easy pani puri

Pani Puri/Golgappa puchka whatever you name it .One of the most loved and most popular chats in India .In Mumbai you will see a stall almost in every corner of the road .Pani puri has been a favourite since I was a kid I still enjoy having pani puri though now I make it at home more frequently so that we enjoy hygienic delicious pani puri to our hearts content in the comforts of our home .
In Mumbai we get ragda pani our I and also pain our I with potato sprouts filling I enjoy both do sharing  both the version
You can find the recipe for chutney and Ragda in the bloog ,I have posted the links below .

gol gappa/puchka/poochkas


For now lets enjoy some mouthwatering Pani Puri


Ingredients
Puris as required (i used  store brought)
GreenChutney
Tamarind Chutney
1/2 cup Boondi
Sev

  • For the pani take 2-3 tbsp of the green chutney add chilled water ,sprinkle some rock salt and a pinch of roasted cumin powder 
  • add the boondis .
  • You can mix the sweet tamarind chutney to the pani and mix well or you can serve it separately.



For the sprouts and potato filling

1 boiled and ,mashed potato
1/2 cup boiled Moong sprouts
1/2 tsp  cumin powder
salt to taste
Ragda as required
mumbai style ragda pani puri

  • Keep all things ready ,the puris. The chutney the pani ,ragda and stuffing .
  • Crack small hole in centre of each puri.
  • Fill in the sprouts or ragda
  • Top it with some boondis
  • Add both the chutneys or the mixed paani
  • Eat immediately.
how to make pani puri at home


Then Enjoy some masala puris/sukha  puris  simply add the ragda or sprouts potato mixture ,little boondis ,sprinkle some chaat masala and cumin powder .
And top it up with lots of sev


sookha puri



  • Click here for  Ragda, ,Tamarind Chutney Green Chutney for chaats 
  • The pani or  spiced water can also be made using the pani puri masala/jaljira available easily in case you don't have time to make the chaat chutney's
  • The water should be chilled it taste best when the ragda is hot and the paani is super chilled .
  • Some people prefer adding chopped onions with the potato sprouts/ragda .




Ragda is nothing but white dried peas or vatanas soaked and boiled then mixed with spiced this is used as stuffing for pani puri or ragda patties/pattice or samosa chaat.The recipe is simple and easy to make


You will need
1 cup dried white peas /safee vatana
A pinch of thing /asafoetida
1/4 tsp Turmeric powder/haldi
Salt to taste
1/2 tsp Roasted cumin powder
Tiny pinch of red chilli powder

Method

  • Soak the dried peas for 6-7 hours/overnight
  • Drain add the peas and  3-4 cups water in a pressure cooker .
  • Cook for 3-4 whistles or until the peas are soft
  • Open the cooked old once the pressure releases on its own 
  • You can either add all the other ingredients now or you can temper the oil and then add hing and then stir the tempered thing to the cooked vatanas
  • Add red chilli powder and cumin powder
  • You will need to add more water while making ragda for pani puri or ragda pattice


Shahi Tukda is one of the most easiest dessert recipe. Shahi Tukda is made from bread slices and served wit rabri, Shahi tukda/tukra is a royal treat to your sudden cravings provided you have rabri ready.
Making Shahi Tukra is very easy at home as the ingredients needed can be found easily in your pantry. as Since today Eid is been celebrated in India I  thought of sharing this quick and delicious dessert.
Here's wishing all those celebrating Eid today Eid Mubarak!

Ingredients
4-5 bread slices sides/edges trimmed
 1 litre milk
1 1/2 tbsp-2 tbsp sugar
1/2 tsp cardamom powder
4-5 strands of saffron
Almonds and pista as needed

for sugar syrup
1/2 cup sugar
1/4 cup water
1 tsp rose water
1/2 tbsp cardamom powder


Method

  • Trim the edges of the bread and cut them daigonally , toast them till crisp on a non stick pan
  • You can even fry the bread  using 1 tbsp ghee
  • The breads should be crisp golden brown
  • Make sugar syrup by adding sugar and water in a pan 
  • Let it boil to a thick syrup
  • Add cardamom powder and rose water
  • Soak the toasted bread in the sugar syrup.
  • Make rabri by reducing the milk to half of its quantity add sugar,cardamom powder and saffron.
  • While serving take the soaked bread slices and pour the rabri over it
  • Garnish with pistachios and almonds.
  • Serve it chilled.
  • You can also make a thick rabdi  and serve ..find the recipe for kesar lacha rabdi here 



indian shahi tukda/tura recipe





Crispy delicious fried chicken ..Buttermilk fried chicken is one of  most loved fried chicken which is popular over the world esp a hot favourite among kids .
Who doesn't like crispy fried chicken which is juicy from inside of course we all do .
Buttermilk makes the chicken so moist and juicy that the chicken is moist and juicy from within and crispy crunchy outside .This chicken goes well with fries tomato ketchup or garlic sauce .
Try this delicious crispy chicken its finger licking good .


ingredients
500 gms chicken

For the buttermilk marinade
2 cups buttermilk *
1  1/2 tsp crushed black pepper
1 tsp paprika
Salt
1/4 tsp oregano
1 tsp mixed herbs
1/2 tsp chilli flakes
1/2 tsp crushed garlic or garlic paste

For the   seasoned flour
1 cup flour
Salt
1/2 tsp pepper powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp baking powder



Method

  • In a bowl/zip lock bag mix buttermilk and all the ingredients mentioned in the list for buttermilk marinade .
  • In the buttermilk marinade add chicken pieces and let it marinate for 3-4 hours .
  • Prepare the breading station,by mixing flour herbs salt etc.
  • Remove the chicken pieces one by one and place each piece in the flour



  • Roll the chicken in the flour and  pinch it for the crispy crust
  • Repeat with rest of the pieces.
  • Dust excess flour .
  • You can freeze the chicken at this stage
  • Heat oil to deep fry
  • Once the oil is hot deep fry the chicken till done.
  • It takes 5-7 minutes.




  • With a slotted spoon remove the fried chicken.
  • Serve hot with ketchup or any dip .


Notes
*For Buttermilk add 1 tbsp  lime juice/vinegar in 2 cup milk,mix and  set aside for 5 minutes then use.
If You don't have paprika use kashmiri chilli powder instead
Use chicken with skin for better results .
You can freeze the marinated chicken once rolled in flour ,arrange it in a single layer on a tray and freeze.
Once frozen you can then store it in zip lock pouch or any airtight container.




Green   chutney for chaats sandwiches and many more this chutney is so versatile that it  can be used for sandwich for all your chaats and even as a dip with pakodas bhajias etc .Its nothing but a simple coriander chutney bursting with flavors I am posting this separately as it can be used not only in chaats but as a accompaniment  with many other starters .

You can adjust the spice level according to your taste buds .This chutney gets its lovely colour from fresh coriander leaves.

Ingredients
1 1/2 cup Coriander leaves
Mint leaves handful
3-4 green chillies
1/2 tsp cumin powder
1/2 inch ginger
Rock salt
Lemon juice 1 tsp

Method
Wash the coriander leaves well and roughly chop the mint and coriander leaves.
In a small mixer jar take all the ingredients add very little water and grind to a smooth paste .
Remove the chutney in a bowl .
Use it as a sandwich spread or in chaats .


Imli chutney or tamarind dates/imli gud  chutney is one of the most essential chutneys used for making chats the best thing about this sweet tangy chutney is it stays well for months in fridge


Ingredients
1 cup dates deseeded
2 tbsp tamarind
1/2 cup jaggery
1/2 to 3/4 tsp chili powder
1/2 tsp dry ginger or saunth(optional)
Black salt rock salt
Water
imli gud chutney


Method

  • Cut the dates , soak the dates in water
  • Also soak the tamarind separately
  • Drain the water .
  • Grind the tamarind and dates to a pulp in the mixer
  • Cook the tamarind dates in a pan adding 1 to 1 1/2 cup water
  • Add jaggery and cook on low flame .
  • The jaggery will dissolve and the mixture will begin to thicken as it boils
  • Add the cumin powder red chilli powder saunth powder black salt and salt to taste
  • Cook for 5-6 minutes .
  • Cool and store .



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