pani puri

  • pani puri
    Category :Indian

    Author : Shashi Jain

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    very very yummy yummy


    Ingredients

    for puchka
    Fine Sooji – 1/2 cup
    Salt – 1/4 tsp
    Baking Powder – 1/8 tsp
    Warm Water – 1/4 cup
    All-Purpose Flour (Maida) – 1 Tbsp
    Oil – 1 tsp
    Oil – for deep frying
    for pani

    Water – 7 cups
    Warm Water – 1 cup
    Tamarind – lemon size chunk
    Cilantro (Coriander Leaves) – 10 sprigs
    Fresh Mint – handful
    Green Chili – to taste
    Salt – 1 tsp
    Dry Mango Powder (Amchur) – 1 tsp
    Roasted Cumin Powder – 2 tsp
    Pani Puri Masala – 3 tbsp
    Black Salt (Kala Namak) – 1 tsp
    Lemon or Lime Juice – 2 tbsp

    Directions

    for puri
    1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
    2. Add warm water and soak the sooji.
    3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
    4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
    5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
    6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
    7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
    8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
    9. Bring to room temp before storing in an airtight container.
    for pani

    1. Soak the Tamarind in the warm water for 15-20 min.
    2. Mash with fingers and seperate the pulp from the fibers and seeds.
    3. Blend the Cliantro, Mint and the Green Chili with a little bit of Water.
    4. Add to the Balance of the Water.
    5. Strain the Tamarind pulp and add to water.
    6. Add in the balance of the ingredients.
    7. Mix and adjust the spices if needed.
    8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana mixture.

    Tips:
    - Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana.
    - The Other Option is to use Sprouted Mung Beans or Bundhi

    The best Pani Puri ever. Go ahead and try it out :-)

    More recipes by Shashi Jain :

    paneer akbari onion tomato bun delight Potato Manchurian Darjeeling caramel orange delite sesame vegetable challe

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