Aamras Pani Puri
Servings - 2 - 3
INGREDIENTS
Wheat flour - 200 grams Semolina - 50 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Oil - for frying
Flax seeds - 50 grams Sunflower seeds - 50 grams Pumpkin seeds - 50 grams Mangoes - 640 grams
Milk - 250 milliliters
Sugar - 100 grams
Mint - for garnishing
PREPARATION
1. In a mixing bowl, add 200 grams wheat flour, 50 grams semolina, 1/2 teaspoon salt and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Cut out circles from it.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Take a pan, add 50 grams flax seeds, 50 grams sunflower seeds, 50 grams pumpkin seeds and dry roast until it turns golden brown in color.
9. In a blender, add 640 grams mangoes, 250 milliliters milk, 100 grams sugar and blend it into a smooth puree.
10. Now, take a pan puri and crack the top of the pani puri with your thumb. 11. Add roasted seeds mixture in it.
12. Top with prepared mango puree.
13. Garnish with mint.
14. Serve.
Aate Ke Golgappe
Servings - 3 - 4
INGREDIENTS (For Dough)
Wheat flour - 270 grams Semolina - 120 grams Warm water - 230 milliliters
(For Stuffing)
Boiled potatoes - 280 grams Onions - 45 grams Coriander - 1 tablespoon Cumin powder - 1 teaspoon Chaat masala - 1 teaspoon Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
(For Water)
Mint - 15 grams
Coriander - 15 grams
Ginger - 1 tablespoon
Green chili - 3
Sugar - 80 grams
Tamarind pulp - 2 tablespoons Water - 60 milliliters
Cumin powder - 1 teaspoon Chaat masala - 1 teaspoon Salt - 1 teaspoon
Water - 1 litre
Boondi - 20 grams
Oil - for frying
PREPARATION
(For Dough)
1. In a mixing bowl, add 270 grams wheat flour, 120 grams semolina, 230 milliliters warm water and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
(For Stuffing)
1. In a mixing bowl, add 280 grams boiled potatoes, 45 grams onions, 1 tablespoon coriander, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1/4 teaspoon red chili, 1/2 teaspoon salt and mix all the ingredients well. Keep aside.
(For Water)
1. In a blender, add 15 grams mint, 15 grams coriander, 1 tablespoon ginger, 3 green chili, 80 grams sugar, 2 tablespoons tamarind pulp, 60 milliliters water and blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon salt, 1 litre water, 20 grams boondi and mix it well.
Keep aside.
(For Golgappa)
1. Take a ball from dough and roll it into a circle about 1-2 mm.
2. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. 3. Make small round puris by cutting it using a round shaped small lid.(see video)
4. Heat sufficient oil in a skillet take 2-3 puris and slide them gently into a pot. (Do not drop them together - Do it one after another)
5. Deep fry them until crispy and light golden brown.Drain on an absorbent paper.
(Assembling the Golgappa)
1. Crack the top of the pani puri with a spoon. Add potatoes mixture in it. 2. Dip the puri into the pan.
3. Enjoy!
Motichoor Golgappe With Basundi Shots Servings - 2 - 3
INGREDIENTS
Milk - 40 milliliters
Saffron - 1/4 teaspoon
Milk - 1 litre
Condensed milk - 260 milliliters Cardamom powder - 1/4 teaspoon Nutmeg powder - 1/8 teaspoon Cashews - 15 grams
Pistachios - 15 grams
Almonds - 15 grams
Gram flour - 250 grams
Baking soda - 1/4 teaspoon
Milk - 400 milliliters
Oil - for frying
Sugar - 300 grams
Water - 150 milliliters
Cardamom powder - 1/4 teaspoon Organic food color - 1/4 teaspoon Wheat flour - 250 grams Semolina - 50 grams
Water - 200 milliliters
Oil - for frying
PREPARATION
1. In a bowl, add 40 milliliters milk, 1/4 teaspoon saffron and mix it well. 2. Soak for 20 minutes.
3. Take a heavy skillet, add 1 litre milk and stir well.
4. Bring it to a boil.
5. Add 260 milliliters condensed milk and mix it well.
6. Add 1/4 teaspoon cardamom powder, 1/8 teaspoon nutmeg powder, 15 grams cashews, 15 grams pistachios, 15 grams almonds and mix it well.
7. Cook until the mixture thickens.
8. Add the prepared saffron milk and mix it well.
9. Remove it from heat.
10. In a mixing bowl, add 250 grams gram flour, 1/4 teaspoon baking soda, 400 milliliters milk and mix it well to make a thick batter.
11. Heat sufficient oil in a heavy skillet.
12. Pour a cup of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil.
13. Deep fry the boondi over a medium heat until it turns golden brown in color. 14. Remove it from heat.
15. Take a skillet, add 300 grams sugar, 150 milliliters water and stir continuously until the sugar is fully dissolved.
16. Add 1/4 teaspoon cardamom powder, 1/4 teaspoon organic food color and mix it well.
17. Bring it to a boil.
18. Now, add the prepared boondi in it and mix it well.
19. Remove it from heat and keep aside.
20. In a mixing bowl, add 250 grams wheat flour, 50 grams semolina and mix it well.
21. Add 200 milliliters water and knead it into a smooth soft dough.
22. Rest the dough for 30 minutes.
23. Take a ball from dough and flatten it with the help of a rolling pin.
24. Cut out circles from it.
25. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
26. Drain it on an absorbent paper.
27. Take a shot glass and fill it with prepared basundi.
28. Now, take a golgappa and crack the top of the golgappa with your thumb. 29. Add the prepared boondi in it.
30. Top with chocolate syrup and strawberry syrup.
31. Garnish with mint.
32. Serve
8 Ways Panipuri (Golgappe)
Servings - 3 - 4
#Panipurireciepe #golgappe #chaat
INGREDIENTS (For Garlic Water)
Garlic - 2 tablespoons Red chili - 1 1/2 teaspoons Black salt - 1 teaspoon Salt - 1/2 teaspoon
Water - 60 milliliters Water - 800 milliliters Boondi - 10 grams
(For Asafoetida Water) Asafoetida - 2 teaspoons Black salt - 1 teaspoon Chaat masala - 2 teaspoons Tamarind paste - 70 grams Water - 800 milliliters Boondi - 10 grams
(For Cumin Water)
Roasted cumin powder - 2 tablespoons Black salt - 1 teaspoon
Chaat masala - 2 teaspoons
Lemon juice - 1 tablespoon
Water - 800 milliliters
Boondi - 10 grams
(For Mint Water)
Mint leaves - 25 grams Green chili - 20 grams Black salt - 1 teaspoon Chaat masala - 1 teaspoon Water - 60 milliliters Water - 800 milliliters Boondi - 10 grams
(For Coriander Water) Coriander - 25 grams Mint leaves - 15 grams Green chili - 2
Black salt - 2 teaspoons Lemon juice - 1 tablespoon Water - 60 milliliters
Water - 800 milliliters Boondi - 10 grams
(For Ginger Water)
Ginger - 90 grams
Jaggery - 1 1/2 tablespoons
Tamarind paste - 70 grams Red chili - 1 teaspoon Black salt - 1 teaspoon Cumin powder - 1 teaspoon Water - 60 milliliters
Water - 800 milliliters Boondi - 10 grams
(For Lime Water)
Chaat masala - 2 tablespoons
Black pepper powder - 1 tablespoon Cumin powder - 1 teaspoon
Black salt - 1 teaspoon
Salt - 1/2 teaspoon
Lemon juice - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Sweet Tamarind Water) Tamarind chutney - 2 tablespoons Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Black salt - 1/2 teaspoon
Lemon juice - 1/2 teaspoon
Water - 800 milliliters
Boondi - 10 grams
(For Potato Filling)
Boiled potatoes - 360 grams
Boiled black chickpeas - 200 grams Onions - 110 grams
Mint - 1 tablespoon
Coriander - 1 tablespoon
Red chili - 1 tablespoon
Cumin powder - 1 tablespoon
Chaat masala - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Puris
PREPARATION
(For Garlic Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Asafoetida Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Cumin Water)
1. In a mixing bowl, add all the ingredients and mix it well. 2. Keep aside.
(For Mint Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Coriander Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Ginger Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Lime Water)
1. In a mixing bowl, add all the ingredients and mix it well. 2. Keep aside.
(For Sweet Tamarind Water)
1. In a mixing bowl, add all the ingredients and mix it well. 2. Keep aside.
(For Potato Filling)
1. In a mixing bowl, add all the ingredients and mix it well. 2. Keep aside.
(Assembling Pani Puri)
1. Take some puris and crack them from top. Fill the potato mixture in it. 2. Top with sweet chutney.
3. Pour the pani in each puri.
4. Enjoy these unique and various flavors pani puris.
