INGREDIENTS:

1/2 cup semolina (rawa)
1/2 cup plain flour (maida)
2 to 3 tbsps soda water
Salt to taste
Oil for deep frying

DIRECTIONS:

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.
Divide the dough into 40 equal portions and roll each portion into 37 mm. (1 1/2″) circles. Place these circles under a damp cloth for about 5 minutes.
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).
Remove, drain on absorbent paper and store in an air-tight container. Use as required for making pani puri.

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