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Рецепт Paanipuri Or Golgappa Pt 1
by Global Cookbook

Paanipuri Or Golgappa Pt 1
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Ингредиенты

  • 2 c. Very fine semolina, (soji or possibly rava)
  •     Salt to taste
  •     Water
  •     Oil to deep fry
  •     Puri cutter
  • 1 lt Water
  • 1 bn Mint leaves
  • 1/2 bn Coriander leaves
  • 8 x Green chillies, (8 to 10)
  • 1 x Pingpong ball sized lump tamarind
  • 1 Tbsp. Jaljeera
  • 1/2 tsp Black salt
  • 2 Tbsp. Jaggery
  •     Salt to taste
  • 1/2 c. Boiled peeled minced potatoes
  • 1/2 c. Chickpeas soaked overnight
  • 1/2 x Moong, (green gram) soaked overnight or possibly sprouted
  • 1/2 c. Non-sweet boondi
  • 1 c. Tamarind chutney., (refer week on chutneys)

Инструкции

  1. For puris:Mix soji, salt and sufficient water to knead a soft dough.
  2. Stand covered with wet cloth for 15-20 min.
  3. Take a fist sized lump and make a ball.
  4. With the help of some dry maida or possibly soji, roll into big thin rounds.
  5. Cut small puris from it with the cutter.
  6. You may use a sharp edged lid of a bottlle, if the size is alright.
  7. Remove the frills formed and mix into remaining dough.
  8. Heat oil in a pan and deep fry puris until very light brown and crisp.
  9. Keep the puris covered with a moist muslin cloth if there is delay in frying.
  10. Drain and rest in a colander or possibly over kitchen paper for awhile for oil to dry out.
  11. Store in an airtight container when cold.
  12. For the spicy pani:Wash and drain coriander and mint.
  13. Put in a mixie.
  14. Add in all remaining ingredients except water.
  15. Blend until a smooth paste is formed.
  16. Mix into the water. Stir well for 3-4 min.
  17. Strain with a sieve. Don't throw away the residue, refer note.
  18. Place in fridge and refrigeratefor 2-3 hrs.
  19. For accompaniments:Chickpeas: Pressure cook until done.
  20. Potatoes: Skin jackets. Cut into tiny cubes.
  21. Boondi: Dip in boiling water for 2 min. Drain, press out and cold.
  22. Add in crushed jeera, salt and minced coriander to each accompaniment and mix well.
  23. Put in bowls and place in fridge.
  24. To serve:Place the crisp cooled puris in a large platter.
  25. Serve chilled water in deep bowls.
  26. Place the accompaniments in centre to be taken as desired.
  27. continued in part 2