Tuesday, 2 July 2013

Crispy Chaat Puri Recipe

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.
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,

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)
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,
3)Keep it aside for 20-30 minutes by covering it( dough) with a wet cloth
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,
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)
7)After which cut it into discs with the help of small( 2 inch) biscuit cutter ( vati/bati)
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,
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.
10)Test the temperature of the oil by putting one puri in the pan
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,
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).
13)Once done place the puris on a tissue paper/ kitchen tissue for it to drain.
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,
14)When done store the puris in a container or serve it hot in various forms. The choice is yours J

1
Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe,Patashe, Pakodi, Gol Gappa, Phoolki,