Delayed Puris

My favourite food moment is to see lovely light brown rounds puffing to bob on the surface of oil – in my language its a perfect QTOL moment. Just one of those things in life that make it so deliciously happy :).

And so when this rather random party of absolute puri mania seemed to take over the blogosphere, I just couldn’t resist. Better late than never? But then this post isn’t really a delayed entry but its more of a celebration of the beauty called puris that Anita wants us all to enjoy.

Under normal circumstances I would have woven an elaborate tale around such first time experimentation – but since the protagonist in this case happens to be “Pani Puri” I shall leave the pictures to do the talking. I took my amma’s recipe (and updated her post with pics 🙂 ) to make these for the first time on Saturday for dinner (yes dinner, for once fried and dinner had to go together).

You’ll have to make do with mobile phone camera pics – these crunchy beauties looked far more tastier in person :D.

The Awesome Puris

How I ate them

How Satish devoured them – curd is somehow indispendable for him, so every dish is served with “dahi”

Click here for pani puri recipe

In celebration of all food and the madness around it.

PS: Blogosphere isn’t a word in the WordPress Spellcheck Dictionary? :O. Should I add this to my “Spell Check Software horrors list” of Wikipedia is always underlined in red in Microsoft Word.

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Pani puri

Though pani puri stalls are there all over, nothing to beat the home made ones. All my nephews and nieces love if it is prepared by me.

Ingredients

For the dough

Rava 1 cup.

Maida 1 cup.

Wheat flour 1 cup.

Salt to taste.

Ghee 1 tablespoon.

Oil for deep frying 1/2 litre approximately.

For the filling

Kabuli channa (whole white gram) 1 cup.

Potato 2 medium sized.

Onion 2 medium sized (finely chopped).

Carrot 1 no (grated).

Finely chopped green chillies 2 nos, coriander 2 twigs.

Salt to taste.

For the pani

Dates 2 nos.

Tamarind 3 inch piece.

Jaggery 2 teaspoons.

Black pepper corns 1 teaspoon.

Cumin (jeera) 1 teaspoon.

Coriander leaves 2 twigs.

Green chilli 1 no (optional)

Mint leaves 10 leaves (optional)

Black salt 1/2 teaspoon.

Salt to taste.

Method

Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa. Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling and mix well. Transfer to a serving bowl.

Soak the dates and tamarind in warm water. Grind along with all ingredients for the pani to a paste. Add 2 cups water and strain. Transfer to a serving bowl.

Mix the flours and rava with salt and ghee. Make a dough adding required water. leave for 15 minutes. Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.

Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying. Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.

Serve the puris in a plate and the pani and channa in two cups.

Make a hole on the puri, fill with 1 teaspoon channa and 2 teaspoons pani and just eat.

Note

Temperature of oil is most important to get the puris right.

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