June 14, 2010

Pani Puri for Indian Cooking Challenge

Srivalli is the host of Indian Cooking Challenge. The challenge for May is Pani Puri. It is my all time favorite snack. I love different chaats and my favorite place for chaats was Alankar Fruit Juice and Chaat Place in Bangalore.



Pani Puri

Ingredients:

Puri:

Sooji 1/2 cup
Maida 1/2 tbsp.
Salt to taste
Oil for Frying

For Spicy Pani

Mint Leaves 1½ tblsp
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp
Kala Namak (Black Salt ) 1 1/2 tsp
Salt to taste

Potato Filling

Boiled Potatoes
Red chilly powder
Salt to taste

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilly powder 1/2 tsp
Roasted cumin powder 1 tsp
Kali Micrch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Method:

For making Puri:

1. Mix semolina, plain flour, cooking soda, salt, and knead well to make a stiff dough
2. Cover it with saran wrap and let it rest for 15 mins.
3. Make small balls and roll/press them into small circles.
4. Heat oil in a thick bottomed pan, and deep fry
5. The puris will puff up.
6. Cool and store in airtight container.

For making spicy Pani

1. Blend tamarind, mint leaves, coriander, ginger, chillies and dry roasted cumin seed .
2. Add little water and blend to a smooth paste.
3. Add salt and black rock salt to taste.
4. Cool and mix water as required.

For Red Tamarind Chutney

1. Extract the pulp from tamarind or use tamarind paste
2. Dry roast the cumin seeds and the cloves and powder to a coarse powder.
3. To the tamarind pulp/paste add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Heat the mixture for five minutes on medium heat.
5. Remove from heat and let it cool .
6. Add water it is too thick to bring it to the required consistency
7. Blend the contents to a smooth paste.

Assembling the Pani Puri

1. Make a small hole in the center of the puris
2. Add a tsp of mashed boiled potato in the middle of the puri.
3. Add a little of the tamarind Chutney.
4. Fill the puri with spicy water in it and serve.

9 comments:

  1. This comment has been removed by the author.

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  2. Very beautifully presented! They look so nicely puffed.

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  3. Pani puris lok devine and scrumpticious. I Like the collage.

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  4. Yum, yum..water in mouth. To make the mitha richer you can add ground date paste along with tamarind paste.

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  5. pani puri....always a fav...have to go and make some...you have a nice blog here:)

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