Paani puri/Golgappa/Phuchka:
Pani Puri(Mumbai) or Golgappas(north India) Or Phuchkas(Kolkata) is my most favorite chaat from childhood. I used to have pani puri often with my family or friends on the streets of Lokhandwals, or Elco market in Mumbai (Bombay) and it was something I have thoroughly enjoyed.
The puri is made from flour or sooji(Rawa). This sweet chutney is called as meetha (which made out of dates with tamarind) pani. The spicy water is called as teekha (which made out of Mint and Coriander leaves) pani. Both are added in to puri along with the main filling which consists of boiled potatoes, chickpeas (Kala chana small size), Green gram (moong) sprouts.
To make this spicy and sweet pani, you just need to make the green chutney and dissolve it in water. The spicy and sweet water is ready. Chill it in the refrigerator before you serve or you can add ice cubes too.
INGREDIENTS:
24-30 puris (you could buy these puris readymade or make them at home)
1 small bowl of tamarind dates chutney
For the stuffing
2 to 3 meshed medium potatoes
1 cup Sported Green gram (moong or boiled)
Boiled Chickpeas or (Kala chana)
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder
black salt as required
For the Pani Recipe:
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 inch ginger, chopped
2-3 green chili, chopped (for a spicy pani, add about 3-4 green chilies)
2 lemon juice
6-8 black pepper
1 tbsp. fennel seeds
5-6 cloves
1 tsp. cumin seeds
1 tsp. of salt
black salt as required
2 to 3 cups of water (add water as per the consistency you want)
1 to 1.5 tbsp boondi /fried tiny gram flour balls (optional)
INSTRUCTIONS:
Preparing the Stuffing:
Sock Green gram and Chick peas for 6 hours and boil them.
(For green gram you can sprout also, Sprout will take longer time so I prefer to boil them).
Boil the potatoes till they are cooked completely. Peel them and mesh them.
In a small bowl, mix the potatoes, green gram (moong) Chickpeas (Kala chana) chaat masala powder, chili powder and black salt. Mix well and keep aside.
Method to make the Pani:
I prefer to roast fennel seeds, cumin seeds, black pepper, clove in empty pan. Then in a blender add coriander leaves, mint leaves, lemon juice, green chilies, ginger, and roasted masala, black salt, and regular salt for the pani. Add 1 cup of water in it. Now blend it nicely.
Once it becomes like a paste or chutney then add 1 liter of water or needed.
Check the seasoning. Add more black salt or lemon juice if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.You can chill the pani in the fridge or add some ice cubes to it.
Assembling Pani Puri:
Crack the top of the puri with a spoon.
Add 2 to 3 tsp. of the boiled potato-chickpea-green gram filling in the poori.
Stir the green pani first and then add it and the sweet chutney as per your taste.
Serve the pani puri immediately.
Sweet dates and tamarind Chutney :
Preparation Time: 10-15 mins
Cooking Time: 5 mins
Makes 1 1/2 teacups
Ingredients:
200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chili powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
salt to taste
2 cups water
Method:
Remove seeds from the dates or buy seedless dates and tamarind, wash and add 1 teacup of hot water. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
Add the chili powder, cumin seed powder,salt and black salt.
Mix well. Keep it in the refrigerator.
Use as required.
Tip: If you prepare all the chutney then you can reuse all of them for the next time for example: Paani Puri, Bhel puri, sav batata puri, and so on.
You have to store in the refrigerator.
..............................................................
Pani Puri(Mumbai) or Golgappas(north India) Or Phuchkas(Kolkata) is my most favorite chaat from childhood. I used to have pani puri often with my family or friends on the streets of Lokhandwals, or Elco market in Mumbai (Bombay) and it was something I have thoroughly enjoyed.
The puri is made from flour or sooji(Rawa). This sweet chutney is called as meetha (which made out of dates with tamarind) pani. The spicy water is called as teekha (which made out of Mint and Coriander leaves) pani. Both are added in to puri along with the main filling which consists of boiled potatoes, chickpeas (Kala chana small size), Green gram (moong) sprouts.
To make this spicy and sweet pani, you just need to make the green chutney and dissolve it in water. The spicy and sweet water is ready. Chill it in the refrigerator before you serve or you can add ice cubes too.
INGREDIENTS:
24-30 puris (you could buy these puris readymade or make them at home)
1 small bowl of tamarind dates chutney
For the stuffing
2 to 3 meshed medium potatoes
1 cup Sported Green gram (moong or boiled)
Boiled Chickpeas or (Kala chana)
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder
black salt as required
For the Pani Recipe:
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 inch ginger, chopped
2-3 green chili, chopped (for a spicy pani, add about 3-4 green chilies)
2 lemon juice
6-8 black pepper
1 tbsp. fennel seeds
5-6 cloves
1 tsp. cumin seeds
1 tsp. of salt
black salt as required
2 to 3 cups of water (add water as per the consistency you want)
1 to 1.5 tbsp boondi /fried tiny gram flour balls (optional)
INSTRUCTIONS:
Preparing the Stuffing:
Sock Green gram and Chick peas for 6 hours and boil them.
(For green gram you can sprout also, Sprout will take longer time so I prefer to boil them).
Boil the potatoes till they are cooked completely. Peel them and mesh them.
In a small bowl, mix the potatoes, green gram (moong) Chickpeas (Kala chana) chaat masala powder, chili powder and black salt. Mix well and keep aside.
Method to make the Pani:
I prefer to roast fennel seeds, cumin seeds, black pepper, clove in empty pan. Then in a blender add coriander leaves, mint leaves, lemon juice, green chilies, ginger, and roasted masala, black salt, and regular salt for the pani. Add 1 cup of water in it. Now blend it nicely.
Once it becomes like a paste or chutney then add 1 liter of water or needed.
Check the seasoning. Add more black salt or lemon juice if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.You can chill the pani in the fridge or add some ice cubes to it.
Assembling Pani Puri:
Crack the top of the puri with a spoon.
Add 2 to 3 tsp. of the boiled potato-chickpea-green gram filling in the poori.
Stir the green pani first and then add it and the sweet chutney as per your taste.
Serve the pani puri immediately.
Sweet dates and tamarind Chutney :
Preparation Time: 10-15 mins
Cooking Time: 5 mins
Makes 1 1/2 teacups
Ingredients:
200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chili powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
salt to taste
2 cups water
Method:
Remove seeds from the dates or buy seedless dates and tamarind, wash and add 1 teacup of hot water. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
Add the chili powder, cumin seed powder,salt and black salt.
Mix well. Keep it in the refrigerator.
Use as required.
Tip: If you prepare all the chutney then you can reuse all of them for the next time for example: Paani Puri, Bhel puri, sav batata puri, and so on.
You have to store in the refrigerator.
..............................................................
No comments:
Post a Comment