Saturday, July 22, 2017

Chiroti Rava Pani Poori & Spicy Chutney

Pani Poori name it self brings water in your mouth. I normally prepare Pani Poori at home. I do not know some how I don't feel like to eat that Pani Poori selling out side. Though it is there way of earning money to live, it is not at all comfortable for me to go and eat outside.

I have tried these pooris with chiroti rava (thin variety of semolina), very very small quantity of maida and salt. I have prepared the pani and the spicy chutney to have with this pooris. Potatoes are also used for filling.
Let us see some benefits of eating Pudina /Mint leaves in our diet.
Mint leaves have the best medicinal values. It is one of the superb herb which is used for many health issues. Mint helps in easy digestion. It is good remedy for nausea, depression and headache. It is used for treating ashtma and memory loss. Mint is known for refreshing breath. It is one of the oldest herb which in practice we use mint as home remedy for many sickness.
Let us see the recipe now :
There are two steps. First we prepare small pooris and then proceed to spicy and sweet chutney.
Small Pooris:
1. Poori preparation :

Things Needed :

Chiroti Rava : 2 Cups
Wheat flour : 1 Tablespoon
Cooking Soda : A pinch (1/2 of 1/4 teaspoon)
Salt : As required
Oil : 1 Cup

Method :

1. Take a big bowl and put chiroti rava, wheat flour, salt and cooking soda.
2. Mix all the ingredients well. Add water and prepare thick dough.
3. Add a teaspoon of oil to the dough and kneed it well.

4. Divide the dough into small portions.
5. Take a small portion and roll it flat as chapati. Roll it as thin as you can.
6. Take a small bottle cap /or small bowl (circle shape) and press it and let it be small pooris.
7. Remove these small circles and arrange them on the tray or plate.

8. Keep a small pan on the fire and heat. Put oil. Let it get hot.
9. Fry pooris on medium and low flame. Frying pooris on low flame helps the poori to be crispy.

10. Fry poori on both sides and remove from the pan and put it on a kitchen tissue.

11.. At time you can fry 2 to 3 pooris.
12. Repeat the same with remaining dough. Serve Poori with pani and potato inside a small whole.

2. Sweet and Spicy Chutney.
Things Needed :
Dates : 6 to 8
Mint leaves : 1 Bundle (Small bundle will do)
Coriander leaves : 1 Bundle (Small bundle will do)
Black salt : As required
Jeera /Cumin seeds : 1/4 Teaspoon
Pepper pods : 2 to 3
Green chilly : 1 to 2 ( According to taste)
Tamarind : 1/2 of one small marble.
Method : 
1. Wash mint leaves, coriander leaves and green chilly.
2. Remove the seeds from dates and cut it into small pieces.
3. Grind mint leaves, coriander leaves, green chilly, jeera, pepper and dates with required water.

4. Add only little water. The chutney should be thick. Add black salt and churn for a minute.
5. Remove it from the mixi jar to a bowl.
6. Green spicy and sweet chutney is ready to serve.
7. Add required water and mix it well. It should be like normal water consistency.
Potato Filling :

Wash and remove the outer layer of potatoes and cut into small pieces till it is cooked soft.
Put off the fire once it is cooked. Let it get cool.
Put boiled potatoes to a plate and smash it nicely. Add garam masala powder and chat masala powder.



Add required black salt and mix it well.  Filling is ready to serve.


Pani poori serving :
Take a poori make a hole in the middle and fill some potato mixture and fill it with spicy water and serve immediately.

Note :

No need to add any oil or ghee while preparing the dough. Kneed the dough well. It helps the poori to be fluffy.
You can add spice and sweet mixture together and grind it nicely. It helps us to separate the dishes.
Adding water to chutney should be careful. It should be like normal water consistency. Just after filling potatoes and spicy water.  It should be eaten immediately or it might sag.
Potato should be boiled nicely. Adding spice /any masala is optional. I have added chat masala and garam masala.

Total Time : 45 Minutes
Serves : 3 to 4 .

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