BHEL PURI

Puffed rice –- 2 cups

Carrot -– 1
Potato -- 1 (boiled )
Cucumber -- 1
Raw mango -– 1/2
Tomato -– 1
Onion -– 1

Chat masala – 2 teaspoons
Black salt/salt – to taste
Green chutney -- 2 tablespoons |Recipe is given below|
Sweet chutney -- 2-3 tablespoons |Recipe is given below|

Coriander leaves -– a small bowl for garnish
Sev –- 1/2 cup


| For green chutney |

Coriander leaves -- 1 bunch (medium)
Mint leaves -- 1 bunch (small)
Ginger -- 1" piece
Green chillies -- 4-5
Lemon juice -- 2 tablespoons
Black salt -- 1/8 teaspoon

Grind all the ingredients to a fine paste. Add minimum water. It can be diluted while using. Store the chutney in freezer.

| For Sweet chutney |

Dates -- 10 (seedless)
Tamarind -- 1 lemon size
Jaggery -- 4 tablespoons
Chilli powder -- 1/2 teaspoon
Black salt -- 1/8 teaspoon

Soak tamarind and jaggery in warm water for 15 minutes and extract the juices of tamarind. It should make a thick paste. Blend it with dates , strain and add salt and chilli powder. Use as required. Store it in the freezer.




Finely chop tomato, onion, mango and cucumber. Roughly mash the potatoes. Grate carrot.

Just before serving add the vegetables, chutneys , salt, chat masala and puffed rice in big bowl. Mix all the ingreadients nicely with a spoon. (The puffed rice will turn soggy if u mix it in advance)
Serve it immediately topped with sev and coriander leaves.

Pav Bhaji

(WHITE BREAD WITH MASHED SPICY VEGETABLES)

Butter -- 4 tablespoons
Capsicum -- 1 large (minced)
Onion -- 1 large (minced)
Ginger-garlic paste -- 1 1/2 tablespoons

Tomatoes -- 1 1/2 cups (pureed)
Turmeric powder -- 1/2 teaspoon
Chilli powder -- 1/2 teaspoon
Pav bhaji masala -- 2 1/2 tablespoons
Black salt -- 1/2 teaspoon

Green peas -- 1/4 cup
Carrot -- 1 small (chopped)
Potatoes -- 3-4 medium
Cauliflower -- 1 small head (chopped)
Salt (if necessary)

For pav
Pav (square shaped white bread )
Butter

For serving
Onions -- (chopped finely)
Coriander leaves -- (chopped)
Lemon wedges


Boil green peas, carrot,cauliflower until tender. Pressure cook potatoes.
Mash all the vegetables lightly and keep aside.

Heat butter in a pan and add capsicum and onion and saute for 4-5 minutes on low flame. Add ginger garlic paste and saute for a couple of minutes more, until the raw smell disappears.

Put in the pureed tomato and cook it on low flame. Add turmeric, black salt, chilli powder and pav bhaji masala and saute till the tomato puree is cooked and the butter starts separating.

Now add the mashed vegetables and mash them further with a mashing spoon. Keep cooking on low flame and mashing the veggies until all the vegetables are mashed into smooth paste and mixed with the masala properly. Add salt if necessary (it already has black salt).

Slit the pav in the middle(horizontally) and apply butter. Roast it on a hot griddle on both sides until golden brown.

Serve hot with hot bhaji, topped with chopped coriander leaves, onion and lemon wedges.

PANI PURI

puris for pani puri

Puris


Rava (wheat)-- 1 cup
Maida --1 tablesppon
Soda -- 2-3 pinches
Salt  -- 1/4 tsp
Oil  -- 1 tablespoon + for frying



In a mixing bowl add rava and oil and mix it thoroughly.
Add salt, soda and maida and give it nice mix once again.

Now add 4-5 tablespoon of water and start mixing the dough. Add little water at a time and knead the dough until it becomes elastic and smooth. This will take around 10 minutes of kneading and 2-3 tablespoons of water.

Rest the dough covered for 30 minutes.

After half an hour knead the dough for a minute and roll out in to thin roti. The roti shouldn't be very this but thick ones will not puff up nicely. Once rolled cut it into circles and let it sit in a place for 3-4 minutes.
Heat oil and deep fry these puris until crisp and golden. Cool and store it in a airtight container.


pani


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

Salt -- 1.2 tsp  

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

chat masala -- 1 pinch


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 until 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 chilli powder 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.