PANI PURI OR GOLGAPPA

PANI PURI OR GOLGAPPA 

PANI PURI

INGREDIENTS FOR PURIS

Semolina or Rava            - 1 and 1/2 cups

All purpose flour             - 1/2 cup

Salt                                   - to taste

Water                                - for kneading

METHOD

Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.

Knead the dough again after 45 mins. 

Take some dough and make very small balls. 

Roll out small thin rotis,to round shape.

Heat enough oil for deep frying in a  frying pan.

Slide the puris in hot oil.

Using the back of the ladle, press in the center and along the edges the puri will puff.

Flip over  the other side and cook till  golden brown. 

Remove it and place of kitchen tissue to absorb the excess oil.

Cool and store in an airtight container and use when required.


INGREDIENTS FOR STUFFING


Boiled Potatoes                   - 1

Onion                                  - 1

Green Chili                         - 1

Chili Powder                       - 1/2 tsp

Cumin Powder                    - 1 tsp 

Boiled Yellow peas             - 1 cup

Coriander leaves                 - 1/2 cup

Salt                                      - to taste


METHOD

Take  boiled potatoes  and mash it .

Chop onion,green chili and coriander leaves.

Add all together along with salt,chili powder, roasted cumin powder,boiled peas.

Mix them well.

keep aside.

FOR PANI 

Cold water                                - 7  cups

Mint  leaves                              - 1/2 cup

Green chilli                               - 1 

Ginger                                       - 1 inch

Panipuri Masala Powder         - 2  tbsp

Tamarind Pulp                         - 2 tsp 

Cumin powder                          - 1/4 tsp 

Black salt                                  - 1 pinch

Fresh coriander leaves             - 2 tbsp

Salt                                            - to taste


METHOD

Make a fine paste of mint,green chili and ginger.

Take a bowl, add the water in it, 

Then add the green mint paste and mix well.

Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt. 

Garnish with finely chopped coriander leaves.


ASSEMBLING PANI PURI

PANI PURI OR GOLGAPPA 

Take a small puri and lightly press the top to make a hole in the puri.

Stuff with a tsp of stuffing prepared  earlier.

Can also add some sev and bhoondhis to it.

Pour 2 tbsps of the prepared  mint pani.

Yummy Tasty Pani Puri is ready to serve.

ONION SAMOSA

ONION SAMOSA

Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,, 

ONION SAMOSA

INGREDIENTS:


All Purpose Flour                             – 1 cup

Onions                                               – 3

Fennel Seeds                                     – 1 tbsp

Chilli Powder                                     – 1/2 tsp

Turmeric Powder                               - 1/4 tsp

Curry leaves                                       - 1 sprig

Salt                                                     - to taste

Oil                                                      - deep for frying

METHOD:

Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep  aside.

Take a frying pan..Heat 1 tbsp of oil 

Add fennel seeds and curry leaves.

Add the  chopped onions and saute well.

Add the chilli powder, turmeric powder and the salt .. saute well. 

Stuffing is ready. Allow it to cool.

Now roll the dough like a chapati and place 3 chapathi one above the other

Slightly half cook on both sides. Peel and separate the chapathis.

Now cut the chapathis into  long and broad ribbon pieces. 

Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.

Make a paste of maida with water and seal the corners of the samosa.

Refrigerator this for 15 minutes.

Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.

Yummy hot and crispy Onion Samosas are ready to taste.

Served with tomato ketchup and chilli sauce.