RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

Click here to Shop at Anjali's Creativity

Tuesday, August 28, 2012

Pani Puri


Pani Puri


  • Puri’s (40-50)

To Make Pani: 
  • 1/2 cup Tamarind Pulp 
  • 2 cups Water
  • 2 tbsp roasted Cumin Seed (Jeera) Powder
  • 1/2 cup Coriander Leaves 
  • 3 Green Chilly 
  • 1 cup Mint Leaves (Pudina Leaves) 
  • 1 tsp Black Salt 
  • 2 tbsp crushed Jaggery 
To Make stuffing: 
  • 2 medium boiled potatoes
  • 1/2 cup boiled chickpeas
  • salt to taste
  • Green chutney
To Make Pani:
  • Grind in a hand blender coriander, mint leaves and green chilies to make a fine paste.
  • Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  • Mix all the ingredients of the pani along with the green paste. Dissolve the jaggery properly. Adjust the spices and tanginess according to taste.
  • Strain through a strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :
  • In a bowl mix chickpeas, roughly mashed potatoes and salt. Keep aside.

To Serve:
  • Make a small hole on a puri by tapping slowly on the crisp side.
  • Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masala.