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thread ke name se hi pata lag gaya hogaa
k kya karna haiexcer:
frst of all thnx for all to participatingparticipates ko pani puri ki recipe share karni thi
over all sabko sharing bahut achi thii
but the winner is just one
rules ky mutabik khud ko vote nahi karna or poll ki last date 28-09-2014 hai
Best of Luck
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yeh rahi sabki sharingg
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arosa hya
Pani Puri
Ingredients for making Pani:
100gm mint leaves,
50gm coriander leaves,
1-pieces of ginger,
5-6 green chillies,
4-tbsp pani-puri masala,
1-tbsp kala namak,
2-tbsp lemon juice,
Salt to taste.
Method for making Pani:
Step 1: Crush the mint leaves, coriander leaves, ginger and green chillies in mixer.
Step 2: Drain and pour into a bigger pan.
Step 3: Mix pani puri masala, kala namak, lemon juice and salt to taste.
Step 4: Leave it in freeze for chilled
For the Poori
If you want to skip the process of frying your own poori, you can buy the shells ready-made.
- 1 cup wheat flour
- 1 teaspoon maida
- Pinch of salt
- Warm water
- Vegetable oil
Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers. Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.
- Add the water very slowly, in small increments, so that you don't end up mixing in too much. Poori dough should never be wet or sticky.
- If the dough seems very moist, work in some extra maida to absorb the extra moisture.
- Roll the dough very thin.
- Cut the dough into smaller circles
- Fry the pooris.
Ingredients for making masala:
1-cup boiled chopped potatoes,
1-cup chopped onion,
1-cup boiled desi chana,
3-tbsp pani puri masala,
1\2-cup roasted ground nuts,
Salt to taste.
Method for making Pani Puri:
Step 1: Spread pani-puri masala and salt over the chopped potatoes, deshi chann, chopped onion and roasted ground nuts.
Step 2: Serve with chilled pani.
Step 3: Also use tamarind (imli) pani if you like it.
Serve and Enjoy
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tricky temi
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amna rani
ayesha
گول گپے کے لئے:سوجی: ایک کپ (Semolina 1 cup)میدہ: آدھا کپ (White flour ˝ cup)ماش کی دال کا آٹا: دو کھانے کے چمچ (White lentils ground 2 tbsp)کلب سوڈا: گوندھنے کے لیے (Club soda for kneading the dough)تیل: ڈیپ فرائی کے لیے (Oil for deep frying):فلنگ کے لئےآلو: ایک کپ اُبلے ہوئے (Potato 1 cup boiled)بوندی: دو کپ (Bondi 2 cups):کھٹے پانی کے لئے:ترکیبپودینہ کے پتے: آدھا گٹھی (Mint leaves ˝ bunch)ہری مرچ: تین عدد (Green chillies 3)پانی: ایک لیٹر (Water 1 litre)اِملی کا گودا آدھا کپ (Tamarind pulp ˝ cup)دھنیا: ایک چائے کا چمچ (بھنا اور پسا ہوا) (Roasted coriander powder 1 tsp)زیرہ: ایک کھانے کا چمچ (بھنا اور پسا ہوا) (Roasted cumin powder 1 tbsp)لال مرچ: آدھا چائے کا چمچ (پسی ہوئی) (Chilli powder ˝ tsp)نمک: آدھا چائے کا چمچ (Salt ˝ tsp)ادرک: دو کھانے کے چمچ (کٹی ہوئی) (Ginger 2 tbsp chopped)لیموں کا رس: تین کھانے کے چمچ (Lemon juice 3 tbsp)
کھٹے پانی کے لئے: بلینڈر (blender)
میں پودینہ کے پتے، ہری مرچ اور کٹی ادرک ڈال کر اچھی طرح پیس (grind) لیں۔اب اس پیسٹ (paste) کو پانی میں شامل کر دیں۔ساتھ ہی اِملی کا گودا، بھنا اور پسا دھنیا، بھنا اور پسا زیرہ، پسی لال مرچ، نمک اور لیموں کا رس ڈال کر اچھی طرح مکس (mix) کریں۔اس کے بعد کھٹے پانی کو چھان کر فریج (fridge) میں ٹھنڈا (cold) ہونے کے لیے رکھ دیں۔گول گپے کے لیے:ایک پیالے میں سوجی، میدہ اور ماش کی دال کا آٹا مکس (mix) کریں۔پھر اسے حسبِ ضرورت کلب سوڈا (club soda) ڈال کر گوندھ لیں۔آٹے کو تیس منٹ (30 mins) کے لیے رکھ دیں، پھر اسے دوبارہ گوندھیں۔اب ہتھیلی پر تھوڑی سی چکنائی لگا کر چھوٹے پیڑے بنائیں۔ہر پیڑے کو چھوٹی پوری کی شکل میں بیل لیں اور گیلے کپڑے کے درمیان میں دس منٹ (10 mints) کے لیے رکھ دیں۔آخر میں اسے گرم تیل میں ہلکی آنچ (low heat) پر فرائی (fry) کریں کہ پھولنے لگیں۔پھر آنچ تیز (direct heat) کرکے کرسپی ہو جانے تک فرائی (fry) کریں۔پیش کرنے کے لیے: انگوٹھے کی مدد سے ایک گول گپے میں سوراخ کریں۔اس میں اُبلے آلو اور پانی میں دس منٹ (10 mins) بھیگی ہوئی بوندی بھریں۔اگر پسند ہو تو اِملی کی چٹنی بھی ڈالیں۔آخر میں ٹھنڈے کھٹے پانی کے ساتھ پیش کریں۔
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raja pakistani
For the Poori
If you want to skip the process of frying your own poori, you can buy the shells ready-made.
- 1 cup rava (whole wheat flour may be substituted)
- 1 teaspoon maida (white cake flour may be substituted)
- Pinch of salt
- Warm water
- Vegetable oil
For the Filling
- 2 russet potatoes
- 1 diced medium onion
- 1 cup cooked chickpeas
- 1 teaspoon red chili powder
- 1 teaspoon chat masala
- 1 teaspoon chopped coriander leaves
- Salt
For the Pani
- 1 teaspoon tamarind paste diluted in 1 tablespoon water
- 2 tablespoons jaggery (white sugar may be substituted)
- 1 teaspoon black salt (table salt may be substituted)
- 1 teaspoon red chili powder
- 1 teaspoon dhania powder
- 1 teaspoon cumin powder
- 2-3 chopped green chilis
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- Water
Part 1 of 4: Making the Poori
- 1
Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers. Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.
- Add the water very slowly, in small increments, so that you don't end up mixing in too much. Poori dough should never be wet or sticky.
- If the dough seems very moist, work in some extra maida (or cake flour) to absorb the extra moisture.
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- 2
Knead the dough well. Use your hands to knead the dough for about 7 minutes, until it becomes tight, stretchy and shiny. This will encourage the formation of gluten, which is essential to the texture of the finished pooris.[1]
- If the dough feels loose and falls apart, keep kneading. You should be able to stretch the dough without it breaking.
- If you wish, you can knead the dough using the dough hook attachment on a stand mixer.
- 3
Add a teaspoon of oil and keep kneading. Pour the oil over the dough and knead it into the dough for another 3 minutes. This will improve the flavor and texture of the dough.
- 4
Rest the dough. Form it into a ball and place it in the a bowl. Cover the bowl with a damp dishcloth. Set the bowl in a dry, warm place. Let it sit for 15-20 minutes to rest. This will further improve the texture of the finished pooris.
- 5
Roll the dough very thin. Place the ball of dough on an oiled surface and use a rolling pin to roll the dough into a circle no thicker than 1/4 inch. The dough should be easy to roll thin without tearing. It may snap back when you attempt to roll it, but with a little work you'll be able to create a large, thin circle of dough.
- 6
Cut the dough into smaller circles. You can use a biscuit cutter or the rim of a cut. Cut out as many dough circles as possible from the rolled-out dough.
- 7
Heat oil for frying. Pour 2 inches of oil into a stockpot or high-sided frying pan. Heat the oil until it reaches 400 degrees Fahrenheit, or a bit of dough dropped into the oil sizzles and browns.
- 8
Fry the pooris. When the oil is hot, place a few dough circles into the oil to cook. After just a few seconds, they'll begin to puff up and crisp. When they are crispy and very lightly brown, after about 20-30 seconds, use a large slotted spoon to place them on a plate lined with paper towels to drain. Continue frying the remaining dough circles.
- The pooris will cook very quickly, so it's necessary to watch them the whole time they're in the oil. Remove them before they turn dark brown, or they'll have a burned taste and fall apart easily.
- Cook only a few pooris at a time. If you crowd the pot, it will be difficult to control the cooking time of each poori.
- Don't cover the pooris when they're finished cooking, or they won't stay crispy.
Part 2 of 4: Making the Filling
- 1
Prepare the potatoes. Peel the potatoes, then roughly chop them. Put them in a pot and cover them with cold water. Bring the water to a boil, then reduce it to a simmer. Cook the potatoes until they're completely soft, and a fork slides through them easily. Drain the water. Mash the potatoes roughly with a fork.
- 2
Add the spices. Put the red chili powder, chat masala and coriander leaves in the pot with the potatoes. Add a pinch of salt. Use a fork to mash the spices in with the potatoes to thoroughly distribute them. Taste the mixture and add more spices or salt if you wish.
- 3
Add the onion and chickpeas. Stir in the onion and chickpeas with a spoon, so that everything is completely mixed. If you wish, add a few drops of oil to moisten the filling. It doesn't need too much moisture, though, since you'll be adding pani as the finishing touch.
Part 3 of 4: Making the Pani
- 1
Combine everything except the water. Place all the spices and herbs together in a blender, food processor or mortar. Process them until they are ground into a fine paste. Add a little water if necessary to loosen the ingredients and make them easier to grind.
- 2
Mix the paste with 2-3 cups of water. Place the paste and water in a mixing bowl and mix well. Taste the mixture and add more black salt or spices as necessary.
- 3
Chill the pani if you wish. It's often served cold with the poori. If you wish to chill it, cover the bowl and place it in the refrigerator until you're ready to serve pani poori.
- 1
Tap a poori at the center lightly to make a half-inch hole. Do this with the tip of a knife or your fingertip. Be sure to tap gently, since the poori is crispy and fragile.
- 2
Fill it with a small quantity of filling. Scoop in some of the mashed potato and chickpea filling. If you wish, you can add other fillings, too, like chutney, yogurt sauce or green moon dal sprouts. Spoon in enough to fill about half of the poori.
- 3
Dip it in the pani. Submerge the filled poori in the bowl of pani so that the extra space fills with the spicy water. Don't keep it underwater too long, or it will get soft.
- 4
Eat it while it's still crispy. It's necessary to serve and eat pani poori right away, before it gets soggy and falls apart. Eat the whole thing in one or two quick bites. If you're serving guests, you can have them assemble their own pani poori so they experience the best texture possible.[2]
anmol
~ Pani Puri / Gol Gappe ~
For making Gol Gappe
Sooji (Semolina) 1 cup
Maida (Plain Refined Flour) 1/2 tsp.
Salt to taste
Oil for Frying
The recipe called for adding Cooking Soda, I didn't and still it perfectly puffed up.
For Spicy Pani or Spicy Water / Mint Water
Mint Leaves 1 cups
Coriander Leaves handful .
Tamarind pulp 3 tsp1/3 cup
Green Chillies 2
Roasted Cumin powder 1 tsp.
Salt to taste
Ok, I didn't have Kala Namak / Black Salt but you need to add 1 - 2 tsp. Trust me still the pani was yummy!
Potato Filling
Boiled Potato, grated to form a fine paste, sauteed in 1 tsp Oil along with Roasted Cumin powder, Red chili powder, salt.
This was awesome!
Another filling I gave was the Lentil Filling
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp
Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.
For Red Tamarind Chutney
Tamarind 1 cup
Jaggery 1/2 cup
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Warm water 2 cups
Salt to taste
Again I missed Kala Namak, but by all means do add it if you have!
Method to prepare:
For Gol Gappe or Puri:
In a bowl take semolina, plain flour, salt and knead well to make a stiff dough, leave it bit stiffer than normal. Actually since Rava was so much, the moment I add drops of water, it formed a stiff dough. I left at to rest for nearly 45 mins.
Cover it with a wet muslin cloth and let it rest till you get other things ready. Actually if it rests for more it tends to roll out best.
Then pinch out very small balls and roll them into small circles.
Remember you will be eating these as whole, so make small circles
Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
Heat oil in a thick bottomed pan, deep fry the puris
The idea is to puff them and fry them till golden brown.
Take them out and put them on kitchen paper towel, to get rid of the extra oil.
Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.
I also made using the Roti maker, place 3 - 4 pinched balls and press to get an even rolled out puris. Fry them immediately.
For making spicy water or Pani
Extract pulp from the tamarind
Add mint leaves, coriander, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
Add salt and black rock salt to taste.
Put it in the fridge to cool down.
Add water as required. It is normally recommended to add Ginger, but ginger and I are not friends!
How to make Red Tamarind Chutney
Extract the pulp from tamarind.
Recipe asks you to pound the roasted cumin seeds along with garlic cloves. But I am not for such process. I always have roasted cumin powder on hand, so used that instead. And cloves, well!
To the tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt.
You are supposed to cook this over low flame and store once it cools. But I used it as raw.
Assembling the Pani Puri / Gol Gappa
Poke a small hole in the center of the Gole Gappa/ Puri
Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it
Gulp it down.
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Meri Recipe Rahi Yeh
Rangeela Panipuri
http://i1372.photobucket.com/albums/...ps9666fcc0.jpg
Ingredients:
puri :
Suji / Semolina – 1 cup
Maida – 3 tbsp
Cooking soda – pinch
Spinanch juice – 1 tsp
Carrot juice – 1 tsp@
Beetroot juice – 1 tsp
Turmeric powder – pinch
Oil – for deep frying
pani :
Tamarind juice (little thick) 1/2 cup
Water – 2 cups
Cumin powder – 2 tbsp
Red chillie powder – 1 tsp
Black salt – 1 tbsp
Jaggery – 1 tbsp
stuffing:
Boiled potatoes 2
Boiled chana – 1/4 cup
Boondi – 1/4 cup
Salt, Red chilli powder, Pepper powder – as per taste
Mix suji /semolina, maida, cooking soda, pinch of salt together and divide into four parts. Add spinach juice to one part, carrot juice to one part, beetroot juice to part and turmeric part to fourth part. Make them into different dough’s adding water as required. The dough should be smooth as for roti’s . Keep them covered for tenminutes. Mash the peeled and boiled potatoes, chana, boondi and pinch of salt and mix well. Take tamarind juice, cumin powder, red chillie powder, jaggery, black salt, and mix well. Adding water as required make it into consistency as u like. you can chill this water too. One more tip is just mix the sweet chutney in water and adjust the taste.. Normally the water used for panipuri is made with greens…
Knead ths dough and make small balls of all colors. Roll out into thin puris and fry till crisp and let them cool. Serve chilled and spicy water, stuffing, colorful puris… you can use food colors instead of veg juice..
kayra
Pani Puri Recipe (Golgappa Recipe) | How to make Pani Puri
I love chats and my fav is always pani puri and pav bhaji.I like it mainly for the burst of different flavours - spicy, tangy, sweet and yummy pani purii
https://lh3.googleusercontent.com/-q.../panipuri1.jpg
Puri Recipe - Ingredients
- Maida(APF) - 1/4 cup
- Semolina (
- Whole wheat flour(Atta) - 1/4 cup
- Rava / Sooji) - 1 cup
- Baking Soda - 1/4 tsp
- Salt - as required
- Oil - to deep fry
https://lh4.googleusercontent.com/-w.../panipuri2.jpg
How to make puri:
- Combine rava, wheat flour, maida, baking soda and salt, add water little by little to make a stiff dough like how we make for puris.Allow it to rest for atleast 15-30mins.
- Knead the dough once again and pinch equal sized lemon sized balls. Using the chapathi roller, roll out thin rotis and cut with a lid or cookie cutter as a small round puris.
- Heat oil in a kadai(it shouldnt be piping hot) slide 3-4 puris at a time and using the laddle press in the center and along the edges to make the puris puff up.
- https://lh4.googleusercontent.com/-C.../s800/puri.jpg
- 4. Flip over to other side and cook to golden brown on both sides.Drain in a tissue paper.Cool and store in an air tight container and use when required.
https://lh4.googleusercontent.com/-I...panipuri11.jpg
Pani Recipe - Ingredients
- Tamarind - 1/4 cup firmly packed
- Water - 2 cups
- Chat masala / Amchur powder - 1 tsp
- Roasted Cumin Seed (Jeera) Powder - 1 tsp
- Coriander Leaves - 1 tbsp for garnish
- Mint leaves + coriander leaves - 1/4 cup
- Black Salt - to taste (I used normal salt)
How to make pani:
- Soak the tamarind in ˝ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
- Combine this pulp with the remaining ingredients(chat masala/amchur powder, roasted jeera powder,mint,coriander leaves) except salt and grind it to a fine paste.
- Transfer the paste into a large bowl and combine with the 2 cups of water, salt and mix well.
- Chill for at least an hours after making for the flavours to blend well.
https://lh4.googleusercontent.com/-L.../panipuri5.jpg
Pani Puri Recipe - Ingredients
- Puri - 12 to 15 pooris
- Pani - 2 cups
- Onion - 1 chopped finely
- Potatoes - 2
- Chilly powder -1/2 tsp
- Turmeric powder - a pinch
- Sprouted green gram - 1/2 cup(I soaked green gram for 4 hrs and pressure cooked for 1 whistle, you can use sprouted green gram too)
- Mint chutney - 2 tbsp
- Sweet chutney - 2 tbsp
- Sev / Oma podi - 1/4 cup
- Salt - for taste
- How to assemble Pani Puri:
- Mash the boiled potatoes, mix turmeric, chilli powder and salt, Keep aside.
- Crack a small hole in the centre of each puri. Drop a tsp of mashed potatoes, then a tsp of green gram , then add mint chutney, sweet chutney and then chopped onion. Finally top it up with sev and pour the prepared pani.
- Serve immediately and enjoy the explosion of the sweet tangy and spicy flavours together.
https://lh6.googleusercontent.com/-e.../panipuri4.jpg
- You can use sprouted green gram too instead if cooked green gram.
- Resting the dough is very important is making the puris perfect. You can store them in airtight cointainer for about a month and use it when required.https://lh3.googleusercontent.com/-R...puri_tile1.jpg
- https://lh3.googleusercontent.com/-0.../panipuri3.jpg
