Pani Puri By vinodsharma


Added to 2 cookbooks   This recipe has been viewed 4042 times

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


Deep Fry

Preparation Time:    Cooking Time:    Total Time:    


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)

for the puri

    for the puri
  1. Combine the rawa, flour, salt and soda water. knead till it forms a smi-stuff dough.
  2. 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.
  3. Heat oil in a kadai and deep-fry. while frying, gently press the puri with the fryer.

for the filling (dry)

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

for the pani

    for the pani
  1. Boil 6-7 cups of water and allow to cool.
  2. Soak the tamarind and the rest of the ingredients in it for an hour.
  3. Squeeze the tamarind, discard the pulp and strain the liquid well.
  4. Stir and keep aside in a bowl.

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This recipe was contributed by vinodsharma on 23 Jan 2001

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