As soon as I reach home the first thing that comes to my mind now a days is I want to eat something hot and spicy.. (the second thought of course is I will eat and then dig up my aerobic CD :) )
Yesterday I reached home early (it was 6:25 hurray!!!! :) ) and my aunt started telling me about the monkey which came yesterday and broke a branch in my tomato plant (dart those monkeys!!! the moment a tomato starts ripening.. they pluck the tomatoes and throw them on the ground.. my hubby says they are helping me in picking the tomatos Grrrrrr... ) Now I have a small basket full of green tomatoes.. do not know what to do with them.. hmmmm...
Any way I had recently planted the mint leaves... Look at how they have come up :)
Saw them and started thinking about pani puri... So decided to make it (ok ok my aunt who stays with us made the puri and I made the rest! )
For the Pani
(Loosely based on Tarla Dalals pani puri recipie)
Mint leaves - 1 1/2 cups chopped
Coriander - 3/4 - 1 cup chopped
Tamarind - 1/3 cup
Ginger - 1" piece
Green chillis - 4 - 5
jeera powder - 1tsp (roasted dry will taste good)
Black salt - 1 1/2 tsp
Jaggery - 1 tsp (optional)
salt to taste
For Kajur Imli Ki chutney:
Dates - 2 cups deseeded
Tamarind - 1/4 cup
Jaggery - 1 cup grated
Chilli powder - 2 tsp
Hing - 1 pinch
salt to taste
For the puris
Fine rava - 1 cup
Maida ( Plain flour) - 2 tbsp
Oil for frying
For the stuffing: (Bangalore gaadi style)
Potatos - 1 cup boiled and mashed
Peas - 1 cup boiled
Onion - finely chopped
For Kaju Imli Ki chutney:
1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water
3. Simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Store in an air tight container in the fridge
For the pani:
1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve (But when in hurry you can even soak the tamarind in boiling water for 15 mins) and keep aside
2. Grind the remaining ingredients along with the pulp except the black salt and salt in the blender into fine paste.
3. Transfer the paste into a large bowl and combine with 1 litre of water (preferably from the fridge), the black salt and salt. Mix well.
4. Chill for some time after making so that all the flavours have blended properly.
For the puris
1. Mix the rava, maida, water and salt to make a semi-stiff dough and knead well. Keep aside, covered with a wet muslin cloth for 10 - 15 mins
2. Roll out a big chapati and cut out small circles with a cutter ( I usually use the lid of a small dabba)
3. Place these circles under a damp cloth till ready to fry (not more than 5 mins)
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper (Can also be stored in an air-tight container).
Now for the best part (How to eat :)) )
1. Poke the puri and make a hole.
2. Fill it with the stuffing, add a little kajur imli ki chutney.. dip it in chillied pani and eat immediately...
For stuffing you can also use mixed sprouts or soaked bhoondi