I'm back

I know I haven't visited thsi space for almosta year now. But, that doesn' take away my love for good food. Thou' I'm not planning to come up with my own recipies atleast in the recent future. I'm planning to use this space to have a copy of my favourite recipies which I come across . Will put it up in my blog space as all of you can get enjoy trying it out as well :)

Pani Puri / Golgappa

Ingredients:

To make puri:

1 cup Semolina (Rava / Suji)

3 tblsp Fine Wheat Flour (Maida)

1/4 tsp Baking Soda

Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp

2 cups Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera)

Coriander Leaves 3

Green Chilly (Hari Mirch)

2 tblsp Mint Leaves (Pudina Leaves) Chutney

1 tblsp Black Salt (kala namak )

2 tblsp Jaggary (Gur)

To make sweet Chutney:

1 cup Gud(jaggery)

1 cup tamarind pulp

1 cup Dates

1 cup water

1 teaspoon powdered JiraHalf

Half teaspoon red chilli powder

For filling the Puri:

Half cup sprout Mug Lightly cooked

Half cup Potatoes Boiled and chopped finely

Half cup boiled Black chickpeas(kale channa)

How to make pani puri:
To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

To make sweet Chutney:

Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

To make the filling:

Mix all the ingredients given.

Usually the puri is available in most of the Indian grocery stores