When the gentle wind of winter season knocks every corner of the house, it is the indication that we have arrived at very happy snack time of the year. Which is actually December and kids vacation time too. Like a normal kids-pleasing mother I am heading to chaats and we have finished first batch of Pani puri already. And for this, I even bothered making my own puffy puri for chaat which was absolutely healthy and satisfying. Making puri for pani puri at home is bit tedious which I agree but when you eat the chaat with your loved ones the efforts are worth enough.
This puri for chaat didn’t happen first time at my home, in fact it is a yearly or to be specific every winter-y affair. Every year when winter vacation begins, most of the chaats frequently get whipped up from the scratch. This kind of food-mania or chaat craziness goes to many levels every winter and I end up tweaking every chaat with some innovative stuff. But the most basic things like green chutney for chaat, dates tamarind sweet chutney and puri for pani puri recipe remain intact and same. They have to be right??
The puri for pani puri has to be fragile and crispy, like you need to poke it to stuff some really awesome things say boiled potato, cooked chickpeas and crispy sev to make it overwhelmingly delicious. In order to make the puri crisp, the fine rava or chiroti rava is highly important and it’s ratio with maida too is crucial. Like, if you increase the amount of all purpose flour, the puri turns soggy and doesn’t serve the purpose.
If you happen to have some leisure then you can go ahead and make the puri in mammoth quantity which stays well for many days in airtight plastic packet. Later it’s just breeze to whip any chaat that you love.