Please help me to prepare panipuri at home ?

Answer 1

Pani Puri

Ingredients

Puri
1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Clubsoda
Salt to taste

Pani
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans


Preparation

For Puri


Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.
For Pani (Water)


Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.
Serving panipuri


Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Serve.

Answer 2

Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.

Pani puri recipe

Ingredients :

Pani Puri ,
bean sprouts (I have used Moong dal here, should just begin to sprout) - (optional chick peas soaked over night) ,
3-4 potatoes, boiled and coarsely mashed,

For Pani
1 bunch of fresh mint leaves ,
1/2 bunch of coriander leaves,
salt to taste,2-3 green chillies,
3 tbsp pani poori masala,
1 tsp dry mango powder


For making Pani---
Grind the mint and coriander leaves & 4-5 green chillies into a paste. Mix pani puri masala in 2 litres of cold water.(If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt. ) Add mint and coriander paste and dry mango powder to it. mix well and adujust salt to taste.

For making Tamarind Pani---
Ingredients:
1/4 cups dates (khajur),
deseeded 1/4 cup tamarind (imli),
deseeded 1/4 cup jaggery (gud),
A pinch of asafoetida (hing)
Salt to taste

Method:
Wash the dates, tamarind and place them in a saucepan.
Also add the jaggery, asafoetida, salt, 1 cup of water and simmer for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
For Masala---
Get sprouted Moong or preapre it at home the usual way. black Chick peas are normally used for making masal of pani puri ,but i usaully use sprouted beans in place of chick peas, as it tastes good, and healthier too. Such way instead of using soaked and boiled black chick peas one can directly use sprouted Moong too.
Add salt and chat masala to the potatoes and mix in the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
To eat, dip each gol gappa into the prepared Mint Pani(green water in picture) and enjoy the real taste of Pani puri . Use tmarind water too it you wish ti add some sweet taste to it. :)

Answer 3

Do check on this website:

http://www.nandyala.org/mahanandi/recipes-blogged-sofar/