How to Make Crispy Poori for Pani Puri Without Refined Flour

Creating a crispy poori for your pani puri without using refined flour can be achieved with a simple recipe. In this guide, we'll walk you through the process using a combination of whole wheat flour (atta) and semolina (suji). This method will ensure your pani puri is flavorful and truly satisfying.

Ingredients

1 cup whole wheat flour (atta) 1/4 cup semolina (suji/rava) 1/4 teaspoon baking soda (optional for extra crispiness) 1/4 teaspoon salt (adjust to taste) Water as needed for kneading Oil for deep frying

Instructions

Step 1: Mix Dry Ingredients

In a mixing bowl, combine the whole wheat flour, semolina, baking soda (if using), and salt. Mix the ingredients well to ensure a uniform blend.

Step 2: Knead the Dough

Gradually add water to the mixture and knead it into a smooth and firm dough. The dough should not be too soft because it should be firm enough to help achieve crispiness.. If the dough is too soft, it won't puff up properly when fried. Make sure it is slightly stiff to hold its shape and achieve that perfect crispiness.

Step 3: Rest the Dough

Cover the dough with a damp cloth or plastic wrap and let it rest for about 20-30 minutes. This rest helps in gluten development, making the poori more crisp and airy.

Step 4: Divide and Roll

After resting, divide the dough into small, equal portions (about the size of a marble). Roll each portion into a small ball and then use a rolling pin to flatten each ball into a small disc about 2 inches in diameter. For extra crispiness, roll these discs as thin as possible. This step is crucial for achieving that perfect, crispy texture.

Step 5: Heat Oil

Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If the oil is hot enough, the dough should sizzle and rise to the surface.

Step 6: Fry the Pooris

Carefully slide the rolled disc into the hot oil. Fry until the poori puffs up and turns golden brown, typically about 30 seconds to 1 minute per side. To help the poori puff up, use a slotted spoon to gently press down on it while frying. This step ensures that it will rise and become airy and crispy.

Step 7: Drain Excess Oil

Once done, remove the poori from the oil and place it on paper towels to absorb excess oil. THIS STEP IS CRUCIAL FOR ADRY, NON-GREASY POORI.

Step 8: Serve

Allow the pooris to cool slightly before serving them with your favorite pani and fillings.

Tips

Ensure that the oil is hot enough: If the oil is not hot enough, the pooris may become greasy and not puff properly. Add flavor: You can add a pinch of ajwain (carom seeds) or cumin seeds to the dough for additional flavor. Healthier option: Experiment with adding besan (gram flour) or rice flour in place of some of the whole wheat flour for a healthier option.

Enjoy your homemade, crispy poori with your pani puri! This recipe ensures a delicious, wallet-friendly alternative to using refined flour.