PAANI POORI

Poori és un fregit pa indi sense lleavat, que communament es consumeix al subcontinent indi. Es menja per a esmorzar o com a berenar o un àpat lleuger.

How to make poori:     

1 cup semolina

3 tablespoons fine flour ( Maida )

1/4 teaspoon baking soda

1/2 teaspoon salt

Oil for frying

                                                                     

How to make pani:

1/2 cup Tamarind ( Imli ) Pulp

2 cups water

2 tablespoons toasted cumin seeds ( Jeera ) powder

2 tablespoons toasted cumin seeds ( Jeera )

1/2 cup coriander leaves

3 green fred ( Hari Mirch )

1 cup mint leaves ( leaves puddings )

Black Salt 1 tbsp  ( kala Namaka )

 Boondi 1 tbsp

2 tablespoons crushed Jaggary ( Gur )

How to cook?

Method for the teekha pudhina paani

Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.

Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

How to proceed

Crack a small hole in the centre of each of the puris and stuff each puri with a little mixed sprouts mixture.

Top it with a little meethi chutney and dip the entire poori in the teekha pudhina pani. Serve immediately.

Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.

Handy tip

For the teekha pudhina pani- if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours, chilling the pani for 3 to 4 hours enhances the flavours.