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It’s amazing that it is so simple to make at home, yet most of us never try it at home. Stuffing the readymade pani puri is easy like anything; I am also showing you how to make the perfect crispy and rigid puri. While one or two crispy puris are accidental, making it incidentally crispy at also rigidly fluffy, is the real challenge. That’s why most people don’t make the puris at home, and buy it from the market.
Once the oil is sufficiently hot, fry the prepared round-shaped puris. Fry 3-4 at a time while making sure each one puffs all right. Also, keep the flame medium as excess heat might burn the puris. Be it any season, Pani Puri never fails to attract us. The very name of this snack brings water to our mouth. The crispy panipuri filled with potatoes, chana and sweet & tangy water is something that provides ultimate comfort to anyone.
The Puri
These are very simple joys of life, and it is unfair to restrict from it, especially children. So if you too restrict your children from having pani puri outside, make it at home, and serve it authentically. It will really make them happy, I am sure. Don't cover the puris when they're finished cooking, or they won't stay crispy.
Once done, transfer the chilli-mint paste to a jug and stir in tamarind paste, 4 cups of water, boondi, black salt, crushed jaggery, roasted and raw cumin seeds. Adding semolina will make the puris crispy. Then, cover it with a muslin cloth, let it remain aside for about half an hour. For the stuffing of the pani puri, mix all these ingredients nicely until the different masalas mix evenly with the potatoes. Make sure to add spices according to the quantity of the boiled potatoes. Add a pinch of everything, mix, taste, and then add again if required.
Ingredients of Pani Puri
Once the mixture is ready, keep it aside. Put the red chili powder,chopped green chilli,chopped onions, chat masala and coriander leaves in the pot with the potatoes. Use a fork to mash the spices in with the potatoes to thoroughly distribute them. Taste the mixture and add more spices or salt if you wish. The pani puri originated from the Mughal region of India, present day South Bihar where it is also known as phoolki.
Now all that remains is to prepare the stuffing for the puris. For that, take a bowl and combine mashed potato along with chickpeas. Add salt and pepper according to your taste. Put chopped coriander leaves, mint leaves, green chilly in a jar and grind it into smooth paste by adding water. Now that is the theoretical description of the recipe I am going to show you today.
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To make pani puri, make the puri dough out of olive oil, water, and rava, also called semolina, and maida, or white cake flour. Knead the dough, then roll it into a 1/4-inch thick sheet and cut smaller circles out of the dough. Fry the circles in hot oil for about seconds until they’re crispy. For the filling, boil and mash potatoes, then mix in red chili powder, chopped green chilis, onions, chat masala, and coriander leaves.
Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.Add the water very slowly, in small increments, so that you don't end up mixing in too much. Puri dough should never be wet or sticky. For making super-crispy puris for Pani Puri or Gol Gappa, you can knead the dough with chilled club soda. This will not only make them swell up easily, but tastier as well.
I have seen vendors dip in their entire palm into the mashed potato. Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt. If desired you can add few chopped onions or cucumber pieces. Serve mint raita with any pulao, biryani, tehri or with kababs.
Take a container and pour the green mixture into it. Now, add salt, sugar, chaat masala, chilli powder, boondi, and a lot of water. Stir the mixture nicely so that everything gets infused well.
Trust me, it is not rocket science, you can do it easily. Pani puri is such a popular Indian street snack. People call it pani puri in Mumbai, gol gappa in Delhi, and phuchka in Kolkata.
If you have been craving this lip-smacking snack recipe lately and want to make it yourself at home, here is the easiest way to do so. Stir the prepared pani before using to mix masala and fill the puris with prepared water and serve immediately. It's necessary to serve and eat pani puri right away, before it gets soggy and falls apart. Eat the whole thing in one or two quick bites. If you're serving guests, you can have them assemble their own pani puri so they experience the best texture possible.
Do not make thick roti otherwise puri will not become crisp and very thin roti will not puff up while frying. Instead of making big thin roti you can also divide the dough into many small portions and rolls each puris individually. Gradually add lukewarm water and knead medium soft or stiff dough. The stiffness of the dough should be just like puri dough. If you wish to chill it, cover the bowl and place it in the refrigerator until you're ready to serve pani puri. Combine everything except the water.Don't add too much sugar.
In this video we will see how to make pani puri recipe in tamil. We are going to make pani puri water, , sweet tamarind chutney and the pani puri masala which the stuffing inside the poori. Make sure that you roll the pani puri sheet thin and uniform and when frying them use a moderately high heat.
Place all the spices and herbs together in a blender, food processor or mortar. Process them until they are ground into a fine paste. Add a little water if necessary to loosen the ingredients and make them easier to grind. Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights. You can rest the dough for about 1-2 hours, but make sure that you cover it with a damp muslin cloth.
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