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)
Once puffed, lower the heat to medium. Fry until they are deep golden brown on both sides. Frying on lower heat at the end "sets" the crispiness. 4. Cooling and Storing Never stack hot puris
Blend fresh mint, coriander, green chilies, ginger, and lemon juice. Mix with cold water, black salt, and a generous amount of Hing (asafetida) for that authentic street zing. This allows any residual moisture to evaporate, ensuring
The dough must be stiff . If it’s too soft, the puris will become chewy. Knead it well for 5–7 minutes, then let it rest under a damp cloth for at least 30 minutes so the semolina can hydrate. 2. Rolling and Shaping Frying on lower heat at the end "sets" the crispiness
Boiled potatoes, soaked black chickpeas (kala chana), roasted cumin powder, and chaat masala.
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.
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles.