Spiced Semolina Puries

1.In a large mixing bowl, combine the semolina, all-purpose flour, carom seeds, cumin seeds, red chili powder, turmeric powder, and salt. Mix well to evenly distribute the spices.

2.Add the finely chopped coriander leaves to the dry mixture and stir gently.

3.Gradually add hot water to the mixture, stirring continuously to form a firm but pliable dough. Adjust water quantity as needed; the dough should not be sticky.

4.Cover the dough with a damp cloth and let it rest for 15-20 minutes to allow the semolina to absorb moisture and the dough to become smooth.

5.After resting, knead the dough briefly on a clean surface until smooth and elastic.

6.Divide the dough into small lemon-sized balls and roll each ball between your palms to smoothen.

7.Using a rolling pin, roll out each ball into a very thin circle, approximately 2 to 3 inches in diameter. The puries should be as thin as possible for a crisp texture.

8.If frying: Heat oil in a deep frying pan over medium-high heat until it reaches approximately 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.

9.Carefully slide a few puries into the hot oil, frying them in batches without overcrowding. They will puff up and turn golden brown in about 30 seconds to 1 minute. Flip once to ensure even cooking.

10.Using a slotted spoon, remove the puries and drain on paper towels to remove excess oil. Allow them to cool completely; they will become crisp as they cool.

11.If baking: Preheat the oven to 375°F (190°C). Place the rolled puries on a baking sheet lined with parchment paper. Lightly brush each purie with oil.

12.Bake in the preheated oven for 10-12 minutes or until they turn golden and crisp, flipping halfway through for even baking.

13.Once cooled, store the spiced semolina puries in an airtight container to maintain their crunchiness.

14.Serve these spiced puries as a flavorful and crunchy base for homemade panipuri, filling them with your choice of flavored water, tamarind chutney, and spiced potato filling for an exciting twist on the traditional snack.