Pani Puri

If you have missed this delectable north Indian street food snack since going gluten-free, Metta Gluten Free flour can satisfy your cravings. One bite and you will fall in love all over again, but of course this time without the gluten!

Ingredients

• 1 C of Metta GF flour
• ¾ C of cornstarch or white rice flour (for crunchiness)*
• ½ + 2 Tbsp cup water (hot/warm water)
• 2 Tbsp of any oil
• ½ tsp of salt to your taste
• ¼ C of dry Metta flour (for dusting when needed)

Note: *The pani puris will be crunchier with cornstarch than with white rice flour. When rolling to make pani puri, make the thickness of the dough similar to chapatis so they puff up in oil. They will likely not be as thin as wheat flour pani puri.

Instructions

1. Mix Metta Gluten Free flour, cornstarch or rice flour, and salt in a bowl.
2. Next, pour in the oil and mix until it crumbles a bit.
3. Then add the hot water little by little while mixing. Knead the dough for 5-10 minutes.
4. The dough shouldn’t be as soft as chapati dough, but a little firm and tight.
5. Cover the dough with a moist paper towel and let it rest for 10 minutes before rolling the puris.
6. Heat the oil over medium heat in a heavy bottomed wok.
7. When ready to roll the puris, make some dough balls. You may have to use a little bit of oil and dry flour on hands and/or on the work surface so the dough doesn’t stick.
8. Dip the dough ball into some dry flour. Using a rolling pin, roll it to about 1-2 mm thickness.
9. Use a round cutter to cut out circles from the dough.
10. First check the oil is heated at the right temperature by testing out the first puri. Carefully lay the puri in the heated oil. The puri should sizzle, float, and puff up slightly. It may need to be nudged with a spoon to help it puff up completely.
11. Repeat the same process of rolling and cutting the puris by collecting the scraps, kneading again, and rolling the puris out.
12. After the test puri, you can if you want and have gotten the hang of it, fry 2-3 puris at a time in the oil. As they fry, flip them periodically so that both sides get a light golden-brown color and are crisp. You can use any puri that does not puff for chaat recipes.
13. Finally, remove them the oil and place them on an absorbent paper towel to soak up extra liquid.
14. Enjoy them with the fillings and toppings of your choice. These gluten-free puris are best eaten fresh. For ideas on the fillings and toppings, check out https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/

Note: This recipe was developed by a customer Shrutika Mehta. We cannot thank her enough for perfecting this recipe of pani puris using Metta Gluten Free flour and allowing us to post her recipe here. These photo are also the courtesy of Shrutika.

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com