Moth Sprouts Tikki | Shallow Fried Sprout Cutlets | How to make Moth bean sprouts??

Moth beans are great protein source compared to all the other legumes. They are good for heart health, lowers blood pressure. It has high antioxidants, rich in magnesium, potassium and calcium.As it is rich in fibre, reduces gut issues and regulates bowel movements. Moth beans contain phosphorous other than calcium, which strengthens the bones. The presence of zinc in moth beans help prevent frequent infections and enhances immunity.

Sprouted moth beans are very nutritious, and so I tried making a healthy tikki chaat with the sprouts. I haven't used chopped onions in this recipe as I have not added any other binding agents like boiled potato and only used rice flour to bind. I have shallow fried the tikkis. I had earlier tried the Maharashtra misal pav with moth beans  which is also very healthy, you can try that out too. Enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Serves ~ 7 tikki

Author ~ Julie

Ingredients

to make sprouts

moth beans 1/2 cup

water

to make tikkis

moth sprouts 2 cups (check video)

ginger-garlic paste 1 tbsp

salt 1/2 tsp

hot chilly powder 1/2 tsp

coriander powder 3/4 tsp

lemon 1/2 of 1

rice flour / ari podi 2 tbsp-3 tbsp

coriander leaves/ cilantro 2 tbsp

oil for shallow frying

Watch on YouTube-

Method

HOW TO MAKE SPROUTS??

• Wash and add enough water to the moth beans. Soak the beans for 5-6 hours until the outer bean skin starts to split. Discard the water and add the soaked moth beans to a muslin cloth. Tie the ends of the cloth like a potli and wet the cloth lightly. Place in a bowl and keep in a casserole for 24-48 hours. After about 36 hours, the moth beans are sprouted well. Remove from cloth and refrigerate covered till use. 
• NB: You may have to drizzle a few drops of water when the beans are sprouting if the cloth looks dry. Don't drench in water, else the sprouts go bad.

HOW TO MAKE SPROUT TIKKIS??

• Heat water in a sauce pan and add salt. Add the sprouts to the boiling water. Boil for 3 minutes. Remove the sprouts from water and discard the water. OR You can even steam cook the sprouts.
• Cool the sprouts lightly and then add to a blender jar. Pulse once or twice to crush the mix. 
• Transfer to a bowl, add the ginger-garlic paste, chopped coriander leaves, chilly powder, salt and lemon juice. Mix this well with a spoon.
• Add rice flour for binding, and with your clean hands, knead the mix to make a dough.
• Apply a little oil in your hands and pinch out small lemon size portions of the dough. Make the tikki shapes and place on a plate. Repeat until you finish all the mix.
• Heat oil in a pan and place the tikis one by one.  Shallow fry and flip the tikkis only when the sides look lightly browned. Flip and cook both sides till crisp and browned.
• Repeat frying all tikkis. Don't place on paper towels as they tend to become soft and not have the crunch. Serve as listed below for optimal tastes.

HOW TO SERVE ?? 

• Sweeten the curd by adding a little sugar, beat well and keep aside.
• Add two tikkis in a bowl, press the tikkis. Add sweetened curd and sweet tamarind chutney, followed by spicy green chutney. Garnish with sev and serve.

NOTES

* I haven't added onions. But you can add 1 medium-sized onion, finely chopped.

* These tikkis are very delicate as they don't have any binding agents like boiled potatoes or bread crumbs other than rice flour. So flip gently when frying.

Few more recipes using sprouts-

* Sprouted Green Gram Cheera Cutlet

* Sprouted green gram salad

* Spinach- Paneer- Sprouts Stir Fry

* Microgreen Omelette

Misal Pav | Maharashtrian Street Food

Pav Bhaji, Vada Pav and Misal Pav are the few common Maharashtrian Street foods that I loved having in Pune. One of my best times in life was the hostel days, where we cherished all these memories when we moved out on weekend outings. At times, you feel nostalgic and try to recreate the same magic at home. I did try vada pav, pav bhaji and misal pav a few times before too, but none appeared in the blog as it's a long process. Secondly, people hoard misal pav, and it gets over before I get time to click pictures. People at my home(including me) love all these chatpata flavours, and so I love trying all chat recipes and street food style recipes. 

Misal Pav consists of an usal(spicy moth sprouts curry) topped with chopped onions, cilantro and farsan  served with pav (poor man's bread). Moth beans are used to make sprouts for Misal Pav and so this is a very healthy pav. There is one special masala that is prepared for making this pav which I have listed below in detail from scratch so that you can prepare the freshly ground flavour and enjoy making any time even if you don't have a store brought pack of the masala. This whole recipe is from scratch, and I was happy with the outcome. I have already shared the Pav Bread recipe in my blog and have followed the same recipe. I referred a few recipes in the past to make misal pav but wasn't getting the authentic style. Then I tried the cooking shooking recipe from YouTube and this delivered almost the street food flavours. Everyone liked this one at home. 

Farsan is the collective term used for the salted snacks used in Maharashtrian and Gujarati cuisine. They can be ragda, dhokla, khandvi, namkeen, aloo sev, besan sev or mixed sev. The mixed farsan is used as topping for misal pav. I even prepared the farsan at home as I wasn't getting the namkeen gatte variety here in my place. I shall share the mixed farsan recipe as a separate post sometime later as this post is already long. 

Assembling this misal pav is easy and so you can prepare the sprouted moth beans curry in advance and just assemble the rest and enjoy. However, the freshly prepared tastes best. The special masala can be prepared in advance in powdered form and can be used as needed when preparing usal. The watery gravy (rass and kat) can be made separately, and moth curry (usal) can  be made as a dry gravy and mixed only when assembling. But I haven't separated the two and made together. Pav bhaji is one of the top listed among vada pav, misal pav and vada pav but you can always try this for a change as this is healthier than the othe two. Do give this a try in your leisure time, enjoy !!

Soaking & Sprouting time ~ 24-48 hours

Preparation time ~ 20-30 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ 10-12 misal pav

Ingredients

for cooking sprouts

sprouted moth beans 1 cup

turmeric powder 1/2 tsp

water 2 cups

salt to taste 

for special masala

dry kashmiri chilli 5-10 (or crushed powder 3 tbsp)

coriander seeds 1 tbsp

cumin seeds 1.5 tsp

sesame seeds 1.5 tsp

cinnamon 1/2'

cloves 5

fennel seeds 1/2 tsp

star anise 1/2

stone flower 1 piece

peppercorn

dessicated dry coconut 2tbsp

garlic 5-6 cloves

oil 1/2 tsp

for making usal

mustard seeds 1/2 tsp

cumin seeds 1/2 tsp

ginger-garlic paste 1/2 tbsp

tomato 1/2 chopped

hot chilli powder, 1 tsp

turmeric powder 1/4 tsp

onions 1.5 medium-sized, chopped fine

coriander leaves 2 tbsp(chopped)

jaggery / sharkara 1 small piece

water 2 cups

oil 3-4 tbsp

to garnish

farsan 1 cup

onion 1 fine chopped 

cilantro 3 tbsp chopped 

pomegranate kernels 1/2 cup(optional)

                                                           

Method

PAV MAKING

I have already shared the  Pav Bread. I followed the same recipe and prepared the pav, below is the glimpse of the prepared pav.

                                                            

SPROUTING MOTH BEANS

The moth beans(1 cup) are washed and soaked in water for -7 hours. Then removed the moth beans from water and tied in a muslin cloth, kept covered in a casserole to sprout. Sprinkle a little water each time you feel the cloth turns dry say about after 12 hours when you check. The sprouts may take around 36-48 hours to fully sprout. Wash this sprouts under running water and is ready to use.  

COOKING SPROUTS-

Add the sprouted moth beans to a cooker. Add 2 cups water, turmeric powder and salt. Close the pressure cooker with weight. Cook for one whistle and leave to release pressure. 

FOR SPECIAL MASALA(see pics above)
Keep a heavy bottomed pan and add the oil listed in special masala. To this add the coriander seeds, sesame seeds, star anise, fennel seeds, cumin seeds, stone flower, dry Kashmiri chilli, cinnamon, peppercorns, cloves, garlic cloves and finally add dessicated coconut at the end. If you're using fresh coconut, then add a little earlier so that it gets roasted nicely along with the dry spices. Switch off flame and cool.

Add these spices to a blender jar and add a little water to make a smooth paste. OR If you are making big batches, powder the roasted spices without adding water and store in sir tight containers and place in refrigerator.

FOR MAKING USAL-

• Heat oil in a pan and splutter mustard seeds. To this add cumin seeds and add chopped onions. When the onions are sautéed half way, add the ginger-garlic paste. Sauté till raw smell disappears. Then add turmeric powder and hot chilli powder(if you like the masala bland then add kashmiri chilli powder, but the moth beans need a little spike in spiciness to get the real flavours).

• Add 2tbsp of the ground masala paste and refrigerate the rest of the masala (you can use within 4-5 days). 
• Add the half chopped tomato, mix well. To this add chopped coriander leaves. Now cook covered till the tomatoes turn mushy. Add salt lightly. Cook till the oil floats on the surface.
• Finally, add the cooked sprouts with water and add about 1.5 cups more water too. Add the piece of jaggery and cook covered for about 6-7 minutes till the oil with kat starts to float. Switch off flame and leave to cool slightly for 5-6 minutes. Then remove the kat in a bowl so that you have a nice garnish ready when serving misal pav(optional step).

ASSEMBLING MISAL PAV

• In a plate, take the sprouts without much gravy and add to the plate. Then add the gravy, add chopped onions, chopped cilantro, handful of farsan and then add few tbsp of reserved kat on top.
• On the sides, place the pav bread and chopped onions, cut wedges of lemon and chopped cilantro.
• Serve warm and enjoy. We did add a few pomegranate kernels too which is strictly optional, but we liked it.

NOTES

* Adding tomato is optional in the masala. Some people do add tamarind pulp too. But the sour flavours are optional.

* Add kashmiri chilli powder to the usal too if you like less spicy. But we like a little spicy in the gravy, so added hot chilli powder.

* I have used homemade farsan, but you can use store brought ones. I shall share the recipe of farsan sometime later.

RELATED POSTS

* Dabeli

* Pav Bread

* Kabuli Chana Chaat

* Aloo Bhujia

* Sev (Homemade)

* Fruit Chaat

* Golgappa 

* Murmure

* Groundnut Chaat

* Murmure Namkeen

* Corn Chaat

* Spicy Green Chutney

* Tamarind Chutney

* Papdi Chaat

Dabeli | Kutchi Dabeli | Homemade Dabeli Masala,Pav Bread and Chutneys

Dabeli is a Gujarat snack that has spicy, sweet and sour flavors sandwiched in a bread roll. This is a very filling and healthy snack. I was apprehensive of kids tastes when I started putting up the dabeli together but to my surprise they totally loved it. The buns are stuffed with a potato masala with a sandwiched between a spread of  garlic chutney and sweet tamarind chutney with a added crunch of spiced peanuts, nylon sev and pomegranate seeds. Oh !! My mouth is watering as I write this up,so you can imagine the amount of flavors that seeps in this recipe. On a casual talk with my friend, H on phone, she mentioned her preparing dabeli with store brought buns. And we went on to talk so much about dabeli that I couldn't resist the flavors. Next day itself, I started preparing myself to get on making dabeli. However, I wished to fulfill making dabeli with homemade pav bread. That's how I ended making my own pav bread at home which I previously posted. Need I say more??

I will not say that you should try this recipe making everything from scratch as I did. But if you can you should definitely give this a try with homemade ingredients,chunteys which brings out the actual flavors. The best part of my making dabeli was kids waited patiently till I took snaps of each step assembling the dabeli and finally when I finished clicking pictures,they just pounced on these cute little stuffed buns. This is one of the longest posts that I have written and am sure it will be easy for you guys to looks through in one page for all details here.We totally loved it at home and am sure your family would also love it. Go ahead and give this a try for small kitty parties or just as a after school snack !!

Serves~ 4 dabelis
Ingredients
for dabeli masala 
*red dry chilli 1
coriander seeds /malli 1 tbsp
cumin seeds/ jeerakam 1 tsp
cinnamon /karugapetta 1" stick
cloves 3
pepper corn 3-4

for roasted peanuts
de skinned peanuts 1/2 cup
chilly powder 1/4 tsp
asafoetida(hing/ kayam) a pinch
salt to taste
oil 1 tsp

for garlic chutney (lehsun chutney)
garlic /lehsun cloves 7-8 large
lemon juice 2 tsp
chilly powder 1 tsp
salt to taste
water as needed

for potato masala
dabeli masala 2 tbsp (recipe below)
potato boiled and mashed 1 cup
lemon juice 1 tsp
tamarind chutney 2 tsp
oil 2 tsp
salt to taste
chopped cilantro 2tbsp (for garnish)
grated coconut 2 tbsp (for garnish)

for making dabeli
pav bread 4
pomegranate seeds 1/2 cup
onion 1/2 cup finely chopped
nylon sev 1/2 cup
butter 2-3 tbsp
tamarind chutney as required
potato masala (recipe below)
roasted peanuts 1/2 cup (recipe below)
garlic chutney (recipe below)as required
green chutney (if required)

Method
For dabeli masala 
Warm up all the spices listed under 'dabeli masala'. Leave to cool and blend to powder.

For spicy peanuts
Warm up the peanuts in a tawa till slightly browned. Let it cool down and then remove the skin by rubbing them in hands. Then add a tsp of oil in the same pan, add in chilly powder, asafoetida (hing) and peanuts. Mix well and turn off heat.

For garlic chutney
Blend the garlic,lemon juice,salt  and chilli powder until smooth in a blender. Add water if required. Garlic chutney is ready.

(Garlic chutney on the left and Spiced Peanuts on the right)

For tamarind chutney and green chutney-
The recipe for both these chutneys is already listed here. I have used homemade chutneys always.

For Potato masala 
Mix the dabeli masala and tamarind chutney,keep aside. Heat oil in a pan and add onions. When the onion gets wilted, add the tamarind dabeli masala. Add the mashed potatoes,salt if required and mix well.Cook for 2 mins and switch off flame. Finally,add the lemon juice. Transfer the mixture to a plate,divide in four portions and keep aside. Add grated coconut on top and chopped cilantro.

Assembling

• Slice the buns in half and keep aside. Warm the buns with a tsp of  butter on a pan and turn both sides. Place on a plate.
• Apply the garlic chutney on the bottom layer. Then, add the tamarind chutney on top. Place a portion of the prepared potato masala. Add nylon sev,spiced peanuts,chopped onion and pomegranate seeds on top.
• Apply garlic chutney and tamarind chutney on the inside of the top portion of the buns.

• Repeat the same step with remaining buns. Close the buns and serve hot. Enjoy !!

NOTES
* You can use store brought buns,store brought chutneys to make this at home. But I personally feel homemade chutneys brings out the original flavors.
* The sweet tamarind chutney recipe is here and green spicy chutney recipe is here.
* You can make your own version of sev at home,the recipe is here.
* Increase the red dry chilli if you love the potato masala spicy.

RELATED POSTS
* Golgappa or Panipuris (Homemade puris)
* Moongdal Khasta Kachori (step by step pics)
* Bhelpuri Chaat
* Papri (papdi) Chaat
* Murmure Chaat 
* Dahi Vada (no oil,microwave version)

Pav Bread (Eggless) | Bombay Pav (Step by Step Pics)

Pav bread always reminds me of Pune days, nostalgic memories. Vada pav, pav bhaji, dabeli, chats are the delicious available street food in Mumbai and Pune. None can resist the yummy flavors they add with toasted bread. Pav bread is the poor man's bread and so is made with only basic ingredients. I have always used store brought breads to recreate them at home. However, I had always wished to try this sometime at home from scratch.The shops generally use dalda in making these breads instead of butter but I have used butter as dalda is not healthy.This recipe is adapted from here and Lakshmi Nair's travel cookery show.I made a very small batch as it was trial and error but to my surprise it came out really good.You can always double the ingredients and make larger batches. My oven has a issue with the browning and so didn't get a golden brown color but the bread was pillow soft and spongy. I made dabeli with it and everyone loved it. Stay tuned for the dabeli recipe :)

Preparation time(including proofing) ~ 2 hours
Baking time ~ 8 -12 mins
Serves~ 9 small buns or 6 large 
Ingredients
all purpose flour(maida) 1.5 cups
active dry yeast 1 1/8 tsp
sugar 1tbsp
butter 1.5 tbsp
salt 1/2 tsp
leuk warm water 1/2 cup + 2tbsp

Method

• Mix yeast with leukwarm water and sugar. Wait for 5 mins and let it rise.
• In a bowl,sift all purpose flour and salt.Add the yeast mixture.Knead for 8-10 mins until gluten sets in.Then finally add the butter knead again for 2-3 mins. Place in a clean bowl and cover it with a clean damp cloth. Leave for proofing for an hour.
• After an hour, make equal sized balls (40 g each) and place it in a baking tray with space in between ,leave for second proofing for 45 minutes.

• Towards the end of second proofing, pre heat oven to 450 degrees F or 232 degrees C.
• Place the tray after second proofing in the oven and bake at 450 degrees F for 8-10 mins.(mine was done in 12 mins)

• Brush the top immediately with butter to keep the crust soft. Leave to cool and then use for making pav bhaji,dabeli and vada pav.
• Enjoy soft spongy pav bread!!

NOTES
* Gluten sets in means when the dough becomes very elastic and becomes like a membrane thin. For better understanding ,see my post on wheat bread here.
*  The oven temperature may vary as per ovens, brands etc. So keep a watch from the 8th minute onwards.
* My oven had an issue in getting the golden brown color but the bread came out super soft and spongy.

RELATED POSTS
* Whole Wheat Hamburger Buns
* Shaped Dinner Rolls
* Sweet Raisin Buns
* Coconut Stuffed Buns
* Wheat Bread using Tangzhong method
* Dilkush

Papdi Chaat | Dahi Papri Chaat | Chaat Recipes & How to make papdi from scratch??

Chaats of any kind is my favorite with the chatpata spicy and sweet chutney.This is another interesting chaat recipe with homemade papdis.Though nowadays its much easier to make chaats at home as everything is available separately in grocery stores,you just have to grab the packets and combine to make a chatpata chaat at home in minutes.But silly me,I always prepare these from scratch just to keep it healthy and also to learn the efforts put in each of the preparations.I have earlier tried making panipuris at home which was a super hit with my family.Kids also love the spicy tangy flavors of chaat and so love making it frequently.The papdis are soaked in spicy green and sweet tamarind chutney and topped with yogurt with a few add ons like boiled potato,chick peas and sev that gives the extra crunch.Try this if you love chaats and am sure you'll enjoy too !!


For more chaat & chatpata snack recipes,click this link.

Ingredients
to make papri
all purpose flour(maida) 1 cup
semolina 1/4 cup
any neutral oil 2tbsp
salt 1/2 tsp
leuk warm water  1/2 cup(approx)

oil to fry

chaat toppings
boiled chickpeas 1/4 cup
boiled potato 1,mashed coarsely or cubed roughly
onion 1/2 fine chopped
plain yogurt 1 cup
salt 1/2 tsp

chilly powder 1/4 tsp
roasted cumin powder 1/4 tsp
chaat masala 1/4 tsp
tamarind sweet chutney 2tbsp
spicy green mint chutney 2tbsp
sev 3/4 cup

Method
To make papris(makes 30)

• Take the flour,semolina in a bowl,add salt.Mix well and add the oil. Crumble it and add water to make a smooth dough.Leave covered for 15-20 mins.
• After 20 mins,divide the dough in three equal balls.Roll out each ball in a thin large circle,prick the rolled dough with a fork several times(prevents puffing up).Using a 2.5" cookie cutter,cut out small rounds.

• Heat oil in a pan and wait till its hot.Add a small piece in it and check if its hot enough,the piece should immediately sizzles & raises to the surface of oil then you can start adding the cut out discs.(Don't overcrowd the wok)
• Flip and turn both sides to cook evenly on medium flame.Drain with a slotted spoon and place on paper towels.Keep aside till topping gets ready.

To make toppings & assembling

• Coarsely mash the potatoes or roughly cube the potatoes in small pieces.Keep in a plate.
• Keep ready the finely chopped onion,tamarind chutney,green chutney.
• Mix the boiled chickpeas with one tbsp of green chutney,keep aside.Mix salt in yogurt and beat well.

• Arrange the papris in a plate just before serving(I arranged seven in a plate).Place small pieces of potato on each papri.Add 2-3 chickpeas and onion  on each papri.
• Add few tbsp of yogurt on each papri,sprinkle chilli powder.Sprinkle roasted cumin powder and chat masala.
• Add few tsp of tamarind sweet chutney on top and garnish with sev.

NOTES
* Don't increase the heat when frying papris as the outside may turn brown and the inside may not be cooked and may turn soggy.
* Arrange the papris and prepare chaat just before serving as they tend to become soggy soon.
* Use store brought papdis for a quick short cut and to assemble in few minutes.

Enjoy your homemade papdi chaat !!

Murmure (Puffed Rice) Chat

Winters make me feel low in energy at times,How about you guys? The cloudy days,drizzling rain always demands a cozy blanket to curl you up,but with kids around these just can't happen.Soups,snacks and crunchy bites are the most appealing dishes in this weather.How about a chatpata chat to sparkle and enlighten your evenings?? We love all kinds of chats and so does this. Murmure(Puffed Rice)or commonly known as 'pori' in malayalam is a puffed grain made from rice by heating under high pressure.Murmure chats always reminds me of travelling in trains & wandering around beaches in India.The vendors usually sell this by hanging a basket around their neck and the color of the chat looks so tempting that you can resist buying these.This a slightly different preparation from the regular chats,it has roasted peanuts & dalia that adds cunchiness.So,why not enjoy the same tastes sitting miles away and a low calorie filling healthy snack !!

Ingredients
puffed rice 6 cups
onion 1 large chopped fine
tomato 2 chopped fine
cilantro 4-5 sprigs chopped fine
to fry
peanuts 1/3 cup
chana dal /pottu kadala 2tbsp
garlic cloves 2 sliced
green chillies 3 sliced
oil 2 tsp
topping
sweet tamarind chutney 2 -3tbsp
lemon juice 2-3 tbsp
chat masala 2 tsp
chilly powder 1/2 tsp (optional)
asafoetida(hing) a pinch
salt to taste

Method

• Dry roast the peanuts in a pan till lightly browned.Let it cool,rub with your fingers to remove skin if you wish.Keep aside.
• Heat oil in a pan and fry the garlic slices until slightly browned.Add the slit green chillies,and saute till crisp.Add in the chana dal and fry till lightly browned.Keep aside.
• Take a large bowl and add in the puffed rice,clear all black ones.Add in the fried peanuts and garlic,green chillies & chana dal. Mix well.
• Add the chat masala,chilly powder and salt.
• Add in the chopped onion,tomato,and cilantro.Toss well.
• Add in all wet toppings just before serving otherwise the puffed rice will lose the crunchiness.Serve immediately!!!

NOTES
* There is no exact measurements to the flavors,you can always alter by increasing or decreasing flavors as per your wish.

* You can add sev to add more taste and crunchiness.
* You can even add grated carrots or boiled cubed potatoes or pomegranate seeds too.I just kept it very simple to satisfy the hunger of my little pranks.
* You can add boiled chick peas too instead of roasted peanuts.
* You can add a pinch of turmeric powder to add color.

Sending this to Street Food event guest hosted by Archana @ The Mad scientist's Kitchen

Golgappa | Panipuris | Homemade Puris & Pani ~ Step by Step Pics

Golgappas,a real tempting one at every street shops of most northern states of India or while you travel by train or walk into a restaurant,you find hawkers or vendors selling these crispy balls with chick peas,mashed potato and dipping them into the pani and serving immediately to the long awaiting queue of people.He just serves it in order with such brisk touch such that he reaches everyone with a 4 or 5 servings in minutes.But then who cares about the hygiene part of it,none..I too had lots during college days as you can't resist stopping if you have tasted the magical flavor.Bringing back all nostalgic memories,I wished to try this from scratch to actually know all the ingredients embedded in it.It is a simple flavorful snack and the pani serves very good for digestion and a perfect thirst quencher too !

(pics updated)

I tried the basic style of pani puris and followed the Vah chef's method .You can modify the pani recipe accordingly to your taste buds.We just loved the flavor of this,hope u'll all try this and enjoy the fresh ones at home.If you are not in a mood to try the puris,we get these readymade in packets.You can just prepare the filling and pani to serve as a quick snack!

Ingredients
semolina (fine) 1 cup
all purpose flour /maida 2 tbsp
salt
water 3/4 cup or more (approx)
oil for deep frying

for chat
potato mashed 2
tomato 1chopped small
onion chopped small 1
chick peas 1 cup cooked
sev 1/3 cup(optional)

for pani
tamarind pulp 3 tbsp
lemon juice 3 tbsp
sugar 1 tbsp
mint leaves 1/2 cup
coriander leaves 1/2 cup
green chillies 3/4
dry ginger powder 1/2 tsp or grated ginger 1/2 tsp
roasted cumin powder 1/2tsp
pepper powder 1/2 tsp
asafoetida 1/8tsp or a pinch
rock salt 1/2 tsp(
salt 1 tsp
water 2-3 cups

Method
PREPARING THE PURIS-
-Mix the semolina and all purpose flour in a bowl.Add salt,mix well.Add water slowly and keep kneading into a dough form.The dough should be smooth.Cover it with a damp cloth and leave aside for 30 minutes.

-After 30minutes,divide the dough into 3 equal parts and cover again with a damp cloth.Roll out one dough very thin using a rolling pin and applying some oil on the rolling surface.Cut out small round discs with a cookie cutter or bottle cap.
-Heat oil in a wok on medium heat and fry the puris in batches till lightly brown.Don't over crowd the wok or else the puris will not fluff up properly.(see notes for other instructions to care while frying)
-Drain on paper towel and keep ready for chat.

Homemade Puris

PREPARING THE STUFFING-
-Soak chickpeas in warm water for 4-5 hours and then pressure cook for 3 whistles.
-Boil and mash the potatoes.Keep aside.
-Wash and chop the onion and tomato very small and keep aside.
-Take the sev in a bowl and keep ready.

PREPARING PANI-
-Take a wide bowl and mix all the spice powders listed under pani.Add the salts and tamarind pulp,lemon juice.
-Add the green chillies,mint leaves and cilantro leaves in a mortar & pestle or blender and crush it to bits.
-Add this mixture along with sugar and add the required amount of water.Mix well and serve to dip the puris.

FINALLY,
-Take each puri,gently press it in the center to form a well and add one/two chick peas,1/4 tsp of mashed potatoes,tomato,onion chopped ,add sev and dip it in pani to fill and gobble it up.Isn't it mouthwatering?? what's stopping then,go ahead & give this a try !!!

Servings ~ 30 puris

NOTES
* You should cover the rolled out discs of puris with damp cloth as it dries off immediately.
* You should gently press the discs to fluff fully in the oil.
* Keep the heat on medium so that the puris turn out crisp.If you fry them on high heat it will brown fast and will not be crisp.
* You should roll out the dough as thin as possible to make it very crisp.
* Don't cover the fried puris or store in containers immediately otherwise it will turn soft.Cool them completely before storing the unused ones.
* I didn't have the rock salt and have not added;but its a compulsory ingredient to make it more flavorful.
* You can make a fine paste of the leaves and chillies while preparing pani and can strain it to get the pure flavor.(We like in the crushed form,so have done it that way)

Sending this to EP Series -Mint & Coriander seeds guest hosted by Surabhi @ My Cook Book,Tea Time,Only Snacks + Starters guest hosted by Raji @ Vegetarian Taste Buds,

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente