PANI PURI (For ICC)

This is the post for Indian Cooking Challenge

This recipe is for Indian cooking challenge. I wanted to make pani puri for a long time. But I thought it is very hard to attempt. But the INDIAN COOKING CHALLENGE made me do it. I am happy with the way it came out.
I tried very hard for the puris. I only got it right the fourth time "PRACTISE MAKES PERFECT".
I prepared pani, tamarind chutney and the masala one by one. But the tamarind chutney was my personal favourite.

When i was making each and everything seperately, i tasted it and it was not so good. but when i put it all together and ate it, it was the best
Thanks to ICC for starting this challenge


For making Puri:

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container

I got the puri recipe from showmethecurry.com

For Spicy Water:
Chopped Mint Leaves- 1 1/2 cups
Chopped Coriander Leaves- 1 tbsp.
Tamarind- 1/3 cup
Ginger- 1" piece
Green Chillies- 4 to 5
Roasted cumin powder- 1 tsp.
Chat masala - 1/2 tspSalt to taste

Method:

1. Extract pulp from the tamarind 
2. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
3. Add salt and black rock salt to taste.
4. Put it in the fridge to cool down.
5. Add water as required.

For Filling

Potato Filling:

1.Boil the potato and cube it into small pieces.

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 chana  till tenderand drain it. Add some oil in a pan and add turmeric powder in it and add the boiled chana and mix well. Add the chilli powder, salt and garam masala powder and mix well until all the masalas get cooked well.
Switch off the flame and mix the potatoes gently with the chana and keep it aside.


For Red Tamarind Chutney:
Tamarind- 1 cup
Jaggery- 1/2 cup
Sugar- 2 tbsp.
Red chilli powder- 1/2 tsp
Black pepper powder- 1/4 tsp.
Cloves- 2
Warm water- 2 cups
Oil- 1 tsp.
Salt to taste

Method:
Extract the pulp from tamarind. 

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder& cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add a little warm water if it becomes too thick. 






Assembling the Pani puri:
 
Poke a small hole in the center of the puri
Add a tsp of potato and chana mixture 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 and enjoy!!!


















There were some puri which were not puffed up. Icrushed all those puris in a bowl and added some potato chana filling and mixed it. then i added some tamarind chutney and a lot of spicywater and mixed it well in hands. Then added some onions and chat masala on top. It was so good and it was better than the one i had in shops.



http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html