Easy Rava Puri Recipe To Try This Weekend For Breakfast
Producer: Priyanka DasEditor: Manuj Yadav
Making rava puri at home is a fantastic way to create cherished memories with your children.
Ingredients1 cup semolina (rava or sooji)1/4 cup all-purpose flour (maida)1/4 cup yoghurt (curd)1/4 teaspoon baking soda Salt to tasteWater (as needed) Oil
In a mixing bowl, combine the semolina, all-purpose flour, yoghurt, baking soda, and a pinch of salt.
Gradually add water to the mixture and knead it into a smooth, pliable dough. The consistency should be similar to that of regular puri dough.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the semolina to absorb the moisture, resulting in softer and crispier puris.
After resting, divide the dough into small lemon-sized balls. Roll each ball into a small puri-sized disc using a rolling pin. Ensure the thickness is uniform for even cooking.
In a deep frying pan, heat oil over medium heat. To test if the oil is ready, drop a small piece of dough into it; if it sizzles and rises to the surface, the oil is hot enough.
Carefully slide the rolled puris into the hot oil one at a time. Fry each puri until it puffs up and turns golden brown. Use a slotted spoon to gently press down the puri while frying to encourage puffing.
Once the puris are golden brown, remove them from the oil and place them on a paper towel to drain excess oil.
Rava puris can be served hot or at room temperature. They pair exceptionally well with a variety of accompaniments such as ketchup, mint chutney, or yoghurt dip.