fine sooji/rawa, less than 1/4 cup maida / refined flour , 3 tbsp rice flour, salt, cooking oil, a little water.Updated .... Remember, the quantity of the (very fine ) rawa/sooji should be more. The maida is just to bind it. If you use more maida your puris will fall flat.For the filling : Boiled potatoes, boiled white peas, chopped onions, red chilli powder, roasted jeera/cumin powder, salt, chaat masala, black pepper powder, rock salt, grated green chillies or green chillies paste. For the water : Tamarind soaked in water and strained, salt, red chilli powder, black pepper powder, roasted jeera/cumin powder, chaat masala.How to :The puris : Knead everything with a little oil into a hard dough. Take a medium sized ball from the dough and roll out a roti as thin as possible. With a very small round cookie cutter cut out small puris. Heat oil and deep fry the puris.The filling : Mash the poatatoes and peas with everything else.The water : Add enough water to the strained tamarind pulp. Add the rest of the ingredients.How to arrange : Do I need explain this too? ;-)
We both also dabbled in the art of the panipuri (or golgappa)—fried hollow puri (kind of bread) that forms a sphere that you can fill with potato, onions etc and top off with spiced/masala-fied water and tamarind chutney
My favorite street food is non other than Pani puri or golgappa or puchka. 1/2 cupCarrot. 1 1/2 tbspOnion. 1/3 tspInstructionsSoak the peanuts in water for 30-40 minutes and boil them in pressure cooker for 5-6 minutes until they become tender. 1/2 cup. 1 1/2 tbsp. 1/3 tsp
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I always have green / Red chutney in the fridge. Another way to have Dhahi / yogurt. puris or golgappas - 15 to 20 (make sure you take fully puffed one). Sweet chutney - As needed ( I have used 1/4 teaspoon per puri). Chat masala - 1/4 teaspoon. Red chilli powder - 1/4 teaspoon. Coriander leaves / Cilantro - 2 teblespoon. Cooked potato - 1/2 cup (diced). Sev - 1/4 cup. Kara Boodhi - 1/4 cup. Grated carrot - 1/4 cup. Cooked sprout - 3/4 cup. 1/4 cup Kara Boodhi. 1/4 cup Grated carrot. 1/4 cup Cooked sprout. 3/4 cup Salt to taste
You taste delicious food of a chef in restaurants/hotels/dhabas who've no hotel management degrees. So, Our Third week's "FOODIE MONDAY BLOG HOP" Theme is "STREET FOOD", And I can't think anything else except "Pani-Puris", But These Version is with Seven Flavored Panipuri,
you can also make Panipuri from this dough. Salt - 1/2 tea spoon. Moong or channa - 1/2 cup (boiled). Sweet chutney - 1/2 cup. Green chutney - 1/2 cup. Sev bhujiya - 1/2 cup. Pomegranate - 1/2 cup (peeled). Coriander leaves - 1/2 cup (chopped). 1/2 tea spoon
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