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 .

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have tried Ragi Rotti using dil leaves and carrots. It is very tasty and yummy. Leaves and carrots with ragi helps you for easy digestion and keeps you full for a long time.
I have used dil dil/Sabbasssige/ sabsige. leaves, ragi, ,carrots chilly and other simple spices here.

Let us see the benefits of " Ragi " in our diet.
Ragi as I said earlier, is gluten free. It is filled with health benefits and nutritional values. Ragi is rich in protein and minerals like calcium, phosphorus, Iron and potassium. Consumption of ragi is good for improving red blood cells. Finger Millet has antioxidants properties. Ragi is good for people who wants to lower their weight. It is digested slowly and eating ragi/finger millet helps you to keep away from feeling hungry for a longer time. Ragi is rich in calcium and helps to strengthen our bones. It is excellent source of calcium supply to growing children and elderly. Ragi is good for people who are suffering from diabetes. Finger millet is good for lowering the cholesterol levels in our body. Ragi is good for people suffering from anaemia. It is one of the healthy comfortable food that our body help us and bring it to the mood of relaxing.
No Onion or No garlic is used in this Dil Leaves Ragi Rotti.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Millet flour : 2 Cups
Dil /Sabbassige soppu : 1 Medium size bundle
Carrots.(Used Delhi Carrots) : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Green chilly : 1
Jeera : 1/2 Teaspoon
Pepper Pods : 6 to 8
Ginger : A small piece
Salt : As required
Hot boiling water : 2 Cups
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Crush pepper pods and jeera.
2. Wash and cut dil leaves. Wash and grate carrots. Wash and remove the outer layer of ginger and wash it again. Grate it.
3. Take a big bowl. Put Ragi /Finger Millet flour, Salt, ground ginger, green chilly, curry leaves, grated ginger and coriander leaves . Add cut dil leaves and grated carrots. Add crushed pepper pods and jeera.

4. Add boiling water and cover the bowl with a plate. (For 2 to 3 minutes.)
5. Grate coconut and put it on hot ragi flour. Mix it slowly. Mix it nicely.

6. Add water ( if required) and mix the dough. ( Let the dough be bit soft ). Mix it nicely and prepare dough.

7. Keep a pan on the fire. Heat. Sprinkle oil and clean it with a kitchen tissue paper.
8. Let the flame be very low. Take a handful of ragi rotti dough. Spread it on the tava with the help of your fingers.  (Thickness according to your wish).

9. Add a teaspoon (or little less), of cooking oil and sprinkle on the rotti. Cook on medium and low flame. Turn the other side and cook on both sides.

10. Hot Dil Leaves Ragi Rotti is ready to serve.

11. Remove it from the pan and serve hot Dil leaves Ragi rotti with your choice of side dish. Top up with little ghee /butter on hot Dil leaves Ragi Rotti.

12. Repeat the same with remaining dough.

Note :

The dough should be bit soft. Bit thicker than idli dough. Adding more/less chilly is optional. Adding any type of carrots optional. Adding pepper pods and jeera is optional. Adding cut onions and garlic is optional. (Taste differ). Cut onions into thin pieces if adding. Use of more oil adds to the taste but not good for health. You can also grind curry leaves, coriander leaves, green chilly, jeera and pepper pods and then mix it with other ingredients. Dil leaves Ragi Rotti should be done on low and medium flame. (Adjust the flame in between).
Time : 30 Minutes
Serves : 3 to 4 .