- Puri recipe for pani puri: At first In A Large Bowl Take 1 Cup Rava And 2 Tbsp Maida. Add 3 Tbsp Oil, Crumble And Mix Well Making Sure The Rava Turns Moist. Now Add ¼ Cup Hot Water And Start To Knead. Knead For 5 To 8 Minutes Or Until The Dough Is Formed.
- Sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes. After 20 minutes, continue to knead for 2 more minutes. Now make a very small ball sized dough.
- Roll and flatten into small disk making sure it is thin. Deep fry in hot oil, do not overcrowd the oil. Flip over once the puri puffs up. Fry on medium flame until it turns golden brown and crisp from both the sides.
- Drain off over kitchen paper to get rid off excess oil. Puri is ready for pani puri. Once cooled completely, you can store in an airtight container and use it for a week.
- Theeka khatta Pani preparation:Firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind. Blend to smooth paste adding water as required.
- Transfer theeka pani puri paste into a large bowl. Add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water. Mix well and theeka khatta Pani is Ready.
- Directions for Date and Tamarind Chutney : To Begin Making The Date And Tamarind Chutney Recipe, Into A Pressure Cooker Add Dates, Jaggery, Tamarind, And Water. Pressure Cook For 3 To 4 Whistles.
- Turn off the heat and allow the pressure to release naturally. Once the pressure has released open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture.
- Place the pressure cooker back on heat and add the chilli powder, cumin powder, dry ginger powder, black salt and salt to taste. Add little water to adjust the consistency of the Date and Tamarind Chutney and simmer for 3 to 4 minutes.
- Turn off the heat and cool the Date and Tamarind Chutney. Refrigerate and store the Date and Tamarind Chutney in an airtight container until ready to serve.
- Aloo stuffing preparation: Firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander. Also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt. Mix well making sure everything is well combined.
- Aloo stuffing is ready to enjoy with panipuri.
- Assembling pani puri for serving: Firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani. Make a small hole in centre of puri. Stuff a tsp of prepared aloo stuffing into puri.
- Add Some drops of khajur imli chutney into the shots glass And then pour few spoons of teekha khatta Pani now Top up with Puri . Finally, pani puri Shots are ready to serve.
Panipuri shots
By Amrita Bera
Mar, 17th
656
Servings
30 persons
Cook Time
40 minutes
Ingredients
23
- 25
Ingredients
- rava / semolina / suji (coarse)
- Flour
- Oil
- Oil
- Hot water
- Mint
- coriander leaves
- Chilli
- Tamarind
- Chat masala
- Roasted Cumin powder
- asafoetida
- Salt
- Chilled water
- Dates
- Jaggery
- Roasted Red Chilli powder
- Roasted Coriander powder
- Roasted fennel powder
- Dry ginger powder
- Black salt
- Boiled potatoes
- Boondi
- Whole Bengal gram
- Gondhoraj Lime
Instructions
Notes/Tips
The main key of this recipe is Adjust the amount of spiciness and sweetness depending on your choice. Also, for crispy puri make sure to knead the dough really well. Additionally, roll the puri slightly thin, else it will turn soggy once cooled.
