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    Pani Puri

    Uploaded by

    dcoolsam
    This document provides a recipe for making pani puri with three main components - the puri, the pani (liquid), and the stuffing. To make the puris, ingredients like semolina, wheat flour, baking soda and salt are kneaded into a dough and rolled into small rounds that are deep fried. The pani is made by grinding and mixing ingredients like tamarind, cumin, coriander, mint, green chilies and black salt in water. The stuffing consists of boiled potatoes and chickpeas mixed with salt. To serve, a hole is made in the puri and filled with the potato-chickpea mixture, chutneys and the tangy pani

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    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd

    Pani Puri

    Uploaded by

    dcoolsam
    102 views2 pages
    This document provides a recipe for making pani puri with three main components - the puri, the pani (liquid), and the stuffing. To make the puris, ingredients like semolina, wheat flour, baking soda and salt are kneaded into a dough and rolled into small rounds that are deep fried. The pani is made by grinding and mixing ingredients like tamarind, cumin, coriander, mint, green chilies and black salt in water. The stuffing consists of boiled potatoes and chickpeas mixed with salt. To serve, a hole is made in the puri and filled with the potato-chickpea mixture, chutneys and the tangy pani

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    Pani Puri receippee

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    This document provides a recipe for making pani puri with three main components - the puri, the pani (liquid), and the stuffing. To make the puris, ingredients like semolina, wheat flour, baking soda and salt are kneaded into a dough and rolled into small rounds that are deep fried. The pani is made by grinding and mixing ingredients like tamarind, cumin, coriander, mint, green chilies and black salt in water. The stuffing consists of boiled potatoes and chickpeas mixed with salt. To serve, a hole is made in the puri and filled with the potato-chickpea mixture, chutneys and the tangy pani

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    102 views2 pages

    Pani Puri

    Uploaded by

    dcoolsam
    This document provides a recipe for making pani puri with three main components - the puri, the pani (liquid), and the stuffing. To make the puris, ingredients like semolina, wheat flour, baking soda and salt are kneaded into a dough and rolled into small rounds that are deep fried. The pani is made by grinding and mixing ingredients like tamarind, cumin, coriander, mint, green chilies and black salt in water. The stuffing consists of boiled potatoes and chickpeas mixed with salt. To serve, a hole is made in the puri and filled with the potato-chickpea mixture, chutneys and the tangy pani

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
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    PANI PURI RECIPE Ingredients: To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida)

    1/4 tsp Baking Soda 1/2 tsp Salt Oil to deep fry To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water 2 tblsp roasted Cumin Seed (Jeera) Powder 2 tblsp un-roasted Cumin Seed (Jeera) 1/2 cup Coriander Leaves 3 Green Chilly (Hari Mirch) 1 cup Mint Leaves (Pudina Leaves) 1 tblsp Black Salt (kala namak ) 1 tblsp Boondi 2 tblsp crushed Jaggary (Gur) To make stuffing: 2 medium boiled potatoes 1/2 cup boiled dried yellow peas/ small chickpeas salt to taste Green chutney Red Tamarind Chutney How to make pani puri: To Make Puri: Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as f or the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep the m covered with damp muslin cloth while making more balls. Now with the help of some dry maida, roll out thin rotis. Make them round wi th the help of a round cookie cutter or lid of any container. Points to remember before frying : 1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up f ast then the oil is rightly hot. 2. Also the oil should not be smoking hot or the puris will get burnt and da rk. Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon. While frying, press them in the center allow them to puff up. We want a pock et in each and every puri. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color. Let them cool. Later store in an airtight container. To Make Pani: Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste. Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.

    Strain through a wire strainer to remove any rough bits. Keep in the refrige rator for 2 -3 hrs before serving. To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes an d salt. Keep aside. To Serve: Make a small hole on a puri by tapping slowly on the crisp side. F ill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all th e masalas. Enjoy homemade pani puri or golgappa or puchkas....

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