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Pani Puri

Dadijan Pani Puri Recipe

Dadijan Pani Puri Recipe

Ingredients:

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Water (as needed)
  • Oil for deep frying

For Pani (Spicy Water):

  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2-3 green chilies
  • 1-inch piece of ginger
  • 1 tablespoon tamarind pulp
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon black salt
  • 1/2 teaspoon chaat masala
  • Salt to taste
  • 2 cups water

Instructions:

  1. In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
  2. Add water gradually and knead into a firm dough. Cover the dough and let it rest for 30 minutes.
  3. Divide the dough into small balls and roll them into thin discs, about 2-3 inches in diameter.
  4. Heat oil in a deep frying pan over medium heat. Fry the rolled discs until they puff up and turn golden brown. Remove from oil and drain excess oil on paper towels.
  5. For the pani, blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, roasted cumin powder, black salt, chaat masala, and salt with water to make a smooth paste. Strain the mixture and dilute with water to achieve the desired consistency.
  6. To serve, make a small hole in the center of each fried puri and fill it with mashed boiled potatoes, chickpeas, and tamarind chutney. Dip the stuffed puri in the prepared spicy water and enjoy!
  7. Store the Dadijan Pani Puri discs in an airtight container to maintain freshness.
CategoriesRecipes Post by

Dal Papad

Dadijan Dal Papad Recipe

Dadijan Dal Papad Recipe

Ingredients:

  • 1 cup urad dal (split black gram)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1/2 teaspoon asafoetida (hing)
  • Salt to taste
  • Water (as needed)
  • Oil for greasing

Instructions:

  1. Wash and soak the urad dal in water for 4-6 hours or overnight.
  2. Drain the soaked dal and grind it into a smooth paste using a little water if needed.
  3. Add cumin seeds, black pepper, asafoetida, and salt to the ground dal paste. Mix well.
  4. Take a small portion of the dal mixture and flatten it into a thin, round disc using your palms or a rolling pin.
  5. Place the flattened discs on a clean, dry surface and allow them to dry under the sun for a few hours until they become firm.
  6. Once the dal papads are dry, heat oil in a pan for frying.
  7. Fry the papads in hot oil until they turn golden brown and crispy.
  8. Drain the fried papads on paper towels to remove excess oil.
  9. Store the Dadijan Dal Papads in an airtight container once they have cooled completely.
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Rice Papad

Dadijan Rice Papad Recipe

Dadijan Rice Papad Recipe

Ingredients:

  • 2 cups rice flour
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • Water (as needed)
  • Oil for greasing

Instructions:

  1. In a mixing bowl, combine the rice flour, cumin seeds, black pepper, and salt.
  2. Gradually add water to the flour mixture, stirring continuously, until you form a smooth dough. The dough should be firm yet pliable.
  3. Divide the dough into small portions and roll each portion into a ball.
  4. Take a portion of the dough and flatten it into a thin, round disc. You can do this either by rolling it out with a rolling pin or by pressing it between your palms.
  5. Place the flattened dough discs on a clean, dry surface like a tray or a cloth. Make sure they are not overlapping.
  6. Allow the flattened discs to dry under direct sunlight for a few hours. This helps to remove excess moisture from the papads.
  7. Once the papads are dry and firm, they are ready for frying or roasting. You can deep fry them in hot oil until they puff up and turn golden brown, or you can roast them on a hot griddle until crispy.
  8. Drain the fried papads on paper towels to remove excess oil.
  9. Store the Dadijan Rice Papads in an airtight container once they have cooled completely.