Boiled potatoes, soaked black chickpeas (kala chana), roasted cumin powder, and chaat masala.
The oil should be smoking hot initially. Drop a small piece of dough; if it zips to the top immediately, it’s ready. soaked black chickpeas (kala chana)
Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep) roasted cumin powder
The key difference between a soft puri and a crispy one is the ratio of to flour. soaked black chickpeas (kala chana)