutes but you will really get a smooth and elastic dough, yet stiff enough to roll out the puris.

3. Cover the dough with a damp cloth and let it rest for about 30 minutes.
4. After 30 minutes, again knead the dough for a minute or two.
5. Divide into 4 equal portions.
6. Roll out each portion thinly to a thickness of about 1 to 2 mm.
7. Using a cookie cutter, a steel glass or a lid, cut out discs from the rolled sheet of dough.
8. Continue the same for the remaining of the dough.
9. Heat oil in a kadhai. Once it is piping hot, reduce the flame to medium and gently slide the cut-out discs in oil. Press them with back of ladle and the discs would puff up. Fry them on both sides until they turn golden and crisp. Make sure to maintain the heat all throughout. Also, do not over fry as they may turn dark.
10. Dish out the fried puris on an absorbent paper. Once they are cooled, store in air-tight container.

Crispy Puri for Pani Puri

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- Anshu

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