Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep)
As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball.
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles.
Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida).
Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water.
Keep your rolled-out discs under a damp cloth until they hit the oil. This prevents a "skin" from forming, which stops them from puffing. 3. The Frying Technique This is where the magic happens.
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Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep)
As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball. Never stack hot puris
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles. This allows any residual moisture to evaporate, ensuring
Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida). Use a small round cookie cutter or a bottle cap (about 1
Add a pinch of baking soda and 1 teaspoon of hot oil. Bind the dough using lukewarm water.
Keep your rolled-out discs under a damp cloth until they hit the oil. This prevents a "skin" from forming, which stops them from puffing. 3. The Frying Technique This is where the magic happens.