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How To Make Mouth-watering Pani Puri At Home?
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To make delectable Pani Puri firstly prepare Puris by taking these steps. Take half cup of fine Semolina flour, half cup of plain flour, 3 tablespoon of Soda water and salt to taste. Mix all these ingredients and knead them by mixing water in very small quantity, keep the kneaded matter little loose. Cover it with a muslin cloth and let it sit for 10-15 minutes. Later divide this entire dough into 40 equal parts and roll with a roll-bar to make them thin and flat. Place these round Puris under a damp cloth for 5 minutes. In the meantime heat a frying pan and add any vegetable oil just enough to deep fry the Puris. When oil is hot slide these Puris one by one and deep fry them till they puff-up and become brown and crisp. Take these crisp Puris out and keep them for later use.
To make fresh Pani for Pani Puri you can follow these steps, or you can use homemade Pani Puri Powder or Majithia Pani Puri Powder for making it easily and quickly. Take 1 and half cup of chopped Mint leaves, 1 tablespoon of chopped Coriander, one-third cup of Tamarind, 25 small pieces of Ginger about an inch long, 4-5 green chilies, 1 teaspoon roasted Cumin seeds, 1 anf half tablespoon of black salt and salt to taste. Soak the Tamarind in a cup of water for one hour, later sieve the mixture and add the pulp with other ingredients, except black salt. Grind the mixture in grinder to form a paste. Transfer this paste in a liter of plain water, add Black salt and salt and mix well. Keep this water in refrigerator and let it sit for 2-3 hours so that it gets completely chilled.
For fillings, take boiled and mashed Potatoes and boiled black Chickpeas. Prepare Date-Tamarind Chutney for sweet taste; if Dates are not available one can use jaggery for sweet taste. Serve savory and appetizing Pani Puri. Another filling which is also very popular and tastes very good with Pani Puri is Boondi, small balls of pea flour. Take 1 cup of Pea flour, add salt to taste and water to make a thin paste. Take a deep utensil and add 4-5 tablespoon of vegetable oil to it. Let the oil get hot, once oil is ready to deep fry take a Colander and slowly spread the paste over the Colander so that paste falls in the form of drops in the oil. Keep stirring them so that do not get attached to each other. Deep fry these drops of pea flour to get Boondi. Keep them to cool down and serve as fillings with mashed Potato for differently tasting Pani Puri.
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