PANI PURI

Pani Puri, Golgappa, Phuchka, just name it and your mouth will start watering. Ever since I came here, I crave for this street food. Miss all those days in Mumbai, I use to have pani puri every day on the streets. This is the one of street food which people enjoy on streets only. With that thelas and pani puriwala serving you the puris dip in that spicy tangy water feels so next to paradise.

Pani puri with the crispy shells filled with spicy water makes your mouth full. The filling is made of potatos, chickpeas, moong, bundi, curd, ragda , it differs from the region of india where it is served. Being from Mumbai, I love the Mumbai style pani puri with Ragda, tamarind water, mint water and ending it up with sukha puri. I make Puris at home , as the pani puri taste the best with this fresh crispy puris.

You Need:

For the Puris:

1 cup Semolina

2 tsp All- Purpose Flour

Pinch of Salt

½ cup Warm Water

For Spicy Mint Water :

1 cup Mint Leaves

1 big piece of Ginger

5-6 Green Chillis

1 ½ tsp Pani Puri Masala

¾ tsp Chat Masala

½ tsp Pepper Powder

2 tsp Black Salt

1 Lemon Juice

½ tsp Amchur Powder

¼ tsp Hing

2 cups water

Tamarind Water:

1 Lime size Tamarind

5-6 Dates

1 cube Jaggery

½ tsp Chilli Powder

1 tsp Cumin Seeds

¼ tsp Salt

For Ragda:

2 cups White dry Peas

½ tsp Turmeric

Salt

Method:

For the Puris:

Mix all the Puri ingredients to form a hard dough. Keep it side for ½ hour .Heat oil for deep frying puris. Now make peanut size balls and on the surface rub oil and roll into thin small puris. Apply oil as needed to roll , don’t use flour for rolling into thin puris. Once oil is hot, turn the flame on medium and drop the puris . They will puff up, then slightly push them into oil dipping them with back side of spoon. Let the puris stay in oil for atleast 2 minutes .Once golden remove them. They should be crispy.

For Spicy Mint Water:

Grind mint and ginger into paste. Add the rest ingredients and grind again. Add water to paste and refrigerate it for an hour.

For Tamarind Water:

Soak tamarind, dates, jaggery into warm water for 4 hours. Remove seeds from dates. Grind into paste. Add the rest ingredients and grind again. Add water if required for watery consistency.

For Ragda:

Soak white peas overnight. In a pressure cooker, cook peas with turmeric and salt added for 5 whistles. It should be well cooked.

Assembling Pani Puri:

Make hole in puri , add ragda, Bundi , boiled potatoes, sweet water and dip into spicy mint water and have your mouth full.End it up with sukha puri by topping some ragda and boiled potato on non puffed puris (papdi) and sprinkle some chat masala and fine sev on top and enjoy after pani puri…..hmmmmmm!!!!

PANEER MAKHANWALA

This is one of the rich, creamy, famous punjabi preparation. The name itself says it all, paneer pieces in rich butter gravy making it finger licking delicious. This preparation is all time favorite with no leftovers.

Preparation Time: 15 mins

Cooking Time: 15 mins

Serves / Makes: 3-4

 

Ingredients :

2 cups Paneer (cut in big cubes)

½ cup Unsalted Butter

1 Big Onion ( finely chopped)

1 Big  Tomato (finely chopped)

6-7 cloves Garlic (grated)

2 inch Ginger (grated)

1 Bay Leaf

1 tsp Cumin Seeds

2 inch Cinnamon Bark

2 Cloves

4 Peppercorns

2 Green Cardamom

2 tsp Cashew Nuts

2 tsp Poppy Seeds (optional)

1 tsp Chilli Powder

½ tsp Turmeric

1 tsp Coriander Powder

½ tsp Garam Masala

2 tsp Kasori Methi

1 tsp Tandoori Masala (optional)

½ cup Heavy Cream

Salt to taste

oil

For garnishing: Coriander leaves , Heavy cream and grated cheese / Paneer.

 

Method:

1.       Deep fry paneer pieces in oil till they turn golden brown.

2.      In a wok, heat 2 tsp oil , add bay leaf, cinnamon, cumin seeds, peppercorns, cloves, cardamom, cashew nuts. Sauté  for a min.

3.      Now add chopped ginger – garlic paste, onion sauté till they turn golden, then add tomatoes and poppy seeds and cook till they form into sauce. Then let it cool down and grind into paste.

4.      Now in the same wok, melt butter add the paste, add the paneer pieces, add dry masalas , salt and cream.

5.      Garnish with chopped coriander leaves, grated cheese or paneer and drizzle some heavy cream.

6.      Serve it hot with hot naans or tandoori rotis.