Ah, phuchka shells are a kamaal I leave to the street vendors—I can never get that puff right with rava! In my kitchen, for similar crunch, I mix fine rava and maida half-and-half and fry at a medium heat where a pinch of dough sizzles up slowly. The truth is, my oil is always a bit too cautious because I'm thinking of my gas cylinder bill, so my shells come out more like crispy cups than perfect spheres. But they still hold my spicy rasam water beautifully.
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