Pani Puri

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 23, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    [font=Arial, Helvetica, sans-serif]Pani Puri

    [/font][font=Arial, Helvetica, sans-serif]Crisp puris
    [/font] Wheat Flour-1 cup
    Maida-1 cup
    Rava-5 cups

    [font=Arial, Helvetica, sans-serif]

    Crisp puris (meant for pani puri) as required
    1-2 medium-sized raw mangoes
    Salt to taste
    ½ tsp black salt
    3 tsp roasted cumin powder
    Juice of 2 large lemons
    Grind to a paste
    1 packed cup of fresh mint leaves
    ¼ cup of fresh coriander leaves
    3-4 green chillies

    For filling (options)
    One option
    1 cup moong sprouts
    A pinch of turmeric powder
    Salt to taste
    1 tsp red chilli powder

    Another option
    100 gm boondi
    2 medium sized potatoes (boiled & cubed)
    1 tsp chaat masala
    1 tsp roasted cumin powder

    For Puri
    Make a dough using clubsoda to chapati consistency.
    Make into tiny balls. Press 5 at a time in the roti maker.
    Fry in very hot oil and store in airtight container.

    Boil raw mangoes in one and a half cups of water till tender. Peel them
    and extract mango pulp. Mix together mango pulp, ground mint-coriander-
    chilli paste, salt, black salt, roasted cumin powder and lemon juice.

    Add five cups of water and mix well. For meetha pani, add sweet tamarind
    chutney as per taste and mix. Chill in the refrigerator till use. You can use a
    variety of fillings to fill the puris like sprouted moong or boondis mixed with
    potatoes etc.

    To make the sprouted moong filling, blanch moong sprouts (you can also use
    mixed sprouts) with a pinch of turmeric powder and salt. Drain thoroughly and
    add red chilli powder and mix.

    For the boondi-potato filling, soak boondi in water for five minutes. Drain and
    squeeze lightly to remove excess water. Mix it with cubes of boiled potatoes
    and season it with salt, chaat masala, red chilli powder and cumin powder.

    Fill each puri with a little sprouted moong or boondi-potato mixture, then fill it up
    with the flavoured water and relish the pani puri.

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