|
Hi!
I'm again Maha Krishna from Boston, USA. My previous recipe was Spinach
Gravy for which I'm happy about the mails that filled my inbox. I try
recipes of my own, mom & mother-in-law. This recipe is my mom's who is a
very good cook. Being in USA, we crave for Indian food like this. I use to
make this often which earned me appreciation in my family, especially my
mother-in-law. Try this recipe. It's delicious & easy too. It shouldn't take
more than 20 mts., if you have the puri ready. If you have any questions,
please feel free to mail me at mahakrish@email.com
|
Paani Puri
Ingredients
For the puri:
1 cup Maida (all-purpose flour)
1/4 cup soji or rava
Cooking soda - 1/2 tsp.
Salt
Oil for frying
Ingredients for paani:
Paani puri masala - 1 1/2 tsp.(u get in Indian stores. I used 'Badshah'
Paani puri masala which is very nice)
Tamarind (soak in water) - lemon size
Sugar - 2 or 3 tbsp. or as required.
Jeera - 2 tsp.
Mint leaves - a few
Coriander leaves - a few
Green Chillies - 6 or 7
Salt
Lemon juice - 3 tbsp.
Any cooked dhal (Channa, Moong dhal, Green dhal....)
Cooked Potatoes (mashed)- 2
Method for making puris:
- Mix all the above ingredients.
- Then, add water to the mixed flour to form a soft dough as you do for
chappathi. Keep aside for 2 hrs. with a wet cloth covered for 2 hrs.
- Then take a ping pong ball sized lump and make a ball.
- Roll it into big thin rounds. It should be rolled in such a way that it's
little thick so that it can puff while frying.
- Take a round lid of any container with about 2 inches in diameter which
should have sharp edges to cut the puris. Place this lid on the rolled round
& make several small rounds. So, you may get 5 or 6 puris in a 10 cm(appro.)
chappathi.
- Then, deep fry these puris. Similarly, do it for the remaining dough.
Hope it makes around 30 puris.
Method for paani:
- Take the pulp from soaked tamarind. It makes appro. 1/2 a cup.
- Grind green chillies, mint leaves & coriander leaves. Mix this ground
mixture to the tamarind pulp, then add 1/2 cup of water, salt & paani puri
masala. Keep this mixture aside. Check your taste for spicyness. Let us call
this as spicy mixture.
- Then, add sugar to 2 cups of water, grind jeera & add to the sugar water.
Also add lemon juice. Let sugar dissolve well. Check your taste for
sweetness. Keep it aside. Let us call this as sugar mixture.
To serve:
- Take few puffed puris, place them in a plate & break the puffiness on its
thiner side. Don't break on both sides, then, paani comes out of the puri.
- Add 1/2 tsp. of mashed potato, 1/2 tsp. of dhal, 2 tbsp. of spicy mixture
& 1 tbsp. of sugar mixture (or) as per yr. taste.
- Serve it immediately or else puri becomes soggy. You have to hold one
full puri in your mouth. That gives you delicious taste. You will not leave
this recipe after you tried it. Not only kids love it, it's for all.
Note:
If you think making puris is a big deal to make, then buy readymade puris
from Indian stores. I prefer to buy them so that making paani is just a
matter of 15 - 20 mts. It's becomes a quick evening snack or you can use it
for brunch too.
|
|
