Travel Tips

Signature Dishes: Dahi Batata Puri from the Taj Cape Town

Locations in this article:  Cape Town, South Africa

Homemade Crisp Pastry Shells (Poori)

Preparation Time: 45 mins, Makes 80 shells

Ingredients

  • 1 cup semolina (Rava / Suji)
  • 3 tbsp refined flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • Oil to deep fry

Preparation

  1. Mix semolina, refined flour, baking powder and salt in a bowl.
  2. Add warm water little by little to knead stiff dough. Cover it with a damp muslin cloth and keep it aside for 30 minutes.
  3. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
  4. Now with the help of some dry flour, roll out thin sheets. Cut round discs with the help of a round cookie cutter.

Points to remember before frying:

  1. Always ensure that the oil is hot before frying otherwise the pastry will soak in excess oil and will not puff.
  2. The oil should not be smoking hot or the pastry will get burnt and dark.
  3. Heat oil in a deep bottom pan and put 3 – 4 discs in the pan and fry them with the help of a perforated spoon.
  4. While frying, press them in the centre allow them to puff up. We want a pocket in each and every pastry shell.
  5. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don’t let them get dark in colour.
  6. Let them cool. Later store in an airtight container.