Saras Panipuri 225g

Saras Panipuri 225g

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1. Raw Puri/Poori for Pani puri/Golgappa/Puchka. Just deep fry them and your golgappas are ready. 2. Heat oil for deep frying in a pan.The oil should be medium hot. 3. Slide the 2 to 4 puri at a time in the oil. Fry them over low to medium hot flame. 4. They will puff up as soon as you add them to the oil. Nudge the poori with the frying spoon so that they puff up. Now flip them by frying spoon. Continue to fry them until golden brown in colour. 5. Drain them on a paper towel. Fry all the poori same way. You can store fried puri/poori up to one month in a air tight container.

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