PANI PURI

PANI PURI

Preperation Time
30 MINUTE
Cooking Time
30 MINUTE
Serves
4

Ingredients

  • Filling:
  • • 1 cup dry green or yellow peas, picked through
  • • 1/2 teaspoon ground turmeric
  • • 1/4 teaspoon baking soda
  • • Salt and ground black pepper
  • • Red chili powder
  • • 1/4 cup fresh chopped cilantro
  • • 1 large potato, boiled, peeled and cubed
  • • Chaat masala
  • • 3 teaspoons lemon juice
  • • 1 tablespoon tamarind concentrate
  • • 2 teaspoons chaat masala (spice mixture of toasted cumin, black pepper, dried mango and red chili powder)
  • Puri:
  • • 1 cup sooji (semolina flour)
  • • 1/4 cup whole-wheat flour
  • • 1/4 teaspoon salt
  • • Corn or vegetable oil, for frying
  • PANI:
  • PRABHU PANI PURI MASALA
  • CHUMIN POWDER
  • SALT

Prepration

  • For the filling: Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature. Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready. For the pani: Mix the lemon juice, tamarind, PRABHU PANI PURI MASALA, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate. For the puri: Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the

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