How to do "paani puri"?!
How to do "paani puri"?
Answers:
Pani Puri (Golgappe)
Ingredients:
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste
For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste
Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans
Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
Soak the tamarind in ? cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.
Serving Panipuri:
Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.
Ingredients:
For Puris:
2 cups semolina (rava)
2 tbsp. ghee
Water
Salt to taste
Oil for deep frying
All-purpose flour for dusting For Paani:
3 cups water
1 bunch mint leaves
1/2 bunch coriander leaves
8-10 green chillies
1 clove garlic
1 tbsp. jaljeera powder
1/2 tsp. black salt
1tbsp. tamarind juice
1 tbsp. jaggery
Salt to taste
For Filling:
1/2 cup boiled peeled chopped potatoes
1/2 cup boiled chickpeas
1/2 cup boiled green moong dal(Green Gram)
Tamarind Chutney
Method:
For Puris:
Mix rava, ghee, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
Divide the dough in to small portions. Roll out each portion of the dough with the help of flour.
Roll into big thin rounds. Cut small puris from it with the cutter.
Deep fry puri in hot oil. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour. Drain on paper towel. Store in an airtight container when cool.
For Paani:
Wash and drain coriander and mint. Put in a mixie. Add all other ingredients except water.
Blend till a smooth paste is formed. Mix into the water. Stir well for 3-4 minutes. Strain with a sieve.
For Filling:
Place the filling ingredients in a bowl and mix throughly.
To Serve:
Place the puris in a large platter. Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Add little tamarind chutney to the puris. Dip the filled puri in the paani and serve immediately or it will become soggy.
The paani can also be served in a separate container.