Monday, 19 May 2014

Pani Puri

 
 
As a  new blogger today Iam going to share you all, the pani puri receipe a favourite snack of all.  This receipe is a favourite one for my son so I tried many times and atlast I got it.  I want to share the same to all. Preparing puris at home is healthy as well as economical.
 
PANI PURI RECEIPE:


 
Ingredients for  Puris :
 
Fine Sooji or Semolina     :  1/2 cup
Maida                                : 1 1/2 tablespoon
Baking soda                      : 1 pinch
Salt                                    : to taste
Water                                : to knead
 Oil                                    : to fry puris   

Take all the dry ingredients in a bowl and mix well. Slowly add water and knead well. Knead to a soft dough and keep aside covering with a damp cloth.  Let it rest for 30 mts.  After 30 mts knead well.




Now take a lemon side of dough and roll out thin in the rolling board.  Then cut it with the help of a sharp bowl or biscuit cutter.  Repeat the same process for all dough and keep the cut pieces in between the damp cloth. 





This will help the puris to puff well.

Heat the oil well.  Now drop the puri one by one and slowly press with the help of the ladle.  This will help the puri to sink in hot oil to puff well.  Fry all the puris and store in an air tight container.  You will get approx. 40 puris  for the above measurement.  Refer size in the photos. You can store up to 10 days in room temp.

Pani for puri:

Tamarind water 1 1/2 cup  (extracted from small lemon size tamarind)
1 tablespoon roasted jeera powder   
 1/2 cup fresh coriander leaves  
 1 cup Pudina leaves
2 or 3 green chillies
1 teaspoon black salt
2 tablespoon jaggery 
1/2 teaspoon of pepper powder
1 teaspoon of chat masala
salt a pinch

Grind coriander and pudina leaves with green chillies add 1/2 cup of water . Drain and add it to the tamarind water and add all the other ingredients and mix well. Refrigerate.

To make stuffing: 
3 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste.
chopped coriander leaves 1 tablespoon

Mix the above ingredients in a bowl.

How to serve:

Make a hole at the centre of the puri and add 1/2 teaspoon of stuffing and dip it with pani and enjoy.



Notes:

1.  Be sure to keep the dough as well as rolled puris in damp cloth otherwise, puris won't  puff.
2. Fry one by one puri. Don't load puris in oil.  It won't puff.
3. The oil should be hot to fry puris.
4. Adding jaggery, tamarind and green chillies vary according to taste.
5, You can also add chopped pudina and coriander leaves to the pani. I didn't added because my    kids  are small they may find difficult to swallow.















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