May 25, 2009

PANI PURI

puris for pani puri



Puris


Semolina --3/4cup
Maida --1/4 cup
Soda
Salt
Oil

To make puris for pani puri, semolina should be very fine. The regular semolina can be used after running it in a mixer to make it finer. Mix maida, ddd salt and a pinch of soda to this and make a tight dough with water. Rollit out and cut it in small circles. Deep fry them in oil till crisp and golden. Store it in a airtight container.


pani



Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Green chillies - 2
Ginger- 1/2'

Tamarind - lemon size ball
Jaggary/Sugar - according to taste
Cumin - 1/2 tsp
Black salt - a pinch
Black pepper -- a pinch
Asafoeida
Lemon juice

Filling
Potato - 1 (boiled and chopped)
chilli powder - 1 tsp.
salt - to taste
Green peas - 1/2 cup (boiled)
Onion - 1 (finely chopped)
Sweet chutney

Grind together mint and coriander leaves with green chilles and ginger and strain.
Soak tamarind in water and squeeze and boil it with water. Now add the minty water, jaggery.

Roast cumin untill black and then powder it. Add this powder to the prepared pani along with the rock salt and some water to make it approximately 1 liter.
Taste and adjust the seasoning and chill.

For the filling mash the potato with chillipowder and salt. Fill it in puris along with some boiled green peas. Sprinkle a little onion on this and fill it with the pani and serve immediately.

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