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PANIPURI ADDAS
Address:
Near V.T BUS STOP.
Near LV petrol BUNK,Opp.sai cakes&bakes .
Near N.G college.
Near TTD Mandapam.
Near KTS School.
Near Ramalayam.
IN Prakasham BAzar.
Near CLOCK TOWER.
Etc....
Ingredients Of making PANIPURI:
For the dough
Rava 1 cup.
Maida 1 cup.
Wheat flour 1 cup.
Salt to taste.
Ghee 1 tablespoon.
Oil for deep frying 1/2 litre approximately.
For the filling
Kabuli channa (whole white gram) 1 cup.
Potato 2 medium sized.
Onion 2 medium sized (finely chopped).
Carrot 1 no (grated).
Finely chopped green chillies 2 nos, coriander 2 twigs.
Salt to taste.
For the pani
Dates 2 nos.
Tamarind 3 inch piece.
Jaggery 2 teaspoons.
Black pepper corns 1 teaspoon.
Cumin (jeera) 1 teaspoon.
Coriander leaves 2 twigs.
Green chilli 1 no (optional)
Mint leaves 10 leaves (optional)
Black salt 1/2 teaspoon.
Salt to taste.
Method:
Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa. Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling and mix well. Transfer to a serving bowl.
Soak the dates and tamarind in warm water. Grind along with all ingredients for the pani to a paste. Add 2 cups water and strain. Transfer to a serving bowl.
Mix the flours and rava with salt and ghee. Make a dough adding required water. leave for 15 minutes. Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.
Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying. Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.
Serve the puris in a plate and the pani and channa in two cups.
Near V.T BUS STOP.
Near LV petrol BUNK,Opp.sai cakes&bakes .
Near N.G college.
Near TTD Mandapam.
Near KTS School.
Near Ramalayam.
IN Prakasham BAzar.
Near CLOCK TOWER.
Etc....
Ingredients Of making PANIPURI:
For the dough
Rava 1 cup.
Maida 1 cup.
Wheat flour 1 cup.
Salt to taste.
Ghee 1 tablespoon.
Oil for deep frying 1/2 litre approximately.
For the filling
Kabuli channa (whole white gram) 1 cup.
Potato 2 medium sized.
Onion 2 medium sized (finely chopped).
Carrot 1 no (grated).
Finely chopped green chillies 2 nos, coriander 2 twigs.
Salt to taste.
For the pani
Dates 2 nos.
Tamarind 3 inch piece.
Jaggery 2 teaspoons.
Black pepper corns 1 teaspoon.
Cumin (jeera) 1 teaspoon.
Coriander leaves 2 twigs.
Green chilli 1 no (optional)
Mint leaves 10 leaves (optional)
Black salt 1/2 teaspoon.
Salt to taste.
Method:
Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa. Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling and mix well. Transfer to a serving bowl.
Soak the dates and tamarind in warm water. Grind along with all ingredients for the pani to a paste. Add 2 cups water and strain. Transfer to a serving bowl.
Mix the flours and rava with salt and ghee. Make a dough adding required water. leave for 15 minutes. Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.
Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying. Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.
Serve the puris in a plate and the pani and channa in two cups.
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