Recipe – Panipuri / Panipuri with Ragda stuffing

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Preparation Time: 5 hours

Cooking Time: 1 hour

Serves: 4 servings

Ingredients

For the Puris:

  • Plain Flour (maida): 1/2 Cup
  • Semolina (Sooji / Rava): 1/4 cup
  • Water: as required
  • Oil: for deep fry

For The spicy green pani:

  • Coriander leaves: 1/2 cup, chopped
  • Mint leaves: 1/2 cup, chopped
  • Ginger: 1/2 teaspoon, chopped
  • Green chili: 2
  • Lemon Juice: 1 tablespoon
  • Salt: 1/2 teaspoon
  • Chat Masala: 1 teaspoon
  • Cumin seeds: 1/2 teaspoon

For the sweet pani:

  • Tamarind: 1/4 cup
  • Sugar or jaggery: 1/2 cup
  • Water as required

For the filling:

  • Potato: 2 medium sized, boiled and mashed
  • While Peas (Ragda): Soaked for minimum 4 hours and boiled, 1 cup
  • Onion: 1 medium sized, finely chopped,
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Lemon juice: 1 teaspoon
  • Fresh coriander leaves: chopped, 1 tablespoon

Method

For the Puris:

  • Mix the plain flour and semolina. Using water knead well to a semi-stiff dough. Cover it with a wet cloth and keep it aside for 4-5 minutes.
  • Divide the dough into 25 equal potions and roll them into balls.
  • Roll each ball to a very thin circle, approx. 2 ½ inch diameter circle.
  • Deep fry the puris in low flame, flipping around until light brown or crispy. They should puff up. If not, you can use this puris for papdi chat.
  • Take out the puris in a kitchen napkin.
  • Let it cool completely, then store in an airtight container.

For the Ragda filling:

  • In a bowl, add boiled and mashed potato, boiled white peas (ragda), salt, chopped onion, chat masala, lemon juice, coriander leaves. Mix well.

For the spicy green pani:

  • Blend, coriander leaves, mint leaves, ginger, chili, cumin seeds to a smooth paste.
  • Take out in a big bowl.
  • Add water, salt, chat masala, lemon juice and mix well.
  • Adjust water to get the required consistency.

For the sweet tamarind pani:

  • Soak tamarind in water for 30 minutes.
  • Strain the syrup through a sieve.
  • Add sugar/jaggery.
  • Mix or blend well.
  • Adjust water to get the required consistency.

For serving:

  • Crack a small hole in the center of each puri.
  • Fill the filling.
  • Add desired pani (spicy or sweet) and serve.

Cook’s Note

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