Panipuri puri in Roti maker

            

 

 

Ingredients

Suji - 1 Cup

Salt- ¼ Tsp (Optional)

Water 112 ml to 125 ml (or use ½ cup)

 

Instructions with Tips

1- To make a dough, mix and knead all the ingredients together-You don’t need to knead the dough very well.

 

2 - Place a dough in airtight container or just cover it with a lid and let it sit for 2 hours.

 

3 - After 2 hours of rest, divide some dough into small marble size balls

 

       Do not make so many balls at once otherwise they might get dry or stick together.

if you still wish to make all balls together, apply some oil or some dry wheat flour to keep them separate from each other, and also keep them covered to prevent from drying.

 

4 - Now set the roti maker for heating and also set some oil for heating

 

5 - Before you start pressing the puris, let the machine reach to the high heat.

 

6 -  You can press 1 to 4 puris at a time, do not press more than 1-2 puris at a time if you are learning this recipe for the 1st time.

when you place a little piece of dough in a roti maker, press it quickly and hold it even after you hear the sound.

 

7 - If your oil is not ready for frying, cover your puris with a piece of cloth to prevent them from drying, They will not pop well otherwise.

 

8 - If your machine hasn’t heat up well, your puris will be thick and If your dough is tight, your puris will not become perfect round.

 

9 - For frying, make sure your oil is on high heat when you start frying.

Then immediately  turn the heat down to medium to low.

first high temperature will help puris to pop up well like a ball and turning the heat to low will help your popped puris to become golden slowly. This way it will loose all the moisture inside and become crispy.

following this step carefully will help you to make crispy puris which stay crisp for the longer period of time.

 

10 - You also need to stir the puris frequently during frying to make them even crisp and even in colour.

 

11 - After you fry them, place them in a pan which has holes on the bottom, This will help to drain all excess oil from your puris.

12- Whenever I make puris, I separate some big puris for Dahi puri, all medium for panipuri and if I get some small puris or some puris which have not popped well, I keep them to use in Bhel.

 

13 - Let your puris come to the room temperature and after that wait for 1 to 2 hours before you store them in the airtight container or a zip lock bag.

 

 Enjoy your puris now or use them within 2-3 months.