Pani Puri -Indian Cooking Challenge

Hello Friends
 Finally I could able to post for this month's
ICC after missing out the last month mouth
watering Rasmalai.
   The most happiest news is Harish has
got 453 marks in his school exams.After
his board exams we had a short vacation.
Then the whole month of May was tiring as
we had a renovation work at our home.So finally
settled down with new kitchen.

This month ICC is a popular chat..I used to
make this using Lathamma's recipe which is
a pool proof.

PaniPuri


For making Puri

 Rava(Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy  Water
Chopped Mint Leaves 1 1/2 cups
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

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.


Lentil Filling
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

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

Method to prepare:
For Puri:

In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.

Cover it with a wet muslin cloth and let it rest for 15 mins.

Then pinch out very small balls and roll them into small circles.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.

Heat oil in a thick bottomed pan, deep fry the puris

The idea is to puff them and fry them till golden brown.

Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani

Extract pulp from the tamarind

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

Put it in the fridge to cool down.

Add water as required.

How to make Red Tamarind Chutney

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri

Poke a small hole in the center of the Puri

Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it..