Home-made Crisp Puchka Puris Recipe

According to legend of Mahabharata, Draupadi invented puchkas, at some places named as 'Paanipuri', 'Golgappa', 'Gupchup'even remembering the name our mouth starts to water. Once I read about the content of origin of pani puri. So goes like this, Kunti, mother in law of Draupadi, gave her wheat flour and some potatoes and told her to make something new out of it. Then Draupadi made small small puris of flour and boil and mashed the potatoes as filling and made some spicy water for the gravy and this led to invention of pani puri.

Panipuri or Phuchka is a type of snack that originated in the Indian subcontinent.
It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.

You can easily prepare this at home. I have tried many recipes, but it turned out to be soggy like puris. But this recipe you can try and test the taste. 

Ingredients :

1. B-atta/all purpose flour (maida)/whole wheat flour (atta) - 1 1/2 cup

2. Semolina (suji) - 1 1/2 cup

3. Baking powder - 1/2 tsp (pinch)

4. Warm water

5. Muslin/ cotton cloth

6. Vegetable oil - 1 cup(Deep fry)

Preparation :

1. Always take 1:1 ratio of atta/maida to suji. Usually the puchkawalas use B atta for the recipe, as it makes a more rough dough. But you can use general atta/maida at home.

2. Take 1 1/2 cup atta/maida to 1 1/2 cup suji along with a pinch of baking soda or 1/2 tsp baking soda. Mix the dry ingredients. (I tried both, atta and maida dough but maida dough makes it more crunchier).

*Don't add salt as it makes puchka soggy, like puri. Don't add oil.

3. Add warm water to the dry ingredients in small amounts gradually. Knead it for 8-10 mins. This will make the dough smooth and elastic.

*Neither a soft sticky dough, nor a very tough dough.

4. Cover the dough with a damp muslin cloth or a cotton towel. Wet the cloth and drain all excess water.

Don't press the cloth on dough, just cover it for 30 - 50 mins.

5. Cut the dough in small parts. Cover it in damp cloth. Dust your hands with little B atta/maida, make a small dough ball by rolling with your palm.
*Don't allow air to come in contact. Cover the dough in the whole process.

6. Press it with palm, tap it and make a shape of chapati, or, roll it using roll pin, a little thicker than chapati or alike chapati will do. The thickness should be as thin as 1-1.5 mm approx. Cut with a dough cutter or use the sharp edges of small bowl.

7. Place this small puchkas on a cloth/chatai in a row. Again cover this round small dough puchkas with dry cloth, so that air doesn't make it soggy. Repeat this process with the other maida doughs.

*Fry the puchkas in batches. Cover the rest dough else it will turn dry.

8. Heat oil in a kadhai to smoke point. Once the oil is hot enough, reduce the flame to medium. Fry 5-6 pieces at a time, make sure to keep the face of the fuchka that was on the chatai/cloth in the oil first. Press the belly of puchkas gently with the back of ladle and rotate to make it puff up and round. Drain the excess oil with tissue paper, cool it and then keep it in an air-tight container.

*Don't burn it. It will have a brownish-white colour and crisp texture.

For serving :

Tap at the center of puchka carefully, add stuffing of your choice or try from my recipe. 
https://xstaticzone.blogspot.com/2020/04/delish-stuffing-with-mouth-watering.html
Put a tsp of sweet chutney(optional), then dip it in tamarind green-water and consume immediately. Have a spicy blast in your mouth !!

*Prepare the water and stuffing before frying and cooling puchkas, so that you can serve them crunchy.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness.

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