Pani Puri
About
This spicy one-bite Indian snack consists of the puri which is a crunchy puff and various fillings and dipping sauces depending on the region. Popular fillings include seasoned potatoes or chickpeas while dipping sauces range from sweet tamarind to spicy mint.
Information
Physical Description
Puri is a hollow, crunchy puff of dough about the size of a golf ball and various fillings and dipping sauces.
Tasting Notes
Selecting and Buying
Preparation and Use
To make pani:
Adjust spices and tangyness to taste. You need:1/2 cup Tamarind , 2 cups Water, 2 tblsp roasted Cumin Seed Powder, 2 tblsp un-roasted Cumin Seed, Coriander Leaves, 3 Green Chilly , 2 tblsp Mint Leaves Chutney, 1 tblsp Black Salt, 2 tblsp Jaggary. Strain through a wire strainer to remove any rough bits.
To make puri:Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.Stand covered with wet cloth for 15-20 minutes.Make small sized balls.With the help of some dry maida or sooji, roll into thin rounds.Heat oil in a pan and deep fry puris till very light brown and crisp.
To enjoy this snack simply pick up a puri and gently tap a small hole at the top. Add the filling and sauce.
The most popular and least messy method of eating pani puri is to place the entire puff in the mouth.
The sweetness and spiciness can be adjusted with each serving.Popular fillings include seasoned potatoes or chickpeas while dipping sauces range from sweet tamarind to spicy mint.
Conserving and Storing
For homemade: Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.
Comments
July 8, 2011
thanks for given a information
July 8, 2011
thanks for given a information