Recipe

Instructions:
For Making Puri (Panipuri):
Add one cup (250 ml) of semolina to the mixture in a jar.
To get a fine powder, grind the semolina.
In a mixing bowl, combine the ground semolina with All-purpose flour - ½ cup (125ml), Salt - ¼ Teaspoon, Baking Soda - A pinch, and Oil - 1 spoon.
Use your hands to mix them properly.
Gradually add water while mixing the ingredients.
Make sure you add water a little at a time as needed.
Blend until a dough forms.
Place the prepared dough in a zip-lock bag for 15 to 20 minutes.
After the resting period, remove the dough from the bag and knead it lightly.
Divide the dough into 4(Four) even portions.
Place each portion in a separate zip lock bag.
1)   Shaping the Dough:
Take one portion at a time and roll it into a long cylinder.
Divide the cylinder into small equal portions called luva.
Repeat with the remaining parts and put them in the zip lock bags afterward.
2)   Forming Puri:
Remove 5 to 7 luvas from the bag and form them into oval puris.
Ensure the puris are neither too thin nor too thick.
Make 8 to 10 puris and let them rest for a while.
Place all the puris on a dry cloth, one by one.
Cover the puris with a wet cloth.
Let the puris rest for 10 to 15 minutes.
3)   Frying the Puris:
Heat oil in a kadhai, filling about 1/3 of the pot.
Adjust the flame to medium-high once the oil is hot enough.
Carefully add the puris, one by one, into the hot oil.
Keep pressing and stirring the puris gently with a Jara (slotted spoon).
Cook every Puri for two to three minutes until they take on a golden-brown hue.
After frying the puris to perfection, take them out of the kadhai and pour off any extra oil.
Place the fried puris in a pot.
Our Puri used for Panipuri is now ready to be served.
Tips:
Handle hot oil carefully to avoid burns.
Ensure the oil is heated adequately before frying.
Shape puris into oval shapes, neither too thin nor too thick.
Cover puris with a wet cloth to prevent drying.
Maintain organization when removing puris from the clothing.
Stir puris continuously while frying for even cooking.
Fry puris until golden brown for crispness.
Store fried puris in an airtight container.
Cautions:
Shape puris carefully to avoid tearing.
Add water gradually while mixing flour.
Allow puris to rest adequately before frying.
Avert over absorption by verifying the oil's temperature before frying.