Puri for Pani Puri
from http://www.tarladalal.com

These are the bite-size puris used for Pani Puri, a popular street snack in India. When they are fried in oil, they puff up and become hollow. These hollows are traditionally filled with a spicy potato-based mixture and dipped in masala water before popping them in your mouth. See this recipe for Pani Puri Delight, which is served with four different waters for a taste experience.

Preparation Time : 20 mins.
Cooking Time : 15 mins.

1/2 cup semolina (rawa)
1/2 tablespoon plain flour (maida)
2 to 3 tablespoons soda water (bottled)
salt to taste
oil for deep frying

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

Serves 4