Puri For Pani-Puri

firstly, in a large mixing bowl take sooji and maida
also add pinch of baking soda, salt and 1 tsp oil. combine all the ingredients well.

Add 2 tbsp water first. Mix again. Then add 1 tbsp water more and begin to knead the dough. Sooji absorbs water while kneading. Add water in parts while kneading.

Then add 2 tbsp more of the water and continue to knead. The kneading is very important in getting the perfect pani poori texture. The dough is not soft nor too hard.

The rava puri dough should be elastic. Elasticity helps in rolling the dough without cracks and thinly. Grease the dough with oil. cover and rest for 30 minutes.

After 30 minutes, knead the dough again making sure the dough is stiff absorbing moisture.

Now divide the dough into two parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining dough covered with the moist kitchen towel.
furthermore, roll the dough as thin as possible using a rolling pin.

Using a cookie cutter gives even shape and size to the pooris.

Heat oil for deep frying in a kadai or pan. The oil should be medium hot. Drop the prepared puri and press with the spoon to puff up.
once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.

fry the puri till golden brown and crisp. Remove the puri and drain over tissue paper to remove excess oil.
finally, golgappa puri is ready to Make pani puri, dahi puri or ragda puri or puchka from these homemade puris or golgappas.