Classic Crispy Puri Dough for Panipuri

1In a large mixing bowl, combine 2 cups whole wheat flour, 1/4 cup semolina, and 1/2 teaspoon salt (½ teaspoon). Mix well to distribute the ingredients evenly.

2Add 1 tablespoon oil to the dry mixture and rub it in with your fingers until the mixture resembles coarse crumbs. This helps in making the puris crispy.

3Gradually add water, about 3/4 cup, little by little, and knead the mixture into a firm, smooth dough. The dough should not be too soft or sticky; it should hold its shape well.

4Cover the dough with a damp cloth and let it rest for 20-30 minutes. Resting helps the gluten develop and makes rolling easier.

5After resting, divide the dough into small lemon-sized balls. Keep them covered to prevent drying out.

6Lightly flour your rolling surface and rolling pin. Roll each dough ball into a thin, small circle about 2 inches in diameter. Keep the puris thin to ensure they puff up and become crispy when fried.

7Heat oil in a deep frying pan over medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface immediately with bubbles.

8Carefully slide one puri into the hot oil. It should puff up quickly. Gently press it with a slotted spoon to help it puff evenly.

9Flip the puri and fry until both sides are golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.

10Repeat the frying process with the remaining puris, maintaining the oil temperature for consistent frying.

11Allow the puris to cool completely before using them for panipuri. Store in an airtight container to keep them crisp.