Hey friends I am here to present the most important integral
element of the popular chaat item in Indian street food menu - the puri (crispy
balls) of the Pani Puri (king of chaats). It’s served in different style and stuffing
with various names in different parts of India, Pakistan, Bangladesh and Nepal.While surfing I was surprise to find out that there are names
of pani-puri which I have not even heard of. The list of names I could find is mentioned
below:
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe, Pani
Ke Patashe, Pani ki Pakodi, Gol Gappa, Phoolki,
Watery Bread, Crisp Sphere Eaten.
You can add to it if I have missed any J
Ingredients
|
Quantity
|
semolina (suji/rava)
|
2 cup
|
maida (all-purpose flour)
|
3-4 table spoon
|
baking soda
|
1/2 tea spoon
|
salt
|
to taste
|
oil
|
for frying
|
water
|
to knead the dough
|
Crispy Fried Chaat Puri/ Bataashe Cooking Method:
1)Take a large bowl (parat), add all the dry ingredients and mix it well.
2)Slowly add little-little water and make a stiff dough (Please do not add oil into it or else the puris will become soft as soon as they cool down)
4)Check the dough after 2-30 minutes and knead it once again before making medium size balls(pade) [Always keep the dough covered because dry dough is difficult to roll]
5)Take the rolling board (chakla) and sprinkle some flour on it before placing the ball on it.
6)Then roll the ball into a thin large circle (because if the circle is thick the puris will not puff well)
8)Then cut out as many round puris( discs) form the circle as you can from the entire dough and place it properly into a large plate or thali and keep covering it with a damp cloth because if the puris become dry and they will not puff.
9)After that take oil in a pan ( kadai) and heat it moderately ( if the oil is less hot the puris will soak the oil and if heated more than the puri will be burnt.
11)If the oil is heated properly then the puri will puff and turn into golden brown color immediately, in case it is not puffing even after the temperature being moderate the apply a little pressure on the puri with the help of a slotted spoon and turn it( puri) to the other side for it to get cooked from both the sides.
12)You can fry one puri at a time or fry few puris together depending upon the size of your pan( kadai).
14)When done store the puris in a container or serve it hot in various forms. The choice is yours J
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