Pani Puri - Indian Semolina Puffs
These thin small crisp balls are served by poking a hole in the tops and fill with a variety of Indian fillings, like spiced chickpea and potato or coconut chutney.
Preparation time: 40 minutes Quantity: Makes 12 - 14 Cooking time: 3 - 4 minutes
Ingredients
80g / 3 oz semolina
80g / 3 oz plain flour
2 teaspoons gram flour
1/2 teaspoon salt
1/2 cup luke warm water
oil to fry
Method
- Add all the ingredients together in a big bowl
- Mix by hand to form a dough ball
- Knead for 5 - 6 minutes
- Cover with cling film or a damp tea towel
- Leave to rest for 20 - 30 minutes
- Pull of small amounts the size of your middle finger nail and lay out on to a floured surface
- Roll each piece in the palm of your hand to form lots of little balls
- Roll each ball in a dust of flour, rolling flat to approx. 2 inch circles
- Place on to a tray layered with cling film covering each layer with cling film to prevent drying out
- Heat up the oil in a deep fat fryer or a wok
- Fry of the pastries agitating each one with a metal spoon so the pani puri puffs up to a thin crisp ball
- When golden, lift out and drain on kitchen roll