The key difference between a soft puri and a crispy one is the ratio of to flour.
Boiled potatoes, soaked black chickpeas (kala chana), roasted cumin powder, and chaat masala. The key difference between a soft puri and
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. Mix with cold water, black salt, and a
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) Knead it well for 5–7 minutes
As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball.
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