Monday, July 19, 2010
Every one like this recipe much,in the evenings when we see near chatbhandars,they are overcrowded by people eating paani puris etc etc..I like the dish,but donno how safe is the paani he gives with the puris.Thanks all TV relaying stations who are relaying cookery related half an hour programmes ,relaying new varieties and various dishes by chefs,competitively..So this is the recipe i got it from the tv..Just try it,its yummy surely u will have a hygenical and safe paani puri at tea time..
1 cup maidha
3/4 cup upma ravva
oil 1 tsp
Add water and knead the dough as for we do for chhappathis and set aside..
For deep frying puris Oil 200 gms
1/2 litre filtered water
Tamarind- size of a big lime
Red chilli powder 1/2 to 3/4 tsp
Chaat masaala 1 tsp
Finely chopped onion 1/2 cup
Pepper powder 1/2 tsp
Jaggery or sugar
as per your sweetness
Mint,green chilli,corriander leaves paste 3/4 tbsp
to 1 tbsp
Finely chopped tomato1/2 cup
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Boiled and mashed aloo 1/2 cup
Cooked green peas 1/2 cup
Dhania powder 1/2 tsp
Kothmeer finely chopped
Amchur powder 3/4 tsp
Garammasala powder 1/4 th tsp
Mix maidha,and upma ravva with salt and oil,add water and knead well as of puris and keep aside.
Then boil aloo and green peas,peel off aloo and keep aside.
Place a pan on the stove add 2 tbsp oil ,after the oil is heated add mustard and jeera ,after they splutter add mashed aloo and boiled green peas and mix well.
Now add dhania powder,salt,finely chopped kothmeer and amchur and saute well.
Lastly add garam masala powder and mix well,cook in low temp
Switch off after it is done.Keep aside.
Now prepare paani,add 1/2 litre filtered water in to a vessel.Now add tamarind and extract the juice ,and throw the leftover remnants of tamarind.
Now add salt,chilli powder,chaat masala,finely chopped onion,pepper powder,and 1 tbsp paste of mint,green chilli and jaggery or sugar, kothmeer leaves to the water and mix well.Lastly add finely chopped tomato pieces ,and keep aside.
Now take a big size ball of puri batter,and make a big size of chhappathi.And with a small sharp edged steel glass cut the prepared chhapathi into small rounds .And keep a kadai with oil for deep frying and fry small puris ,and keep aside