Delicious Homemade Puri Food

PANI PURI

Steps:

• For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
• For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
• Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
• Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
• For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
• To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.

PLAIN PURI

Steps:

• Sift all dry ingredients.
• Add ghee.
• Mix with milk (or sour milk) into a soft smooth dough.
• Roll out into 1/8 inch thickness.
• Cut in rounds.
• Fry in hot ghee or oil till a pale gold colour.
• ENJOY!

SHRIKHAND AND PURI

Steps:

• Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth.
• Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon.
• Fold in the sugar and mix thoroughly.
• Heat saffron for 20-25 seconds in the oven till it is crispy.
• Crush it and while you do so enjoy the lovely aroma of the crushed saffron.
• Fold in the crushed saffron into the yoghurt and sugar mixture.
• Add cardamom powder and mix well.
• Now, thoroughly beat the mixture with a spoon till it doubles in volume.
• Cover and keep the shrikhand in the refrigerator to get cold.
• Now start making the puris.
• Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough).
• Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy.
• Cover dough with a cloth and keep aside for 30 minutes.
• Pinch off equal sized balls of the dough and roll out to make puris.
• Fry the puris in oil in a wok.
• Drain on clean kitchen paper towels.
• Serve hot puris with cold shrikhand for a treat of the lifetime!
• Enjoy :).