Paani Puri (Gup Chup)

INGREDIENTS: FOR POORI

SUJJI – 1 CUP

SALT - LITTLE

MAIDA – 1 ½ TSP

WARM WATER – AS REQUIRED

INGREDIENTS: FOR PAANI

POTATO – 1 BIG (BOILED)

CHIK PEAS - ¼ CUP(BOILED)

ONION – 1 CHOPPED

GREEN CHILLI – 3 TO 4

TAMARIND JUICE – 1 CUP

CORIANDER  POWDER - ¼ TSP

SALT – TO STATE

CUMIN SEEDS - 1TSP

GINGER - ½ INCH

BLACK SALT – 1 PINCH

MINT LEAVES - FEW

CORIANDER LEAVES - FEW

PREPARATION OF PANI :

First let us make the flavored paste :
Take mint leaves, coriander leaves, cumin seeds, ginger, and green chillies grind it or smash it to paste.

Now take a bowl, add tamarind juice, salt, coriander powder and the flavored paste (DO NOT FORGET TO ADD THE BLACK SALT) to get tinge taste.

Now take the boiled potato and chik peas and smash them, add little salt, Chilli powder (optional) and chopped onion and keep them a side.

PREPARATION OF POORI :

Take a bowl, add suji and little salt then mix it well. Now just add enough warm water while mixing. (DO NOT ADD MORE WATER) now the dough absorbs the water and become like a gravy. Now sprinkle the maida (DO NOT ADD MORE IT IS JUST TO ABSORB THE EXTRA MOISTURE) 11/2  tsp is enough to add to the dough.

Dough should not be soft, it should be medium thick (Tip: kneed the dough for nearly 5 min) Add little oil and kneed the dough for another 3 min. Now cover the dough with a squeezed wet cloth and leave it for nearly 15 min.

Now add little oil on a flat surface like plate or a table top  where you are going to roll the poori. and start rolling the dough very thin. then take a bottle cap or any thing with a sharp edge and start cutting them into circles. Take the poori circles and put them on a wet cloth and cover them with another wet cloth. After you are done rolling all the circles, now you can start frying them.

Now take a pan, add oil and after heating (KEEP THE STOVE IN MEDDIUM FLAME) start frying the Poori's. Keep watching the poori's bulging like balloons. Now remove them and after cooling put them in an airtight container so that when ever you want you can use them.

Now Paani and Poori are ready. Take the poori and make hole in the middle and fill with the potato/peas stuff. Now dip the stuffed poori in the flavored tamarind juice and fill your mouth with the Paani Puri. Bet you, if you can stop after eating one pani poori, no one can stop..

DONDAKAYA PAKODI FRY

INGREDIENTS  :

DONDAKAYA - 1 LB (SLICED)

URAD DAL - 1 TSP

CHANNA DAL - 1 TSP

MUSTARD  SEEDS - ½ TSP

CUMIN SEEDS - ½  TSP

CASHEW - ¼ CUP

CURRY LEAVES - 1 STEM

ONION - 1 BIG CHOPPED
 
RED CHILLI - 3 BIG

COCONUT - 5 SMALL PIECES GREATED

CORIANDER  POWDER - 1 TSP

OIL - 3 TBLSP

INGREDIENTS FOR PAKODA:

OIL - FOR FRYING PAKODA

CHANA FLOUR - ½ CUP

ONION - 1 SMALL (SLICED)

CHILLI  POWDER - 1 TSP

SALT - TO TASTE

PREPARING PAKODA -



Take a bowl and chana flour, add a pinch of salt and chilli powder. Now add sliced onions pieces and some water to make it like a batter. Mix it well. 


Take a pan and keep the oil for frying the pakoda. Place the flour batter (along with onions) into oil (Tip: Make sure you place the batter in small portions into oil, so you get nice crispy pakoda). After frying, keep the pakoda aside.

Now take dodakaya and cut them into slices, also cut the onions. Take a pan, add oil, after heating add some turmeric powder. Now add all the ingredients (Mustard, Urad dal, Channa dal, Mustard Seeds, Cumin Seeds, Cashew, Curry leaves, Onions, and Red Chilli) one after other. Fry them little and then later add the dodakaya pieces then add little salt and mix it well.

Keep the lid for few min and steam cook. Then add chilli powder and coriander powder and fry in medium flame. 

Now add the pakoda to pan and fry for few more min. Later put the  grated coconut and mix it well. After it is fried  remove into a bowel

It is ready to serve.

DAAL BHAATI

INGREDIENTS FOR DAAL:

TOOR DAAL – 1 CUP

MOONG DAAL - ¼ CUP

MASOOR DAAL – 1TBLSP

CHANNA DAAL - ¼ CUP

GREEN MOONG DAAL - ¼ CUP

URAD DAAL – 1TBLSP

MUSTARD – 1TSP

JEERA - ½ TSP

HING – 1PINCH

RED CHILLI – 1

CURRY LEAVES - FEW

BAY LEAF – 1 SMALL

CINNAMON - ½ INCH

TURMERIC POWDER - ¼ TSP

SALT – TO TASTE

CHILLI POWDER - ¼ TSP

GARAM MASALA POWDER - ½ TSP

CORIANDER LEAVES – FEW CHOPPED

INGREDIENTS FOR BHAATI:

WHEAT FLOUR –  2 CUPS

AGAVINE (VAMU) – 1/3  TBLSP

GHEE \ OIL - 4TBLSP

SALT – TO TASTE

Preparation of  Daal:

Take all the daals and soak them for nearly 1 hour.

After soaking, add water to daals, and cook them  in pressure cooker (two or three whistles). OR cook in microwave for 25 mins.

Take a pan, add some oil \ ghee, after heating add little Turmeric powder then add Mustard, Jeera, Hing, red chilli, Bay leaf, Cinnamon stick, and curry leaves and let them fry little.

Now take the cooked daal and mix in the fried ingredients. Add some salt, chilli powder and garam masala powder, then add some water and make it a medium thick liquid. Cook for some time. Later add the chopped coriander leaves and keep it a side.

Preparation of Bhaati:

Take a bowl and 2 cups of wheat flour, add pinch of salt and agawine (vamu) then add 4 tblsp of ghee\oil mix them well while adding little water to make the dove soft.

Now take the dove and make them into equal balls. Keep the wheat balls in the silver foil and bake them in the conventional oven for nearly 20 min one side and then 15 min the other side in the heat of 350.

Now remove bhaati and let them cool. Now make the bhaati into pieces (medium or small as you like) and place them in a bowel and then add the cooked daal.

Now it is ready to serve