Rava - 2 cups
mida - ╝ cup
salt to taste
oil ╝ cup
oil for frying
tamarind lemon size
green chilles - 3
bunch of dhaniya leaves(cilantro)
bunch of mint
leaves ground to a paste.
black salt - 1 tea spoon
ordinary salt to taste
dhana jeera powder - 1 tea spoon
black pepper powder ╜ tea spoon.
Boiled chana (or) peas, aloo, raw onions (optional)
For sweet water (as served in some states)
water, sugar, jeera powder, black salt (a little)
1. For spicy water:
Soak tamarind in water and take extract of it and dilute adding more water of desired amount (make sure the water is sour enough don't dilute too much) mix the ground paste and all the other ingredients and taste, adjust salt according to your taste. If too spicy make it little sour by adding lime juice or simply dilute your choice.
2. For sweet water:
Mix all the ingredients and taste, adjust to your taste if you think some thing is less.
3. For puris:
Mix all the mentioned ingredients and knead it to a soft dough of chapati consistency. Heat oil in a kadai and roll the dough into small, small puris of ping-pong ball size or size that fits in your mouth easily and fry them. For some reason if the puris stop fluffing apply / brush little water over the rolled puris and fry them.
Puris will not fluff if the dough gets dry.
4. To Serve:
Break open the top of puri, put some boiled mashed aloo, peas or chana, raw onions(optional) dip in sipcy or seewt water and at a gulp put it in mouth and enjoy.
Feedback on recipe
Name: monikanagar City: Australia Comments: Its very good Receipe.Puris comes out nicely. Will u pls tell me we make thin ball.
thanks madhaviName: madhavi City: USA Comments: Thanks for the feedback monikanagar,can you be pls more clear about what you asked me so that i can reply back. Thanks again.Name: monika City: Australia Comments: yea, Madhavi i put self raising flour in rawa. coz of thatmay be puris didn't come out chrispy . can we use sifraising or not.
I was asking when we make puri how much dough i have to take . Name: madhavi City: USA Comments: Hi monika
You can add self rising flour but make sure you add more oil before mixing this will make them crisp.And while you are making balls there are two methods one is making a big puri and cutting it into small puris using a bottle cap or cookie cutter.second one is making one at a time,if u r making one at a time make sure there are no cracks on the small dough ball apply little water to your hands if needed and roll it into a smooth surface ball and then press/roll it little thick so tht the puri will fluff as soon as you put in hot oil.And lastly oil should be always hot just similar as for ordinary wheat pooris,maintain constant temp.
If you get the feel once making the puris ,from next time you will make your own variations in proportion and reciepe belive me i think it will work for you.All the best happy cooking!Name: deepmala City: USA Comments: hi madhavi,
i m deepmala,i m also in USA,in which area r u living,actually i know one lady in USA,she is also madhavi,so i want to check
only.i m in SUNNYVALE
if u know me,plz reply soon
deepmalaName: madhavi City: IL Comments: hey deepmala i used to live in south dakota now i'm in chicago.Name: nuour City: canada Comments: i don't get it!!!Name: nupur City: canada Comments: i don't get itat all!Name: sim City: bangkok Comments: hi everybody.have seen so many golagappa receipe but no receipe was perfect.will try this one too madhviName: Avnee City: Nairobi Comments: Hi Madhvi, your receipe has question marks in places of quantity of some of the ingredients.....maybe its my browser, could you please email me the full receipe for pani puri. thanks.Name: Avnee City: Nairobi Comments: Hi Madhvi, your receipe has question marks in places of quantity of some of the ingredients.....maybe its my browser, could you please email me the full receipe for pani puri. thanks.Name: anu City: bangalore Comments: good website.. i want news letter Name: adam City: birmingham Comments: can you send me a video of someone making panipuri tried so many ways but they just seem to go flatName: POONAM SHARMA City: Edmonton Comments: Thanks for the reciepe.Itried to make puris but these were not puffed fully what may be the reason.Please do reply.
Thanks Again.Name: neeta City: Bangalore Comments: I saw the receipe for Pani.
How much water should I take?Name: Radha City: Thamesmead Comments: It is the best you got to try it.Name: Chhaya Angadi City: Mumbai Comments: Could you give your reciepe for sweet chutney?Name: rrachna City: Delhi Comments: hi friends!
I wnt to learn golgappa which is made out of atta. can anyone help me to learn the recipe.Name: piyush City: kota Comments: rtName: piyush sharma City: kota Comments: hiName: jasbir canadian City: Brampton Comments: Add some chhat masala in water and water should be refrigrated also add small quantity of green corriender in water and serve chilled with pani puri enjoy CHEERS !Name: priyanka City: hyderabad Comments: i have loved this puris after trying.they r so crispy.if u wanna more crispy add little corn flourName: DadyLymnonline City: New York Comments: what I was looking for, thanks
Name: puja City: delhi Comments: hi
i want to know how to make aata puri for pani puri
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