Monday, September 12, 2005

pani puri recipe

Pani Puri

Ingredients for puris:
 3/4 cup rawa (cream of wheat) -
1/2 cup White flour -
2 tsp. Urad dal flour -
1/4 tsp Salt - .
2 pinches Baking powder -
cold water
oil for deep frying

Method for puris: Dry roast urad dal till golden brown in colour.  Pound into
fine powder in a blender. Mix white flour, rawa, urad flour, salt and baking
powder in a bowl. Add water and knead to a stiff dough.  Let rest for 10
minutes. Pat and knead again till the dough becomes smooth and elastic. Divide
the dough into 4 parts and roll out each into big chappati of medium thickness.
Using a round cookie cutter, cut small rounds and deep fry in hot oil, till
crisp and golden.  While they are frying, press them with a ladle to make them
puff up.

Ingredients for pani:
1 cup mint leaves
1/2 cup chopped coriander leaves
4 Green chillies
1/2 tsp Cumin seeds
1/2 tsp Powdered black salt
Ordinary salt to taste
marble sized Tamarind - soaked in water

Method for pani:
Grind all the ingredients to a smooth paste with a little water.
Strain and keep aside for 3 to 4 hours.
Just before serving take the desired quantity and dilute with water to
taste.  Lemon juice or dry mango powder can also be added if liked.

Ingredients for sweet chutney:
walnut sized Tamarind - soaked in water
 5 tblsp. Grated jaggery or brown sugar
5 Seedless dates -  chopped and cooked in a little water
1 tsp. salt
1/4 tsp. Red chillie powder

Method for sweet chutney:
Grind sweet chutney to make a smooth paste.  Strain.  Boil for a few
minutes until it becomes a thick sauce.

Soak moong for 6 to 10 hours. Pressure cook till on whistle (or boil until
done). Boil potatoes. Peal and dice or mash potatoes. Make a hole with thumb on
top side of each puri. Put a little cooked moong and potato inside, with a
little sweet chutney, and fill with pani.  Serve immediately.

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