Puri for Bhel or Pani Puri

Hey Friends!!!! Finally I have posted the recipe of the Puri for Bhel and Pani puri. I have mentioned about adding baking powder in this dish which is totally optional.Baking powder makes your pooris to puff, though I did not use it, I guess you could make it out with the picture of my poori.If you really want a puffed poori you can try using the Baking powder and tell me how it turned out. And its better to use the fine sooji for this recipe.

Ingredients:

1 Cup of Fine Sooji
2 tbsp of Maida or All Purpose Flour
A Pinch of Baking powder ( optional)
1/2 cup of luke warm water (approx)
Oil for frying
Salt to taste

Method:

1. Mix Sooji,Maida, salt and water in a bowl and knead it for atleast 4-5 mins. It should not be sticky.Generally sooji absorbs more water and it does not stick.
2. Add little oil to the dough and knead for few more minutes..
3. Cover it with a paper towel or damp cloth and leave it aside for 15-20 mins.
4. Now roll them into big chapathis and cut them with a small circular lid. This saves your time. Else you will get tired rolling them into very small pooris.
5. Heat oil in a pan and fry the pooris until they turn crispy.
The above measurement makes approximately 40 pooris, so you can store them in a ziplock . Stays fresh and good for a week. You can use these pooris for making Bhel Puri or Pani puri .