INGREDIENTS:PURI:
Flour (1 tablespoon).
Sooji (1 cup)
Baking soda( a pinch)
Oil
FILLING:
3 Mashed potatoes
2 green chillis.
1 teaspoon red chilli powder( Optional).
1 tablespoon bean sprout.
A pinch roasted jeera powder.
Coriander leaves.
Salt to taste.
2 teaspoon tamarind water.
1/2 lemon juice.
MINT AND TAMARIND (Tetul jal):Chopped Mint Leaves - 1½ cups
Chopped Coriander Leaves - 1 tbsp.
Tamarind – 1/3 cup
Green Chilies - 4 to 5
Ground Cumin Seed (roasted)/Jaljerra powder - 1 tsp.
Black Salt – 1½ tsp.
Salt to taste
METHOD:PURI:1. Mix Sooji, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 30 minutes.
2. Divide the dough into small and equal portions and roll each portion into circles
3. Heat oil in a kadhai. Deep-fry these circles, slightly pressing with a Spatula, until they puff up into a ball and are golden brown.
FILLING:Mashed the potatoes and mix all other ingredients together to get a smooth dough.
TAMARIND WATER:Mix all the ingredient with water to get the tamarind water.
When Puri, Tamarind water and stuffing everything is ready, poke a hole in the puris on one side, put the stuffing inside, and then dip it in tamarind water and serve the puri.
In order to get the real taste of pani puri(phucka), you have to put the entire puri into your mouth at once.
Flour (1 tablespoon).
Sooji (1 cup)
Baking soda( a pinch)
Oil
FILLING:
3 Mashed potatoes
2 green chillis.
1 teaspoon red chilli powder( Optional).
1 tablespoon bean sprout.
A pinch roasted jeera powder.
Coriander leaves.
Salt to taste.
2 teaspoon tamarind water.
1/2 lemon juice.
MINT AND TAMARIND (Tetul jal):Chopped Mint Leaves - 1½ cups
Chopped Coriander Leaves - 1 tbsp.
Tamarind – 1/3 cup
Green Chilies - 4 to 5
Ground Cumin Seed (roasted)/Jaljerra powder - 1 tsp.
Black Salt – 1½ tsp.
Salt to taste
METHOD:PURI:1. Mix Sooji, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 30 minutes.
2. Divide the dough into small and equal portions and roll each portion into circles
3. Heat oil in a kadhai. Deep-fry these circles, slightly pressing with a Spatula, until they puff up into a ball and are golden brown.
FILLING:Mashed the potatoes and mix all other ingredients together to get a smooth dough.
TAMARIND WATER:Mix all the ingredient with water to get the tamarind water.
When Puri, Tamarind water and stuffing everything is ready, poke a hole in the puris on one side, put the stuffing inside, and then dip it in tamarind water and serve the puri.
In order to get the real taste of pani puri(phucka), you have to put the entire puri into your mouth at once.