Pani Puri By vinodsharma

by vinodsharma

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Take on puri, gently make a hole in the centre on top and drop a teaspoon of filling in it. now, pour some tamarind water inside the puri. follow through with all the puris. serve.

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Pani Puri By vinodsharma recipe - How to make Pani Puri By vinodsharma

Tags

Deep Fry

Preparation Time: 1 hr Cooking Time: 1hr Total Time: 1202 hours 4

Ingredients

For the Puri :
1/2 cup semolina (rava)
1/2 cup plain flour (maida)
2 to 3 tbsp soda
salt to taste
oil for frying
For the filling (Dry)
1/2 cup sprouted moong (whole green gram)
1/2 cup cooked kabuli chana (white chick peas)
1/2 tbsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
30 gms finely chopped onions
1/2 tsp salt
2 tbsp oil
For the sweet tamarind pani
30 gms tamarind (imli)
6 to 8 tbsp sugar
1/2 tsp chilli powder
1 tsp garam masala
1/4 tsp black salt (sanchal)
2 tsp roasted cumin seeds (jeera)
a bunch of mint leaves (phudina) and coriander (dhania)
1 tsp salt
1 tsp fennel seeds (saunf)

Method

for the puri

Combine the rawa, flour, salt and soda water. knead till it forms a smi-stuff dough.
Allow the dough to rest for 10-15 minutes and cover with a wet muslin cloth. divide the dough into small balls and roll out into small circules (slightly bigger than a coin) with a rolling pin.
Heat oil in a kadai and deep-fry. while frying, gently press the puri with the fryer.

for the filling (dry)

Heat oil in a pan. add onion and sprouted beans. cook for two to three minutes.
Add the other ingredients, including the cooked channa, and cook until a pleasant aroma arises.
One can add some tomatoes and green chilli to spice it up.

for the pani