Indian CUISINE
Panipuri or puchka or gupchup or golgappa or Pani ke Patake is a type of snack that originated in the Indian subcontinent and is one of the most common street foods in India, Pakistan, Nepal, and Bangladesh.
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Steps to Prepare Crispy Puri’s:
Step 1
Take a large bowl. Add one cup semolina, to this add ¼ cup refined flour. Add ½ teaspoon salt and mix well.
Step 2
Add half a cup how water little by little and knead it well for 5-6 minutes. Add water if required and knead it further to form a soft stiff dough.
Step 3
Keep the dough covered with a moist cloth and let it rest for 20-30 minutes. Knead the dough once again.
Step 4
Divide it dough into two and roll each section into a thin circular base. Using a small round cookie cutter cut it into cookie-sized circles.
Step 5
In a cauldron, take medium hot oil and add the puris one by one. Gently press the puri’s so that they puff up. Complete frying all the puris.
Step 6
Deep Fry both the sides on medium flame till they turn golden brown. Crisp puris are ready.
Steps to Prepare the Pani:
Step 1
In a blender jar, add ½ cup tightly packed mint leaves, ¼ cup coriander leaves, ½ inch ginger, and green chili.
Step 2
Add half a cup of water and blend it to a smooth paste. Filter this paste and then dilute it by adding two cups of water.
Step 3
Add in a teaspoon on chat masala, ¾ teaspoon of roasted jeera powder, and ¼ teaspoon each of black salt, pepper powder, and dry ginger powder. Add salt to taste. Mix well. Chill this Liquid/Pani till it’s time to serve.
Steps to Prepare Potato filling:
Step 1
Take 2 potato’s boiled and pealed. Mash it well. Take one cup of boiled black chana. Mix them with the boiled potatoes.
Step 2
Add one teaspoon red chili powder, ½ tsp. chat masala, ½ tsp. cumin powder, one tsp. coriander powder, ¼ tsp each, or black salt and regular salt. Mix all the ingredients well and the potato stuffing is ready.
Steps to Prepare Sweet Chutney:
Step 1
In a pan take ½ cup seedless dates, ½ cup tamarind, and ½ cup of jaggery. Add two cups of water to this and mix all these ingredients well.
Step 2
Let the water boil on a low- medium flame for 10 minutes till the mixture thickens.
Step 3
Add 1 tsp. red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp fennel seeds and ¼ tsp dry ginger powder, ¼ tsp black salt, ¼ tsp salt, and let the mixture simmer for 5 minutes.
Step 4
Cooldown the mixture, and grind it to a smooth paste in a blender jar. Pass the paste through a sieve and store the tamarind chutney in a container.
To Assemble the Pani Puri:
Step 1
Take out the chili tangy Pani, sweet chutney, aloo stuffing, and the crispy puri’s
Step 2
Make a hole at the center of the puri. Fill it with some potato mixture. You can add some finely chopped onion and some coriander leaves at this stage into the puri.
Step 3
Add in a teaspoon of sweet tamarind chutney and the tangy chutney and have mouth-watering Pani puri.
For Puris:
1 cup Semolina / Rava
¼ cup Refined flour / Maida
Salt- to taste
Oil
• For the Pani:
½ cup tightly packed Mint Leaves:
¼ cup Coriander leaves
½ inch Ginger
1 Green chili
¼ cup thick tamarind juice.
Chat masala
1Tsp Black salt
¼ Tsp Cumin powder
¾ Tsp Jeera
¼ Tsp Pepper powder
¼ Tsp Dry Ginger Powder /Saunth
Salt to taste
Roasted Jeera Powder
• For Stuffing:
2 boiled and mashed Potato
Black Gram (Kala chana) 1 cup (soaked overnight and boiled)
1 Tsp Red chili powder
½ Tsp Chat Masala
½ Tsp Cumin powder / Jeera
Coriander powder / Dhaniya Tsp
¼ Tsp Black salt
¼ Tsp Salt
• For Sweet Chutney:
½ cup Seedless dates / Khajoor
½ cup Seedless tamarind / Imli
½ cup Jaggery
1 Tsp Red chili powder
½ Tsp Chat Masala
½ Tsp Cumin powder /Jeera
1 Tsp Coriander powder / Dhaniya
1 Tsp Fennel seeds / Saunf-
¼Tsp Dry Ginger powder / Sonth powder
Black Salt
Salt
Original price was: ₹40.00.₹36.59Current price is: ₹36.59.
