Travel Tips
Signature Dishes: Dahi Batata Puri from the Taj Cape Town
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
- Mix semolina, refined flour, baking powder and salt in a bowl.
- Add warm water little by little to knead stiff dough. Cover it with a damp muslin cloth and keep it aside for 30 minutes.
- Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
- 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:
- Always ensure that the oil is hot before frying otherwise the pastry will soak in excess oil and will not puff.
- The oil should not be smoking hot or the pastry will get burnt and dark.
- 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.
- While frying, press them in the centre allow them to puff up. We want a pocket in each and every pastry shell.
- 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.
- Let them cool. Later store in an airtight container.