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Give a quirky, fruity spin to your beloved roadside snack

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 Enjoy your all time favourite pani puri with a quirky twist and take it from good to great with these techniques:

Flavouring | Sieving | Blending

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Pani Puri - A Quirky Spin Recipe:

Ingredients

For kiwi-flavoured pani

  • Fresh mint leaves (1 cup)
  • Kiwis (1 cup)
  • Jeera powder (2 tsp)
  • Pani puri masala (1 tbsp)
  • Salt to taste
  • Black salt (1 tbsp)
  • Lemon juice (2 tbsp)
  • Water (200 ml)

For solkadhi-flavoured pani

  • Hot water (1 cup)
  • Kokum (1/3 cup)
  • Minced ginger (1 tsp)
  • Green chillies (1 tsp)
  • Salt to taste
  • Hing (1/2 tsp)
  • Coconut milk (1 cup)
  • Coriander (chopped) (2 tsp)

For puris of pani puri

  • Rava (1 cup)
  • Refined flour (½ cup)
  • Fortune Sunflower Oil (1 tbsp)
  • A pinch of salt
  • Water for kneading
  • Fortune Sunflower Oil for deep frying

For pudina-flavoured pani

  • Fresh mint leaves (1 cup)
  • Fresh coriander (1 cup)
  • Jaggery (¼ cup)
  • Green chilies (2–3)
  • Pani puri masala (2 tbsp)
  • Jeera powder (1 tbsp)
  • Black salt (1 tsp)
  • Ginger powder (½ tsp)
  • Lemon juice (2 tbsp)
  • Salt to taste
  • Water (250 ml)
Method
  • Technique in focus #1: Make spicy pudina-flavoured pani
  • In a mixer grinder, add fresh mint, fresh coriander, jaggery, green chillies, pani puri masala, jeera powder, black salt, ginger powder, lemon juice, salt to taste and 150 ml water.
  • Grind until all the ingredients are finely ground.
  • Pass the mixture through a sieve, add 100 ml water and chill it in the refrigerator until it is ready to be served.
  • Technique in focus #2: Make kiwi-flavoured pani
  • In a mixer grinder add fresh mint leaves, kiwi, jeera powder, pani puri masala, salt to taste, black salt, lemon juice and 100 ml water.
  • Grind until all the ingredients are finely ground.
  • Pass the mixture through a sieve, add 100 ml water and chill it in the refrigerator until it is ready to be served.
  • Technique in focus #3: Make solkadhi-flavoured pani
  • Take a bowl and add 1 cup hot water and kokum.
  • Soak for 1 hour.
  • Then pass the mixture through a sieve and discard the kokum.
  • Then add minced ginger, green chillies, salt to taste, hing, coconut milk and chopped coriander; mix well.
  • Chill the solkadhi in the refrigerator until it is ready to be served.

For puris of pani puri:

  • In a bowl mix rava, refined flour and salt together.
  • Now make a well in the centre and add some water slowly.
  • Using your hands, knead the flour into a firm dough for the puris.
  • Once the dough comes together, add in the oil and knead again. Knead well for around 12-15 mins in total.
  • Now cover it with a damp cloth and let the dough rest for at least 20 mins.
  • After 20 mins, roll out the dough into a thin chapatti. Use a round cutter to cut 10-inch diameter puris.
  • Now cover these puris with a damp cloth so they don’t dry out.
  • Heat Fortune Sunflower Oil in a pan on moderate heat.
  • Check if the oil is hot enough by dropping in a small piece of dough and the dough should make bubbles and rise up.
  • Now fry the puris and use a slotted spoon to slightly press the puris under the oil till they fluff up.
  • Once they are golden brown, use the slotted spoon to remove them from the oil.
  • Do not cover the puris when hot, if covered while hot, they will turn soggy and soft.
  • Once cool, the crisp puris can be served.