POTATO PURI
It is easy to prepare,no need of any khurma or curry preparation,because spices are already added. My family like them to eat as evening tiffin!. Actually it is my fantasy recipe.
Provided by vimala mudigonda
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast in 1tsp water.
- Mix twoflours,salt,ajwain together.
- Mix dissolved yeast and yoghurt and add to the flour.
- Add mashed potatoes,coriander,sesame seeds,green chilli,ginger,mint one by one.
- Knead thoroughly all ingredients to fine&soft dough.
- Cover the dough with a musline cloth,let it ferment for ½ hour or the dough should be double sized.
- Knead again without any lumps and make puris.
- Roll them little thicker than normal puris.
- Otherwise they can not get puffness.
- Deep fry to golden brown colour&serve hot with coconut chutney (raita) or any other raita Knead again.
PANI PURI
Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring. Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Nidhi shares her mother's green mango water, which is flavored with cilantro, mint and chilies.
Provided by Food Network Kitchen
Time 1h
Yield 30 shells
Number Of Ingredients 19
Steps:
- For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
- For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
- Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
- Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
- For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
- To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.
PANI PURIS
This deep-fried Indian street food makes a great party snack - crisp rounds of bread filled with chickpeas and potato, drizzled with a herb and spice water
Provided by Anjula Devi
Categories Snack, Starter
Time 1h50m
Number Of Ingredients 21
Steps:
- Make the pani water. Place the coriander, mint, ginger, green chillies and tamarind pulp in a blender and blitz into a paste. Place in a water jug and add the chilled water and remaining ingredients. Mix well and chill in the fridge for at least 2 hours.
- Begin making the puris. Combine the chakki atta, fine semolina, a little sea salt to season and 1 tbsp of the vegetable oil in a large bowl. Mix well and then gradually add 80-85ml of luke-warm water to create a stiff dough. Cover with a clean damp tea towel and allow to rest for 30 mins.
- For the filling, place the chickpeas and potatoes in separate large pans. Cover both with water and add 1/4 tsp asafoetida to the chickpea pan. Bring both to the boil. Cook the potatoes until softened and then drain. Once the chickpea pan is boiling, bring down to a simmer and cook for a further 10 mins. Drain both together and leave to cool.
- Once the dough has rested, grease your fingers with oil and knead the dough for at least 5 mins. Return the dough to the bowl, cover again and rest for a further 30 mins.
- Once rested, knead again with a little oil for a further 5 mins. You should now have a very smooth dough. Cover and allow to rest for a further 30 mins.
- Once the chickpeas and potatoes have cooled, place them in a large bowl with the other filling ingredients, season and mix well.
- Divide the dough into 3 and roll out 1/3 to 50p thickness and use a cookie cutter to cut disks 6cm in diameter. Cover the disks with a damp tea towel. Repeat with the other 2/3rds of the dough. Rest the disks for another 30 mins. Heat your oil to 180C (if you don't have a thermometer, simply take a tiny piece of bread and if it turns golden brown in seconds, your oil is ready). Carefully place the puris into the oil and when they begin to rise up to the surface, gently hold a ladle down on top of them. This helps the puris to puff up. When the puris are golden brown, remove with a slotted spoon and drain on absorbent kitchen paper.
- To eat, take a crisp puri, create a small hole in the centre. Fill the puri with a little of the chickpea and potato filling. Then pour in the chilled pani and finally add a little sev and a few fresh pomegranate seeds. Eat the puri in one go.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
More about "potato puri recipes"
ALOO PURI | POTATO POORI TIFFIN BOX RECIPE - TASTED RECIPES
From tastedrecipes.com
4.6/5 (5)Total Time 30 minsCategory Roti / Breads, SnacksCalories 2323 per serving
- Take green chilies and cut them in half. Add them to a jar and grind with the potatoes to make a paste of it.
- Now take a bowl. Add wheat flour, chickpea flour, red chili powder, salt, coriander-cumin powder, turmeric powder, amchur powder, chopped coriander, and oil. Mix everything well.
- After that, add half the paste and mix the contents. Repeat by adding the other half of the paste and make a dough. Add some oil to the dough and knead a bit once more.
ALOO POORI / POTATO POORI - HOW TO MAKE ALOO POORI ...
From lathiskitchen.org
Estimated Reading Time 3 mins
RECIPE FOR SPICY POTATO PURIS | COOKING-CUISINES – GULF NEWS
From gulfnews.com
Cuisine IndianServings 4
POTATO POORI – ALOO PURI RECIPE - ALU KI PURI | CHITRA'S ...
From chitrasfoodbook.com
Cuisine North IndianCategory BreakfastServings 12Estimated Reading Time 4 mins
PANI PURI ORIGIN & HISTORY - ULTIMATE STREET FOOD KING STORY
From foodzodiac.com
POTATO PURI PETTA CURRY RECIPE, POTATO PUREE | VAHREHVAH
From vahrehvah.com
ALOO PURI | RECIPE | FOOD | MANORAMA ENGLISH
From onmanorama.com
ALOO PURI RECIPE | ALOO KI POORI | MASALA POORI | AALU KI PURI
From hebbarskitchen.com
PURI (FOOD) - WIKIPEDIA
From en.wikipedia.org
POTATO PURI RECIPE - ROYALTY FAST FOOD
From royaltyfastfood.com
MASALA POORI. SPICY PURI WITH MASALA BHAJI | TIKHI PURI RECIPE
From sailusfood.com
SEV PURI RECIPE (MUMBAI STYLE) - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
A SWEET POTATO RECIPE: CRISPY PURI - IYURVED
From blog.iyurved.com
POORI-PURI AND POTATO MASALA RECIPE -POPULAR INDIAN ...
From kothiyavunu.com
POORI MASALA RECIPE - HOTEL STYLE POTATO MASALA FOR …
From chitrasfoodbook.com
SWEET POTATO PURI'S - VIKHROLI CUCINA
From vikhrolicucina.com
POTATO POORI || ALOO PURI RECIPE | HOW TO MAKE ALOO PURI ...
POORI MASALA RECIPE (POORI CURRY) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PANI PURI | EASY PANI PURI RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
PUNJABI ALOO PURI - SPICE UP THE CURRY
From spiceupthecurry.com
MAKE POTATO CURRY FOR POORI/CHAPATI SRI LANKAN STYLE ...
From topsrilankanrecipe.com
POTATO PURI RECIPE BY VEGGIE.LOVER | IFOOD.TV
From ifood.tv
POTATO PURI - ALOO PURI RECIPE
From daddiesrecipe.com
ALOO PURI (POTATOES WITH FRIED PUFFED BREAD) - MANJULA'S ...
From manjulaskitchen.com
POTATO MASALA FOR POORI OR PURI – JUSTALITTLEBITE
From justalittlebite.com
ALOO MASALA PURI RECIPE | POTATO PURI | ALOO KI PURI ...
From achalafood.com
HOW TO MAKE POORI POTATO MASALA - SIRISFOOD
From sirisfood.com
ALOO PURI RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
PURI BHAJI RECIPE | STREET STYLE PURI SHAK | PURI AND ...
From nehascookbook.com
ALOO PURI | POTATO PURI - ZAYKA KA TADKA
From zaykakatadka.com
POTATO MASALA PURI RECIPE - FOOD NEWS
From foodnewsnews.com
ALOO PURI - POTATO POORI, PUNJABI ALOO POORI RECIPE | V
From vahrehvah.com
FIVE SPICE POTATOES WITH POORI - FOOD NETWORK
From foodnetwork.co.uk
POTATO PURI RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
POTATO PURI BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
POTATO POORI || ALOO PURI RECIPE | HOW TO MAKE ALOO PURI ...
From youtube.com
BEST ALOO PURI RECIPE | POTATO POORI - COOK, CLICK N DEVOUR
From cookclickndevour.com
POORI MASALA RECIPE, POTATO MASALA FOR PURI - FOOD NEWS
From foodnewsnews.com
POORI RECIPE, HOW TO MAKE PURI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
HOTEL STYLE PURI CURRY | POORI MASALA RECIPE - VISMAI FOOD
From vismaifood.com
POTATO POORI ALO PURI STREET FOOD TESTY ALO PURI STEET ...
From dailymotion.com
PURI - POTATO CURRY - INDIAN FOOD RECIPES - FOOD AND ...
From sailusfood.com
SPICY POTATO PURI RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
POTATO POORI L ALOO MASALA CORNMEAL PURI | RECIPE | FOOD ...
From pinterest.ca
POTATO POORI ALO PURI STREET FOOD TESTY ALO PURI STEET ...
From dailymotion.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #vegetables #asian #vegetarian #dietary #comfort-food #taste-mood #presentation #served-hot
You'll also love