Crispy Chat Puri / ಚಾಟ್ ಪೂರಿ

Crispy deep fried Puris for different varieties of Chats

Ingredients:

2 cups Bombay Rava (Bansi Rava / Semolina)  /   ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ ರವಾ)

1.5 - 2 cups Corn flour  /  ಜೋಳದ ಹುಡಿ

1.5 - 2 cups Rice flour  /  ಅಕ್ಕಿ ಹುಡಿ 

1/3 tsp Turmeric powder  /  ಅರಶಿನ ಹುಡಿ

1/4 tsp Chilly powder  /  ಮೆಣಸಿನ ಹುಡಿ

Pinch of Asafeotida  /  ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  /  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

Oil  /  ಎಣ್ಣೆ 

Recipe:

Put 4 cups water, salt, turmeric powder, chilly powder, asafoetida in a pan and heat. 

Once it boils add 1 cup of semolina and mix well. 

Once it boils, add the remaining 1 cup of semolina and mix them well.

Switch off the flame and add rice flour, corn flour and allow it to cool for about 20-30 mins.

Prepare a stiff dough by adjusting the ingredients(flour, oil/water) (While pressing the dough it should not form any cracks. If it cracks then it should be kneaded properly by adding little amount of oil/water) Prepare grape sized balls from the prepared dough as shown in the picture below.

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Place the prepared balls on the plastic sheet. 

Pat them to thin round shape on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

This can also be prepared by rolling it like a chapatti, then take one small round shaped lid or bowl and press it over the rolled chapathi as shown in the picture below.

Take out the pressed puris carefully as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put the rolled / patted puris one by one to the hot oil. Fry both the sides of puri in medium flame until they are crisp.

Let them cool for around 30 mins and store them in an airtight container. 

This puris can be used for many chat items like Pani Puri, Masala Puri, Golgappa. 70-80 chat puris can be made from the above mentioned ingredients.

Tips (ಸಲಹೆ):

 * Since we cook the semolina, puri becomes crispy but it absorbs a little more oil. Hence place an extra tissue paper to absorb excess oil while storing

 * Keep the oil in high flame before frying the puris and then fry them in medium flame by turning them frequently

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 * ಸಜ್ಜಿಗೆಯನ್ನು ಬೇಯಿಸುವುದರಿಂದ ಪೂರಿಯು ತುಂಬಾ ಮೃದುವಾಗಿ ಬರುತ್ತದೆ ಆದರೆ ಸ್ವಲ್ಪ ಎಣ್ಣೆ ಜಾಸ್ತಿ ಹೀರುವುದರಿಂದ ಡಬ್ಬದಲ್ಲಿ ತೆಗೆದಿಡುವಾಗ ಟಿಶ್ಯೂ ಪೇಪರ್ ನ್ನು ಹಾಕಿ 

 * ಪೂರಿಯನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ದೊಡ್ಡದಾಗಿರಲಿ, ಆಮೇಲೆ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಪೂರಿಯನ್ನು ಆಗಾಗ ತಿರುವುತ್ತಾ ಬೇಯಿಸಿ 

Blog Links:

Golgappa

Masala Puri

Pani Puri

Video Links:

Golgappa

Masala Puri