Cover the dough with a towel and allow it to rest for at least 30 minutes. This allows for the semolina to absorb the water and hydrate.

On a clean working surface, roll the dough into a large rectangle that is roughly ⅛ inch thick, or 7 inches by 13 inches in dimension. The dough should be firm enough that no excess flour should be needed. It helps to frequently pick up the dough and do quarter turns to ensure that the dough doesn't stick to the counter and is rolled evenly.

Use a 2 inch diameter cookie cutter to cut out circles. The circles may contract slightly once cut so make sure to lightly roll over them to ensure the 2 inch diameter. Transfer them to a parchment-lined sheet tray and keep covered until ready to fry.

Heat a deep, heavy bottomed pot with at least 3 inches of oil to 400 F. The oil throughout the frying process should stay between 375 F and 400F.

Carefully, drop a few discs in the oil. The number of discs added depends on the width of your pot. Make sure not to overcrowd. The discs should drop and then float to the top of the oil. When they float, use the back of a slotted metal spoon to press down on the surface of the puris and submerge the tops in the oil. This is to help promote puffing. Continue to press and cook for 30 seconds on one side and 30 seconds on the other. The pani puri should have light tanning on the surface. Remove puris and place on a wire rack or paper-lined tray.

If storing for later use, it is helpful to place puris in the oven on 200F heat for 10-15 minutes to remove any remaining moisture that may be left over. Allow the puris to completely cool before storing t in an airtight container. Puris will last up to 2-3 weeks.