Sunday, 2 May 2010
For puri:(make around 50 puri's)
1 1/2 cup suji Rava
1/2 cup self growing flour(maida)
1/2 tsp baking soda
1/2 tsp salt
oil for deep frying
Fresh Coriander leaves 1/2 cup (chopped)
Fresh mint leaves 1cup(copped)
Green chilly 4-5
Black salt 1/2 tsp
water 1 big bowl
Coriander and cumin powder 1 tsp each
pepper powder 1tsp
Method :Add all the above items(except water, black salt and pepper powder) in a blender and make soft paste put in to a big bowl. Now add the water as per the requirement also add black salt and pepper powder, stir properly.Refrigerate for 1 about hour.
For Sweet chutney:
10 -12 pitted dates(soke in water for half an hour)
tamarind paste 1 tsp
Method:Blend the dates and tamarind paste by adding water( should as like soft sauce)and pour in a small bowl
Coriander leaves 1 cup
carrot 1 cup(grated)
Finely chop all the above items and either can keep separate in different bowl or can mix all together and keep aside
Boiled green peas 1 cup( or masala 1 bowl,which is mentioned in the masala puri recipe, it will give more taste to pani puri)
Mixture(Sev) 1 cup(for garnishing)
How to make puri:
In a mixing bowl add all the above ingredients (except oil) and mix well now add bit warm water keand well and make semi stiff dough and cover in thin plastic sheet keep aside for at least half an hour.
Once done take a little big portion and roll on like a big circle, now cut in to small small circle by using any bottle cap or puri cutter(or you can make small small circles separately by using small portion of dough).
Heat the oil and deep fry these circles, slightly pressing with a slotted spoon, until they puff off and golden brown.Once the puri is cool store in air tight container.
Make/poke a small hole in the center of each puri, fill small quantity of all chopped items(mentioned in the filling topic) garnish with mixture(sev)(if you are using masala then pour little quantity of masala in the puri then dip in pani and serve immediately.....