Crispy Sooji Puri

Ingredients 

• 3/4 Cup Sooji/ Rava/ Semolina

• 1 Tbsp Flour (maida)

• 1/4 Tsp Baking Soda

• 1/4 Cup Water

• 1/4 Tsp Salt 

• Oil for frying 

Method

• Take a mixing bowl, add sooji, flour,baking soda, salt and mix it with your fingers well

• Slowly add water in batches and kneed the dough. The dough should not be very soft nor very hard. Kneed the dough for about 3-4 minutes 

• Kneed the dough till it turns semi soft elastic consistency which will help to roll the dough without cracks

• Once you kneed the dough, keep the dough for resting for about 30 minutes by covering it with a damp muslin cloth

• Kneed the dough again for 2 minutes and see that it's not very hard as sooji absorbs moisture

• Divide the dough into equal sized parts.

• Now take one part by keeping the remaining under a damp muslin cloth and roll it by adding a little flour

• Take a round shaped bowl/container cap and cut discs of desired size from the rolled dough as shown above 

• Remove the edges and place the disc on a plate without they touching each other or else they will get stuck to each other and tear off

• Heat oil in a deep kadai / pan on medium flame. Before putting in the puris , add a tiny piece of dough and check if it rises steadily  up to the surface of the oil which means the oil is ready for frying the puris

• Slide the puris slowly in the oil. They will puff up as soon as you put them in the oil.

• Fry the puris from both the sides till they turn light brown 

• Drain the oil completely while removing the puris and place them on a kitchen napkin

• Similarly roll the remaining dough and fry the puris