Puchka

Puchka is known as king of street food in Kolkata. It is one of the popular street food in Kolkata. It is also known as Pani puri and golgappa. This street you can find at any place but many people referred to make at home because of hygienic problems. So for that reason today I came with this simple and quick recipe for puchkas which you can easily make it at home. 

Ingredients:

Sooji or rava - 160gm

For making dough oil is needed - 1 tsp

Baking soda - 3 to 4 pinches

Salt - ¼ tsp salt

Maida or purpose flour - 1 tbsp

Oil for deep frying

How to make puchkas/puris-

Step:1-  First in mixing bowl, take sooji or rava, 1tsp oil, baking soda and salt as given above. With the help of your fingers mix the all ingredients with oil evenly.

 Step:2- Now add 1tbsp maida/purpose flour to the mixture and mix it very well so that all the ingredients mixed well.

Step:3- Now add 3 to 4 tbsp water to the mixture and mix again. Then add 1 tbsp water more to the mixture and begin to knead the dough. Sooji absorbs a lot of water at the time of kneading so you need to add water accordingly. Properly kneading is very important for getting the suitable texture for pani puri. Keep it in your mind that dough need not to be too soft and nor too hard. If by any change you make dough soft then add 2 to 3 tsp sooji more and if dough is very hard then add or sprinkle some water to it and then knead it well.

Step:5-  The sooji dough needs to be elastic. The right texture of dough is very important for making the puris more crunchy and tasty. Knead it to a semi soft elastic dough.

Step:6- Now keep the dough into a bowl or pan and cover it with moisture towel or clothes and keep it aside for 30 minutes.

Step:7- After 30 minutes knead it again.

Step:8- Now divide the dough into two to three parts. Take one part begin to roll. Don't add any dry flour while kneading. Keep other parts of dough covering with moisture towel.

Step:9- Roll a large round of the dough. Keep on rolling it and make it thin because if dough is not properly rolled then the puris won't puff off.

Step:10- With a cookie cutter or a small bowl, cut the round into small rolls. 

Step:11- Remove the dough edges and keep the rounded dough into a plate without touching with each other. Keep that rolled puris covered with moist kitchen towel. Take the dough edges and roll it and make the from it in a same way.

In this way make all the puris and cover it with moist towel.

Step:12- Heat the oil for deep frying in a pan or kadhai. The oil should be medium hot. Add a tiny piece of the dough to the oil and if the dough comes up to the surface that means you oil is ready for frying.

Step:13- Put more puris to the oil. Then will come up to the surface of oil as soon as you add then to the oil. I can fry 5 to 10 puris at a time it totally depends on the size of your pan or kadhai.

Step:14- With the help of the spoon flip them once they come up. Flip them a couple of times.

Step:15- Even after oil stops sizzling, continue to fry the puris until it turn into golden. So that they become crispy. Frying this way it makes puris crisp from outside as well as from inside.

Step:16- Now drains the puri on kitchen towel. There will be some flat puris which you can use them for making papri chaat or bhel puri.

Step:17- continue to fry all the puris in this way. Drain puris on the paper towel so that all the excess oil removes.

Step:18- Once the puris cool down put all the puris immediately into the jar and close it tightly.

Step:19- Now your puris are ready to making pani puri. You will get 50 to 60 puris from this recipe. They stay crisp for a month if it was store in a right jar.

If you like the recipe then do share it with your friends and family and don't forget to give us your valuable feedback. It matter a lot to me.

Yeah one more if you have anything to ask about recipes you can ask me.. I would love to answer all your queries.

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Thank You!!!