Potato Puri Recipes

PANI PURI

Steps:

• Boil the potatoes till they are cooked completely.
• Peel them and then chop them.
• Finely chop the onion if using it.
• In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
• In a blender add all the ingredients mentioned above for the pani.
• Add water and grind to a fine chutney.
• Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
• Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
• Add the boondi to the pani.
• You can chill the pani in the fridge or add some ice cubes to it.
• Crack the top of the puri with a spoon.
• Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
• Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
• Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
• You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

PANI PURI RECIPE

Steps:

• Rinse coriander and mint leaves in water and take all the ingredients of pani.
• Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.
• Grind until smooth paste (if required, add 1/4 cup water while grinding).
• Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like crispy taste of boondi then mix it at the time of serving.
• Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.
• Mix them together with a spoon. Masala is ready.
• Take each puri and gently make a large hole on its top-middle side with a spoon or your index finger or thumb for stuffing.
• Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy...

POTATO PURI

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.

POORI MASALA-HOW TO MAKE POORI MASALA

Steps:

• Wash and pressure cook potatoes for 3 whistles or until soft. After it cools, peel the skin and mash it up well.(but not to a paste) Keep it aside.
• Thinly slice onions, chop tomatoes and keep it ready.
• Heat oil in a pan/kadai, add mustard seeds, when it splutters, add channa dal and urad dal. When dal turns golden brown, add onion, green chillies and curry leaves.
• When onion turns pink, add finely chopped tomatoes, turmeric powder and saute till tomato gets cooked well.(you can add a little salt while sauteing the onions)
• Once the tomatoes are cooked, add 1 3/4 - 2 cups of water and salt needed.You can check for salt now by tasting the water. It should be slightly salty. Once we add potatoes, it will be perfect. Let the water boil. Then only you should add the mashed potatoes. If you add potatoes before adding water, the whole thing will become a mass when it cools. So the trick is to add water first and then add mashed potatoes to the boiling water.
• After adding the potatoes, keep it in medium flame and cook for another 3-4 minutes. Switch off the stove and garnish with finely chopped coriander leaves. Serve with hot pooris. It will take your taste buds on a trip to heaven!!
• This aloo/potato masala can also be had as a side dish for chapati, stuffing for bread toast or sandwich.
• You have the poori masala recipe, here is the poori recipe