टम्म फुगणारी कुरकुरीत पाणीपुरी, पाणीपुरीचं गोड, तिखट पाणी आणि रगडा | Homemade Pani Poori Recipe

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मधुराज् रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
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Ingredients:
God Pani / Sweet Chutney
• 1 cup Tamarind
• 1 1/2 cup Gudh / Jaggery
• Water as needed
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1/2 tsp Chat masala
• 1/4 tsp black Salt
• Salt to taste
Ragda
• 1/2 cup dry white Peas
• 1/2 tsp Turmeric powder
• Salt to taste
Puri
• 1 cup fine Rava
• 1/4 cup Maida
• Salt to taste
• 1 tbsp hot Oil
• Water as needed
• Oil for frying
Tikhat Pani / Spicy Chutney
• 2~3 Garlic cloves
• 1” Ginger
• 3 Green chilies
• 1/2 cup Mint leaves
• 1 cup Coriander leaves
• 1 tbsp Cumin powder
• 1/4 tsp black Salt
• 1/2 tsp Chat masala
• Salt to taste
• Water as needed
• Chilled Water as needed

Method:
God Pani / Sweet Chutney
• Wash tamarind really good 2-3 times and add gudh and water.
• Close the lid and cook everything well together until 1 whistle.
• Let the mixture cool down and transfer it into a blender jar.
• You can mash it with masher if you want.
• Blend it into puree and strain the pulp.
• Add red chili powder, cumin powder, chat masala and black salt and mix well.
• You can add water to adjust the consistency if you want.
• You can boil the mixture if you want.
Ragda
• Wash white peas really good and soak them in enough water overnight.
• Add turmeric powder and mix well.
• Close the lid and cook on medium heat until 4-5 whistles.
• Mash the ragda really good with masher.
• Add salt and mix well.
Puri
• Mix rava, maida and salt well together and add hot oil.
• Mix well until the mixture turns crumbly.
• Add a little water at a time and knead stiff dough.
• Knead the dough really good and coat it with a little oil.
• Cover and rest it for about 15 minutes.
• Knead the dough once more and take out small portion from it.
• Make smooth, even ball from it and roll out thin chapati from it.
• Cut small puris with the help of a small katori or lid from the chapati and roll them a little if
needed.
• Heat up oil on high heat in a pan and reduce the flame to low to medium.
• Drop puri into hot oil and fry well from both sides.
• When lower side gets nice golden color, flip the puri over and fry well from other side too.
• When other side is also fried well, take the puri out, drain excess oil and transfer it into a dish.
Tikhat Pani / Spicy Chutney
• Blend garlic, ginger, green chilies, mint leaves, coriander leaves, cumin powder, black salt, chat
masala and salt well together without adding water first.
• Add water and blend it as fine paste as possible.
• Mix chilled water and blended paste well together.
Panipuri
• Break a puri open and fill in ragda.
• Pour god pani and tikhat pani into it and garnish with finely chopped onion and shev.

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