Thursday, March 24, 2011

Pani Poori

Other name - Gol Gappa

Prep Time (For the dough): 5 min
Resting Time (For the dough): 10 min

Prep Time (For the pooris): 20 min

Cooking Time (For the pooris): 30 min

(Follow any one of the below listed methods)
Ingredients - Method I
  1. Sooji / Semolina / Rava (Chiroti rava) - 3/4 cup
  2. Maida / All purpose flour / Refined flour - 1/4 cup
  3. Water - approx 1/2 cup
Ingredients - Method II
  1. Upma rava - 3/4 cup
  2. Maida - 3/4 cup
  3. Water - as reqd to make a stiff dough
To prepare the dough
  1. Mix maida and sooji in a mixing bowl
  2. Add half cup water to make a firm dough.
  3. Knead the dough until it is soft and pliable.
  4. Cover the dough with a damp cloth for about ten minutes.
  5. Wet two kitchen cloth, spread one damp cloth over a wide plate / plain surface close to where you are going to fry the pooris.
  6. Divide the dough in to 3 small orange sized balls.
  7. Roll out a single dough ball in to a large, thin circle.
  8. Cut in to small, round shape pooris of 2 inch diameter using a mould such as a biscuit cutter or lid of a bottle.
  9. Shape the left out dough in to another small ball; roll out in to a large, thin circle once again & cut in to small, round shape pooris using the same mould, a biscuit cutter or the lid of a bottle.
  10. Make similar small, round shaped pooris about 55 to 60 numbers of 2 inch diameter with the rest of the dough balls.
  11. Line up the cut out pooris on one of the damp kitchen cloth; cover them with another damp towel as this method enables the pooris to puff evenly on both sides.
To deep fry the pooris
  1. Heat oil in a pan / wok on high heat.
  2. Oil should be atleast 1 1/2 inches above the bottom level of the pan / wok.
  3. To test the oil, drop a small piece of dough in to the oil, the dough should immediately rise up without any change in colour.
  4. Start frying the pooris in the similar order with the poori you first cut using the mould.
  5. Slide a single poori slowly along the side of the pan, press gently.
  6. Once it puffs up, turn over and fry until golden brown.
  7. Remove deep fried poori with a slotted ladle and drain little amount of oil inside the pan.
  8. Remove poori from pan to kitchen tissues to drain excess oil.
  9. Deep fry whole of the pooris following the same method.
  10. Remember to deep fry pooris on high flame for them to puff up & become crisp.
Mint ~ Tamarind Paani

Prep Time: 20 min
  1. Mint leaves (loosely packed) - 1 cup
  2. Broken green chillies (adjust as per requirement) - 2
  3. Thick tamarind extract - 3 tbsp
  4. Lemon juice - 3 tbsp
  5. Water - 1/4 cup + 1/2 cup + 2 cups
  6. Ginger powder - 1/4 tsp
  7. Asafoetida powder - pinch
  8. Roasted cumin powder - 1 tbsp
  9. Black pepper powder - 1/2 tsp
  10. Black salt - 1 tsp
  11. Salt (adjust as per requirement) - 1/2 tsp
  12. Sugar (adjust as per requirement) - 1 tbsp
  1. Soak mint leaves in water for 10 min; drain water.
  2. Wash mint leaves in water for about 3 to 4 times; drain water & set aside.
  3. Blend washed & drained mint leaves, green chillies in blender / mixie adding quarter cup of water.
  4. Add rest of the ingredients except water and blend once again.
  5. Strain paste using half cup of water.
  6. Store paste in a container & refrigerate for further use.
  7. Dilute adding two cups of water (can also add three to four cups as desired) at the time of serving.
Potato Masala

Prep Time: 20 min
  1. Potatoes - 3 medium sized
  2. Red chilly powder - 1 tsp
  3. Salt - to taste
For garnishing
  1. Onion (finely chopped) - 2 medium sized
  1. Wash, cut potatoes in to two halves & pressure cook them for 4 to 5 whisltes.
  2. Give standing time to the pressure cooker (say for about 20 min) before opening the lid.
  3. Peel & mash potatoes using a potato masher or using your hands.
  4. Add red chilly powder, salt & mix well.
  • Can also use pressure cooked black chickpeas instead of potatoes.
How to serve paani poori
  1. Make a small hole in the centre of the poori using your left thumb.
  2. Stuff in with some potato filling & chopped onion.
  3. Dip in diluted mint-tamarind paani & diluted dates and tamarind chutney.
Gulp it in single mouth and enjoy!!! tasted yum...mmm...mmy!!!

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