Pani Puri

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Preparation Time Cook Time
For Puris:
4 tablespoons of ghee
500 gms semolina
Vegetable oil for deep frying
Salt to taste
For the Paani(water):
6 cloves of garlic
1 bunch fresh coriander leaves
4 cups water
1 bunch fresh mint leaves
6 tbsps Jaljeera powder (available at Indian groceries)
Juice from 2 limes
1 cup crushed ice
3 to 4 green chillies
For the filling into the puri:
3 large potatoes boiled and chopped fine, sprinkled with salt to taste
2 cups boiled and coarsely mashed chickpeas, sprinkled with salt to taste
2 cups Tamarind Chutney (see recipe below)
2" circular cookie cutter
1. Mix the salt to taste, semolina, , ghee together. Add a little water at a time to knead into a smooth, medium-soft dough until. it is absolutely smooth. With a damp cloth cover the dough and then allow to rest for then next 20 minutes.
2. After the dough has rested, divide it into balls of equal sizes. Until smooth roll between your palms . Lightly flour a clean rolling surface and then press one ball flat. Roll the flat ball out into a circle using a rolling pin. Now cut smaller circles out on the large circle by using the circular cookie cutter. Keep on a lightly floured tray or plate for later frying ( as they are to become the Puris). Repeat until all the dough is used.
3. Heat oil for deep frying in a large deep pan, till hot (on a medium flame). Deep fry a few small circles at a time in this oil. When each one begins to puff, gently press down on it with a slotted spoon (to encourage it to puff). When the Puri is fully puffed on one side, flip and repeat the process on the other side.
4. Drain and keep on paper towels. Repeat until all Puris have been made.
5. For making Paani for the Paani Puri, 1st grind the garlic, mint, coriander leaves and green chillies in a food processor and form a smooth paste.
6. Add to the water. Also add the lime juice , Jaljeera powder, and crushed ice and mix well. This water should be chilled until you are ready to serve the Paani Puri.
7. For serving, 1st set up all the ingredients - Puris, fillings, Chutneys and Paani - within easy reach. Give small plates to the people you are serving as the Puris can leak if not eaten immediately.
8. Fill a Puri with a little chickpea and potato. Add some Tamarind Chutney. Dip the filled Puri into the Container containing the Paani and scoop full of Paani. After that serve immediately.
9. Put the whole Puri in your mouth in one go!!
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