Panipuri Fuchka:
Just a small Gyan to my BHaiyo ,Bahano and Mitro. Do you know beside calling Jaanu these are the nick names of Fuchka: PaniPuri,GolGappe,Pakodi,Paani ke Patashe,Pani ke Bataashe/Patashi,Gup Chup,Phulki,Tikki,Padaka and in English Watery Bread…
Lets get started to make masala pani:
Ingredients for Panipuri:
3 tblsp Fine Wheat Flour (Maida)
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
1/4 tsp Baking Soda
Oil to deep fry
2 tblsp Jaggary (Gur)
Recipe:
Its completely depends on your taste how you like your pani….masala pani of course. Adjust spices and tanginess to taste. Strain through a wire strainer to remove any rough bits. (though its helps to clear your stomach.
Now next mission is to make puri:
Cover the dough with wet cloth for 15-20 minutes, Now you must be thinking how to make that dough. so here is the list guys :
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. It's totally depend on your mouth size ,how you are going to make your Fuchka balls, (Whether you are considering yourself as Mr. Khali Or as Miss. Shraddha Kapoor). Its preferred to make small sized balls.
Sprinkle some dry maida or sooji and roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Use a paper towel to get acne free skin...guys just joking ...its not a beauty blog. Use paper towel to soak up excess oil from Fuchka. Once its cooled store it in an airtight container.
Please note: Being an Indian when you get something extra and even that for free, you feel happy So for your as well as for panipuri waala's mental satisfaction Never forget to ask for 'sukhi puri' after eating 'chat or pani puri' at 'pani puri wala'.
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