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◊´¨`·.·†Paani Puri†·.·´¨`◊ | a1.peperonity.food


◊´¨`·.·†Paani Puri†·.·´¨`◊
pani puri
Origin
Alternative name(s) Panipuri,
Phuchka, Gup Chup, Paani Poori,
Pani ke Bataashe, Palodi.
Ingredients
Puris:
Maida or all purpose flour 1 cup
Sooji (rava) 1 tbl spn
Oil
Salt
Pani:
Coriander leaves 3/4 cup
Green chillies 3-4
Ginger 2″ piece
Cumin(jeera) seeds 1 tea spn
Jaggery 1 tbl spn
Dates (Khajoor) 7-8 (I used 1 and
1/2 tbl spn of pitted ready to bake
dates)
Tamarind extract(thick) 1 and 1/2
tea spn
Salt
Directions
Puri:
Mix flour, sooji and salt. Add
sufficient water to make the
dough. Keep it aside for half an
hour.
Make small balls of the dough, roll
it into tiny puris (make it to
chapathi size and cut into small
puris) and deep fry them in oil.
Pani:
Grind all the ingredients together
to a thick chutney. This chutnet can
be preserved for 2-3 days. While
serving, dilute it with water to
required consistency(do not make
it too watery).
Stuffing:
Sprouted moong 1 cup
Onion (finely chopped) 1/2 cup
Sev 1/2 cup
Wash the sprouted moong to
remove as much skin as
possible.Then cook with 3/4 tea
spn salt and about 3/4 cup of
water. (Approximately two
whistles in cooker).
Serve puris with pani, onions, sev
and cooked moong.


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