How to make Gluten free Pani Puri
 
 
Crispy, deep fried puffs made using a blend of gluten free flours that can be used for making Pani Puris
Author:
Recipe type: Appetizer, Snack
Cuisine: Indian
RecipeIngredients
  • ½ cup Bob's Red Mill Gluten Free All Purpose Baking Flour
  • ½ cup White Rice flour
  • ¼ tsp sea salt
  • About 1 and 2 tbsps hot water
  • 2 tsps extra virgin olive oil
  • Avocado Oil for deep frying
RecipeInstructions
  1. In a large mixing bowl, add the two flours and the salt. Mix using a spatula. Then slowly add the hot water little bit at a time until all the flour mix is wet and you don't see any dry flour.
  2. Loosely cover and Let this dough cool for about 5-10 minutes until you can handle it.
  3. Then add the olive oil and gently knead using your hands to form a smooth dough.
  4. divide dough into 4 equal size balls.
  5. Heat avocado oil in a deep pan for frying the balls.
  6. Take one ball and cover the rest of the dough (to prevent it from drying) and roll using a rolling pin into a circle about 8 inches dia. Using a round or oval cookie cutter, cut the dough into small rounds or ovals.
  7. Using one puri check if the oil is hot enough for deep frying (the puri should sizzle and come up). Add about 4-6 puris at a time to the pan for deep frying. Turn heat to medium. Spoon the hot oil onto the surface of the puris to help them puff up. After about a minute after they have fluffed, flip each puri and again continue to fry them on medium heat for another 2-3 minutes flipping them after every minute until the puris are crisp and golden brown.
  8. Using a slotted spoon, carefully drain the puris off of oil and place on a plate covered with paper towels to absorb the excess oil.
  9. Repeat this process until you have made and fried all the puris.
Notes
Be careful when you flip the puris as they might break easily. It is ok if some of them don't puff up as you can still use them for paid chaat.
While you are ready to transfer the puris to the plate, check if any puri has a oprick in it causing it to be filled with oil. You can crack it open and drain all the oil first before transferring them to the plate.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/01/gluten-free-pani-puri.html