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|Posted on Wed 09 Mar 2005 (2660 reads)|
Directions for Tamarind Chutney:
1.Remove the seeds from tamarind and soak it in water for 20 to 30 minutes.
2.Heat oil in a pan and add cloves. Fry for about 30 secs.
3.After half an hour, take out the pulp from the tamarind and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4.Cook the tamarind mixture for 5 minutes on medium. Remove from the gas and let it cool.
5.On cooling, blend the contents in a blender. Strain and cook until it becomes thick.
Directions for Puri:
1.Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
2.Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
3.Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
4.Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.
1.Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
2.Add mint leaves, chopped coriander, ginger, chillies and cumin seed. 3.Add a little water and mix to a smooth consistency using a blender.
4.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
5.Refrigerate for about 2 hours to ensure proper blending.
To Serve: Pani-Puri is to be eaten as soon as it is served. Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so that puri is filled with it. Serve.
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