Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a mixing bowl, combine 1/2 cup of sooji (semolina), 1 teaspoon of all-purpose flour (maida), and a pinch of salt. Mix these dry ingredients thoroughly.

2. 2.Boil Water

   In a small saucepan, bring 1/3 cup of water to a rolling boil. Ensure the water is very hot, as this is crucial for the dough's texture.

3. 3.Knead the Dough

   Carefully pour the boiled water into the dry ingredient mixture. Use a spoon to mix initially, then knead the mixture by hand to form a firm dough. Continue kneading until the dough comes together and is smooth.

4. 4.Rest the Dough

   Cover the dough with another bowl or a damp cloth and let it rest for 15 minutes. This allows the sooji to absorb moisture and soften, making the dough more pliable.

5. 5.Re-knead and Divide

   After resting, briefly knead the dough again for a minute. Then, divide the dough into 3 equal-sized balls.

6. 6.Roll the Dough

   Take one ball of dough and place it on a clean, lightly floured surface (like a wooden board). Using a rolling pin, roll the dough into a thin, even circle. It should not be too thin, but thin enough to puff up when fried.

7. 7.Cut the Puris

   Using a round cutter (or a small glass), cut out small circular puris from the rolled dough. Carefully remove the excess dough around the cut circles.

8. 8.Prepare for Frying

   Place the cut puris on a plastic sheet or a plate lined with plastic wrap. Cover them with a clean, damp cloth to prevent them from drying out while you prepare the next batch.

9. 9.Deep Fry the Puris

   Heat oil in a deep pan or kadai over medium-high heat. Once the oil is hot, gently drop the puris one by one into the hot oil. They should puff up immediately. Gently press them with a slotted spoon to help them puff evenly.

10. 10.Fry Until Golden Brown

    Flip the puris and fry them until they turn golden brown and crispy on all sides. This usually takes about 1-2 minutes per batch.

11. 11.Drain Excess Oil

    Once golden brown, remove the puris from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

12. 12.Serve

    Your crispy homemade pani puri puris are ready to be enjoyed with your favorite pani, potato filling, and chutneys.