How to make Crisp Puris - Crisp as crisp can be - these puris are made with semolina, ideal for paani puris.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Salt (नमक)

Cuisine : Indian

Course : Breads

Crisp Puris Recipe Card

Crisp Puris
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Crisp Puris checkout Nariyal Puri, Semolina Bread, Harcha. You can also find more Breads recipes like Italian Paneer Paranthas, Bahurangi Puri, Tandulachi Bhakri, Basic Pizza Bread.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crisp Puris Recipe

  • Semolina 1 cup

  • Salt to taste

  • Oil to deep fry

Method

Step 1

In a bowl mix semolina and salt. Add sufficient water and knead into a firm dough.

Step 2

Cover and allow it rest for about fifteen minutes. Make small pedas.

Step 3

Flatten the pedas and roll into small puris of one and half inch diameter and one mm thickness.

Step 4

Heat sufficient oil in a kadai and deep-fry the puris, turning once, on medium heat till golden brown, puffed up and crisp.

Step 5

Drain onto an absorbent paper and allow to cool before storing them.