The YUMMY RECIPES CORNER - A mouth-watering and innovative source for food especially snacks.
The Yummy Recipes Corner unfolds its first recipe for Chicken Panipuri
Sweta Verma MBA 1stsem ,AIMS-Bangalore
The most famous street food doesn’t need any introduction. The word itself defines the fame and love among people. It is no wonder that it’s a popular street snack along the length and breadth of India and known as golgappa, puchka, pakodi , panipuri etc. we all are very much aware of its flavour and taste that’s why whenever we think of it, a mouth-watering statement comes on our mind. We feel that nothing can be more delicious and yummy than this.
But today I tried to give a new look to this very much favourite dish of all. This one is for all the chicken lovers and I am sure they going to love it as I gave a new essence to it. When a triangle of crunchiness, spiciness and tangy flavour comes together in one dish then nothing can be more perfect than this. Literally we use to get all the three major tastes that is – khatta, teekha and meetha in one panipuri which creates a complete sort of satisfaction and temptness to the mouth.
With so many bursts of tastes and flavour in your mouth when you have panipuri you just cannot have one. Obviously, the perfect way to eat is when we put all together and eat fully at once after which we can’t stop eating more
So enjoy in one bite….
Junk food that we
prefer is actually eating us, so keeping in mind about healthy and tasty food
it’s difficult to take both the things together and is one of the biggest
challenges while cooking. Therefore, according to me, a good cook is one who
provides you delicious and healthy dishes. Putting all these things together
and providing everyone so-many mouth-licking recipes by utilising my
knowledge will help others in taking
care of their selves in a tastier way and for me to get a medium to tell
everybody that housewives or women who are cooking in their homes just need a
chance to change the world as cooking is not an easy task.
Definitely , the answer to this question
is if you are eating just for your
survival then you can never be fit and
if you are living to eat then you’ll be perfectly fit as well as it shows your
passion for food. This is my concept of writing blogs on cooking as it not only
about preparing food and eating also things like health , your passion etc is
related to this, as women who spend their whole day in kitchen can make this as
their weapon inspite of feeling low that they are not doing job.
Ingredients to make puri
1/2 cup semolina(rava)
1/2 tbsp plain flour(Maida)
salt to taste
1/4 cup chilled Soda
Oil for deep-frying
Combine the semolina, plain flour and salt and knead
very well using chilled soda to make a semi-stiff dough. Cover it with a damp
muslin cloth and keep aside for 10 minutes.
Knead and divide the dough into 4 equal portions
2. Roll a portion of the dough into 175 mm. (7”) diameter circle. 3. Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
4. Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
5. Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
6. Remove and drain on an absorbent paper and store in an air-tight container. Use as required.
1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
· Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
· While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
· Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
· Let them cool. Later store in an airtight container.
· Ingredients To Make Stuffing
· medium boiled potatoes
· Minced chicken
spices and masalas
· Salt to taste
· Green chutney
· chopped onion
· For garnishing
· Chopped Corriander leaves And grated coconut
· Take a bowl, mix that minced boiled chicken with potato and mash it properly with some chopped onions.
· Put all that fillings in a pan with little veg oil and sauté it for sometime.
· Add all the spices and masalas according to your taste.
· At last garnish that stuffing with coriander leaves and grated with coconut oil.
Ingredient To Make Pani:
1/2 cup Tamarind Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
red chilli powder
· Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
· Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
· Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
· To Make The Stuffing : In a bowl mix minced boiled chicken with potato and mash it properly with some chopped onion.
· Put all that filling in a pan with little veg oil and sauté it for sometime
· Add all the spices and masalas according to your taste.
· At last garnish that stuffing with chopped coriander leaves and grated coconut.
********************************************************************* To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas
YUMMY RECIPES CORNER
Enjoy homemade pani puri