Pani Puri

Hmmmmmm Mouth started watering with the name itself right. Let’s not talk much and lets proceed straight to the recipe. Here I have used readymade puris.

Ingredients:

30 – 40 Puri

1 cup Imli ki chutney

For Stuffing:

1cup Moong daal

2nos. Cloves

3/4tspn Turmeric powder

Salt to taste.

For Pani recipe:

1cup Fresh Mint leaves

1/4^th cup Fresh Corriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

To prepare Stuffing:

   1.   Wash and pressure-cook moong daal with turmeric powder, cloves and salt to taste for 3 whistle. Keep it aside for cooling.

To make Pani:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

 fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt.  Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

How to assemble Pani Puri:-

  1.   Crack open the top of the puri with the help of spoon.

  2.   Add 1tspn stuffing in the puris.

  3.   Add 1tspn Sweet chutney or as per the taste then pour green pani on the puri.

  4.   Serve it immediately. Or the puris will get soggy making it difficult to put in mouth.

Before I could take the pic of my ready to serve pani puri. Hubby came and picked the plate and gulped the puri and said its yummmmm one more please…

NOTE:

• Stuffing can be made of various choice like : boiled potatoes with chopped onion and coriander leaves or ragda ( boiled whites peas).

Multi Grained Methi Thepla

Thepla is nothing but a flatbread made from fresh fenugreek leaves, whole-wheat flour and gram flour. It’s a Gujarati snack, which can be munched anytime of the day starting from breakfast to dinner. Today I have tried to make a healthy version of thepla by kneading the dough with multigrain flour.

Ingredients:

A small bunch of fresh Methi / Fenugreek leaves

1 ½ cup of multi grain flour (It can be substituted with wheat flour) **Extra flour for dusting while rolling the theplas

1/3 cup Besan

1 tbspn Red chilli powder

1 tspn Turmeric powder

½ tspn Ginger garlic

1 or 2 Green chillies paste (U can always add green chillies as per your taste buds)

1 pinch Hing / asafoetida

1 tspn Corriander powder

1 tspn Jeera / Cumin powder

Salt as per tatse

Water required for kneading

Oil/ Butter/ Ghee for roasting theplas ( As required. Can be omitted too)

Method:

1.    Wash the Methi leaves nicely in water and chop finely.

2.    Take a kneading bowl add the chopped methi leaves and add all the spices and herbs.

3.    Add all the flour to the leaves. Sprinkle salt as per the taste and knead the dough with the help of water to soft smooth dough.

4.    Cover the dough and let it rest for 10 – 15 mins.

5.    Make even size balls of the dough

6.    Take one dough ball and press it in between the palms to flatten it a bit and coat it nicely with wheat flour.

7.    Place it on a roti making board and roll with the help of rolling pin into round shape. (If possible ;-) )

8.    Heat the tawa/ griddle. Place the rolled out thepla on the tawa.

9.    When bubbles start to appears underneath the surface of thepla, flip it over and apply oil/butter/ ghee as per your choice and cook for few seconds.

10.  Flip it again and apply ghee and let it cook for few mins. Keep pressing the thepla lightly with the help of spatula till nice golden brown spots appear on both the sides of the thepla.

11.   Transfer it to the plate and continue the process with the rest of the dough balls.

12.   Serve them hot with yoghurt or any pickle of your choice.

13.   It tastes good with tomato chutney.

NOTE:

• You will need max half or less, cup of water to knead dough.

• We can also use curd instead of water for kneading the dough. It will make the dough nice and soft.

• This theplas can be made with various leafy vegetables.

• They are can also be served best while travelling or in kids tiffin box who don’t like to eat the leafy vegetables.