To begin making the Puri for Pani Puri, in a large bowl, add in the salt, sooji rava and the warm water

Mix the ingredients well until the sooji rava has absorbed all the water

The mixture will resemble a wet crumb texture

With this existing moisture we need to make this into a smooth dough

For that add in a tablespoon of maida (all purpose flour)

This flour is to absorb that extra moisture and give it a bit of gluten for the dough

Resist the temptation to add more flour, this will alter the texture of the puri for the pani puriKnead this dough well for about 10 minutes continuously

It will be easier to knead it on your kitchen platform rather than the bowl

You can use both your hands and muscle power to get the sooji rava mixture into a consistency of a smooth dough

The dough should not be super stiff

It should be firm, yet smooth and pliable

NOTE: Do time yourself and knead for 10 minutes and not any less (smiles)The kneading helps the dough develop the gluten and the warmth of your hand helps it get softer

This gluten will help the puri’s puff in the oil and turn crisp as well

Also note, the dough should not be soft, it should be medium tight and not hard

Hence kneading well helps give that smooth finishAfter kneading the dough for 10 minutes, add in 1 tablespoon of oil

It is important that you add the oil only after kneading the dough and not in the beginning

This will give the crunch to the dough that a puri of the pani puri should have

Knead this pani puri dough for another 3 minutes (put a timer on)Now cover the dough either in a box with a lid or invert a bowl over it

This helps the dough to sweat and form its gluten and softness

Allow the dough to rest for at least 30 minutes

Once the dough is well rested for 30 minutes, knead the dough once again for another 2 minutes (set the timer on)Once kneaded, we will now use a cookie cutter or the cap of the cocktail shaker to cut the puri’s for the pani puri

Preheat the oil for deep frying the puri for the pani puri

Divide the dough in 3 small portions

Take one portion out and keep the rest covered

Roll the dough into a thin sheet and using a cutter make rounds of the dough

I like to roll these rounds a little more with a rolling pin just to make sure you get the perfect thickness

Keep adding one puri at a time into the preheat oil and fry the puri’s on low to medium heat (not high heat), until they puff and turn golden brown on both sides

Note: The puri’s have to fry on low to medium heat to get that perfect crispness

Drain the puri’s once they turn golden brown on absorbent paper

Continue the same process for the remaining portions of the dough

Serve these Puris with Pani to make Pani Puris | Golgappas | Puchka’s the most famous street food snack of india