EPISODE 16: PANI PURI PANI PURI.

INGREDIENTS: PURI: 15 NOS POTATO: 2 NOS MOONG: 100 GMS TAMARIND: 50 GMS SUGAR: 100 GMS CHAAT MASALA: 1 TSPN AMCHUR POWDER: 1 TSPN RED CHILI POWDER: 01 TSWPN CORRIANDER PDR: 1 TSPN JEERA POWDER: 1 TSPN BOONDI: 50 GMS CORRIANDER: 1 TBSPN HING: PINCH BLACK PEPPER: TSPN LEMON JUICE: 2 NOS BLACK SALT: TO TASTE

METHOD:

1. COMBINE THE AMCHUR, CHAAT MASALA, JEEAR POWDER, CORRIANDER POWDER, LEMON JUICE, BLACK SALT, RED CHILI POWDER & WATER TO A FINE BLEND. KEEP IT CHILLED. 2. BOIL THE POTATOES & THE MOONG SEPERATLY. PEEL THE POTATOES & ROUGHLY MASH THEM. 3. MAKE A SWEET CHUTNEY WITH TAMARIND PULP & SUGAR. KEEP IT CHILLED. 4. TO MAKE THE PURI KNEAD A DOUGH WITH RAWA AND ATTA, MAKE SMALL ROUND AND DEEP FRY THEM TILL THE PURIS ARE READY 5. BREAK THE PURIS FROM THE TOP, PUT THE POTAOTES, MOONG, CHOPPED CORRIANDER, THE SWEET CHUTNEY, AND THE CHILLED PANI. 6. GARNISH WITH CHOPPED CORRIANDER & SERVE.

PAAN AUR GULKAND PANI PURI. INGREDIENTS: PURI: 12 NOS PAAN: 04 NOS GULKAND: 100 GMS CASHEW: 6-7 NOS

METHOD:

CHOP THE PAN & MIX WITH GULKAND. FILL IN THE PURI FROM THE TOP, AND SERVE CHILLED.