Puri for pani puri

Ingredients: (For approx 40 puris)

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
Add warm water and soak the sooji.
Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
Drizzle 1 tsp Oil and knead again for 3-4 minutes.
Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
 Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
Bring to room temp before storing in an airtight container.