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| Main ingredients | Whole wheat flour, Semolina, Salt, Baking powder, Papad khar, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1¾ cups whole wheat flour (gehun ka atta)
- ¾ cup semolina (rawa)
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon papad khar
- Oil for deep frying
Method
- Take whole wheat flour in a parat, add semolina, salt, baking powder and papad khar and mix well. Add 1 cup water, little by little, and knead for 5 minutes to make a stiff dough.
- Cover with a damp muslin cloth and set aside for 1 hour.
- Lightly knead the dough once and divide into small equal portions and shape them into balls. Further roll each ball into small thin discs.
- Alternately, you can use a papad press to make these discs.
- Arrange the discs at equidistance on a tray and air dry for 1 hour. Flip each disc and let them air fry for 1 hour more.
- Heat sufficient oil in a kadai. Gently slide in the discs, a few at a time, and deep fry till they puff up, and turn golden and crisp. Drain on absorbent paper.
- Allow the puris to cool down to room temperature. Store in an air tight container and use as required.
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