Pani Puri (Sindhu)

PANI PURI

Ingredients To make puri: 

1 cup Rava / Semolina 

3 tbsp Fine Wheat Flour/Maida 

1/4 tsp Baking Soda

1/2 tsp Salt 

Oil to deep fry 

To make pani: 

1/2 cup Tamarind Pulp 

2 cups Water

2 tbsp Jeera Powder

2 tbsp Jeera 

1/2 cup Coriander Leaves 

3 Green Chilly  

1 cup Pudina Leaves 

1 tsp Salt 

2 tsp crushed Jaggary or Sugar

To make stuffing: 

2 medium boiled potatoes

1/2 cup boiled dried yellow peas/ small chickpeas

salt to taste

1-2 tbsp chat masala

1 tbsp chopped coriander 

1-tsp oil

METHOD :

To make puri -

1) Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

2)Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.

3)Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

4)Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.

5)While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.

6)Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.

To make stuffing -

1)Boil the potatoes until tender. In a deep pan, heat the oil, and add the potatoes, chickpeas and the chaat masala. 

2)Stir until everything is well mixed and the potatoes are roughly crushed. Add the fresh coriander and stir together. 

3)Taste and adjust seasoning. 

Note: Chaat masala normally has salt in it so you don't need to add more salt.  

To make Pani -

1)Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.

2)Mix all the ingredients of the pani along with the green paste. Dissolve the sugar properly. Adjust the spices according to taste.

3)Strain through a wire strainer to remove any rough bits.Then pani is ready to serve.

To Serve -

_ Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some pani prepared earlier. Stir the pani before using to mix all the masalas.

_Enjoy homemade pani puri or golgappa ....

--- Sindhu

Bobbarla Chat - serves 2

BOBBARLA CHAT

Ingredients -

 Bobbarlu (black eyed peas) soaked overnight          - 1cup

mint leaves ,corriander,curry leaves chopped          - each 1 spoon

onion chopped                                                                                    - 1 cup

tomato finely chopped                                                                 - 1 spoon

boiled and smashed potato                                                       - 1

chat masala                                                                                          - 2 teaspoon

salt n chilli pwder                                                                             - 1 teaspoon

tumeric                                                                                                    - 1 teaspoon

tamarind paste                                                                                   - 1 spoon

oil or ghee                                                                                               - 2-3 teaspoon

Method -

1) Boil 1 cup of bobbarlu (black-eyed peas) with 3-4 cups of water until tender.

2) Heat 2 tsp of oil/ghee in a wide skillet.And add all chopped mint,coriander and curry leaves. 

3) Add chopped onions,tomatos and  let them fry for few mins.

4) Then add potato and boiled bobbarlu,fry for 2mins.

5) Add salt,chillipowder,tumeric,chat masala and tamarind paste to above.Add little more water if needed.Let them cook for 2-3 mins.

6) It's almost done now.You can garnish with dahi,sev or papdi and serve it.

--- Sindhu