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Pani Puri Making Process

Table of Contents

Here’s a detailed guide to Pani Puri dough (atta-suji mix) for cutting & frying, optimized for commercial machines like RSDK Industries’ models:

Perfect Pani Puri Dough Recipe for Machine Production

(Yields ~500 puris | Scale as needed)

Ingredients:

Material Quantity Purpose
Fine Sooji (Semolina) 2 cups Provides crispness
Maida (Refined Flour) 1 cup Adds elasticity
Atta (Whole Wheat Flour) ½ cup Improves texture
Salt 1 tsp Flavor
Oil (for dough) 2 tbsp Prevents sticking
Warm Water As needed (~1 cup) Binding

Machine-Optimized Preparation:

  1. Dry Mixing (Machine Hopper Prep):
    • Blend sooji, maida, atta, and salt in mixer for 2 mins
    • Gradually add oil while mixing
  2. Kneading:
    • Use warm water (50-60°C) in batches
    • Target dough consistency: Stiffer than chapati dough
    • Rest dough 20 mins (covered) before loading into machine

Cutting Process in RSDK Machines

  1. Dough Loading:
    • Flatten dough into 1″ thick sheets
    • Feed gradually to prevent jamming
  2. Die Selection:
    • Standard die size: 1.5-2″ diameter
    • For mini puris: 1″ diameter
  3. Cutting Tips:
    • Maintain machine speed: Medium (300-400 RPM)
    • Dust cutter with dry maida to prevent sticking

Commercial Frying Protocol

Oil Specifications:

  • Best Oil: Palmolein or sunflower oil (high smoke point)
  • Temperature: 180-190°C (use thermometer)
  • Fry Time: 25-30 seconds per batch

Machine Frying Steps:

  1. Preheat oil in machine fryer
  2. Load cut puris in batches (avoid overcrowding)
  3. Use mesh skimmer for even frying
  4. Drain on stainless steel racks

Quality Control Parameters

Parameter Ideal Value
Thickness 1-1.5 mm
Diameter 1.5-2″
Fry Color Light golden
Bubble Formation Uniform bubbles
Shelf Life 7 days (airtight)

Troubleshooting Common Issues

  1. Puris Not Puffing:
    • Cause: Dough too soft
    • Fix: Increase sooji ratio by 10%
  2. Machine Jamming:
    • Cause: Dough too dry
    • Fix: Add 5% more warm water
  3. Oil Absorption:
    • Cause: Low oil temp
    • Fix: Maintain 190°C consistently

Pro Tip: For extra-crispy puris, add 1 tbsp rice flour per kg of dough mix.

Need a video tutorial on machine operation? Let me know! 😊

 

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