Pani For Pani Poori

Pani For Pani Poori

Total time: 15 min

Non-working   5min

Working   10min

Level:   Easy

Yield:   Serves 3-4

Ingredients

2 cup Cilantro or Coriander leaves

2 cup mint leaves

1 inch Ginger

2 Green chilies

2 tbsp. Tamarind (seedless)

1 tbsp. Roasted cumin powder

½ Lime

Salt to taste

4-6 cups Water

Instructions

Clean the mint and cilantro leaves.

Grind mint, Cilantro leaves, tamarind, ginger, green chilies, cumin powder and water in a blender, grind until smooth paste. Transfer the green mixture into bowl.

Take 2 ladle of Green mixture and put on colander and add 4-5 cups of ice-cold water.

Add salt and limejuice and mix well.

Garnish with boondi or cilantro.

Enjoy!!

Note: I have saved green mixture for another use.

Poori for Pani Poori

Poori for panipoori

Prep Time: 5 min   

Cooking Time: 30-45min

Level:   Moderate

Yield:    50 pooris 

Ingredients

¼ cup Plain flour (Maida)

¼ cup Whole-wheat flour                                          

½ cup Semolina (Sooji/ Rava)  

¼ tsp. salt                                  

Water for kneading                                                            

Oil for frying   

Instructions

In a bowl, mix whole wheat flour, plain flour, semolina and salt.  Add little water at a time and knead  into a firm dough. Dough should neither be too hard/thick nor too soft or sticky. (If dough is sticky add semolina and adjust into semi – stiff dough).                                                       

Cover the dough with a clear wrap or damp muslin cloth, keep it aside for 30 mins.

After 30 mins, divide the dough into equal sized balls.

Place the ball (one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 2 mm

With a help of a steel small lid or glass or cookie cutter having a diameter of 4 to 5 cms cut out small circles from the rolled dough.

Heat the oil in a heavy bottom or deep kadhai till piping hot.

Deep fry the circles in the oil and with the help of the back of a ladle slightly press it.  This will make the puris to puff up.

Fry till golden brown and crisp. Take the puris out and place them on absorbent paper or paper towel to remove excess oil

Repeat the same for all the dogh balls.

Cool the place the puris and store in a airtight container. 

 

Crunchy Paneer Sandwiches

 

 

Total time: 45min

Prep        15min

Working   30min

Level:   Easy

Yield:   Serves 4

 

Ingredients

12oz (340gms) Cottage cheese (Paneer)

1 cup (50gms) Cilantro (Coriander leaves)

1 cup (50gms) Mint leaves

4 green chili

2 tbsp. Tomato Ketchup

Salt to taste

½  cup All purpose flour  (Maida)

¼  cup Milk

¼  cup water

½ cornflakes

Oil to fry

 

Instructions

 

 

Cut paneer in 1- 2 cm thick square cubes. 

Slit the center of each cube. Make sure you don't make cube in two pieces.

For filling: In blender add Coriander leaves, mint leaves, green chili and water and grind. Then put green chutney into bowl and add salt.

In small bowl put equal amount of green chutney and tomato ketchup and mix it

Crash the corn flakes using your hand and keep it ready.

Prepare batter by adding all purpose flour, salt, milk and add water and mix well into thin batter

Heat oil in a deep frying pan.

Fill the coriander (apply a layer of green chutney)  in between the slit.

Dip each cube in batter and coat with corn flakes and fry till it turns golden brown. 

Serve hot with Tomato Ketchup.  

 

Khara Buns

Khara Buns 

Total time: 3h 30min

Prep        15min

Working   3hr 15min

Level:   Easy

Yield:   8 big buns

Ingredients

1-½ cups all-purpose flour +more for kneading

1 ½ tsp. active dried yeast

¼ cup+1 tablespoon milk

½  cup water

1 ½ tsp. sugar

3 tsp.  butter

1 tsp. salt

¾  cup finely chopped onions

5-6 Thai green chilies, minced

½ cup cilantro leaves, finely chopped

1 tsp.  cumin seeds

1 tsp. oil

Instructions

1. Microwave water and milk for 30 seconds, it should be warm to touch. This is important for yeast to proof.

2. Add sugar and yeast and mix well. Let it sit for 15minutes. The yeast mixture should be frothy at the end of 15minutes. If not, start the process again.

3. In the meantime, add oil in a pan and when it’s hot add cumin seeds, let it pop. Add finely chopped onions, green chilies and a pinch of salt, cook till onions turn soft. Turn off heat, add cilantro leaves, mix well and set aside. Cooking onions is important to not kill the yeast.

4. Melt 2 tablespoons of butter and add it to the yeast along with salt and mix well.

5. Add flour, one cup at a time to the yeast mixture and whisk until you get smooth dough.

6. Transfer the dough to a floured surface and knead it into smooth, non-sticky dough. Add more flour if required and knead well for at least 10 minutes.

7. Flatten the kneaded dough with your hands and place the onion-chili stuffing in the center. Fold the corners and seal it well.

8. Knead again for 15minutes, till the stuffing is well incorporated in the dough. The dough might turn sticky due to the onions, so add more flour and knead well.

9. Grease a big bowl with little oil and place the kneaded dough in the bowl. Cover with a clean kitchen towel and keep in a warm place till the dough almost doubles. This took me about 1.5hours.

10. After the first rise, knead again for 7-8 minutes to remove any air bubbles in the dough.

11. Divide the dough into 8 equal portions and shape into buns. Place them on a parchment sheet lined baking tray.

12. Cover and place the baking tray in a warm place for about 45minutes.

13. At the end of 45minutes, preheat oven to 425F.

14. Brush tops of well-risen dough with milk and place them in the oven. Reduce oven temperature to 350F. Bake for 20-25minutes until the top is slightly brown and the buns sound hollow when tapped on top. This took me about 28minutes, since oven temperatures vary, I recommend checking after 20minutes and increasing the baking time in increments of 3minutes to get the perfect buns.

15. Melt 1 tablespoon of butter and brush tops of baked buns for a nice shine.