Puri For Pani Puri – Marathi Recipe

Instructions

• Take sooji, salt, maida into a dish and mix well.
• Use fine sooji only and that too raw.
• Do not roast the sooji and coarse sooji won’t do.
• Do not change this proportion.
• Add a little water at a time and knead the dough.
• Transfer the dough into a bowl, cover and rest for about 7-8 minutes.
• Take the dough and knead it just once.
• Make small balls and roll puries.
• You also can roll a big chapatti and cut out small puries from it with the help of a lid or small dish.
• Roll puri as thin as possible.
• When puri is rolled, transfer it into a dish and cover with a clean cloth or dish.
• Do not roll lot many puries at a time.
• Roll few puries and fry them.
• If you roll many puries at a time them these will dry up and won’t puff up.
• Heat up oil in a pan.
• When the oil is nice and hot reduce the heat to low or medium to low.
• Drop puri in hot oil and press a little so that it will puff up really good.
• Fry puries on low or medium to low heat only.
• After frying for about 3-4 minutes from both sides when puri gets nice color from both sides, take it out into a dish.
• Puri for pani puri is already.
• Soak the dry peas over night.
• Add turmeric powder, salt and cook in cooker. Ragada is ready.
• Take puries in a dish.
• Break these a little at the centre, add ragada, finely chopped onion, spicy pani, sweet pani and a little shev.
• You can skip onion if you don’t like.
• Pani puri is already.