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Published on 19 Jun 2013 | over 3 years ago

A Few Tips for Perfect Puri :

If your puris are not crispy then remove it from the oil, let it cool and re-fry it again... repeat the process again if not crispy.

Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.

Cover the dough with a damp cloth. If the puris become dry, then the puris will not puff up.
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The puris have to be thin. If you do not roll them thinly, then the puris won't puff up well.

Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.

If you want nice puffed up puris then add 1 tsp of baking powder in the dry dough mixture.

You can also add some potato starch in the dough mixture and knead it until nicely combined.

Here's a quick and easy recipe for hot and tangy Pani Puri. It's a very popular street food in my country nepal so pls try this recipe someday.

MOMO / Dumpling Recipe - Nepali style
www.youtube.com/watch

7 Ways To Fold a Dumpling or Momo - Part 1
www.youtube.com/watch

7 Ways To Fold a Dumpling or Momo - Part 2
www.youtube.com/watch

Bhatta ko Chuntey for MoMo - Hot & Spicy Soya bean Chutney - Nepali Style
www.youtube.com/watch

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