Pani-Puri
Pani-Puri
INGREDIENTS:
For the puri: (100)
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Shift cream of wheat and mix sugar and soda.
Knead the flour to puri like consistency. Knead well. If necessary, add a little water. Cover with a wet cloth. Make small pieces from the dough and roll to puri.
Heat oil in a pan, fry the puri with a little pressing, so that puri swells. Keep the puri separately.
For the filling:
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1/2 cup channa
1/2 cup green grams 3-4.
Soak green grams (moong) in water for 8-10 hours. Next day wash and squeeze water and tie in a cloth so, that root come out. In a frying pan add 2-tsp. Oil and when it is heated add sprouted green grams and then add water and boil, add a little turmeric powder and salt.
Soak channa for 6-8 hours and boil, boil and cut them into pieces.
For the water:
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1 small bunch of mint leaves
1-cup cilantro leaves
2 tbsp. Cumin seeds
4-5 green chilies
1/2 tbsp. Black salt
1 tbsp. Tamarind
4-5 pepper seeds
1 pinch asafetidaa small piece
15 cup water.
Tamarind chutney:
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50 gms tamarind
150 grams date
100 grams brown sugar
salt
2 tbsp. Cumin seeds
1/2 tbsp. Black salt,
1 tbsp. Red chili powder.
Take tamarind, dates and brown sugar in a pot. Add water and boil for 2 minutes and remove. Cool and grind and shift the juice. Add salt, cumin seeds powder, black salt and red chili powder and mix well.
PREPARATION:
Take a puri and break it a little in the center and add channa, sprouted green grams. And pieces. Add a little tamarind chutney. In a bowl take pani puri water and add this water to puri and serve.