Saturday, July 8, 2017

PANI PURI (Semolina Puffs)



 For Filling:
:- 1 cup cooked chana (chick peas) or cooked white dry peas
:- 2 tbsp oil
:- 1/2 tsp salt
:- 1/2 tsp chili powder
:- 1/4 tsp turmeric powder
:- 1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
:- 1 large lemon size tamarind
:- 6-8 tbsp sugar
:- 2 tsp roasted jeera (cumin) powder
:- 1 tsp salt
:- 1/2 tsp chili powder
:- 1 tsp garam masala powder
:- 1/4 tsp rock salt
:- A bunch of mint leaves

Pani Puri
 Method:
Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a seive..
Serve the jeera pani well chilled.
To serve the pani-puris:
Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container.

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