Small puris filled with little aloo,sprouts & mint flavoured water make a tasty snack for the evening.this snack is widely known as puchaka in bengal & golgappa in north. Based on individual taste & preferences this can be served spicy /chatpatta / tangy by altering the ingredients of pani.
Ingredients:
For the pani:
1. 1 1/2 cups chopped mintleaves/pudina
2. 1 tablespoon chopped coriander
3. 1/3 cup tamarind /imli ( i used 2 tsp amchur powder/ mango powder instead of imli)
4. 25 mm. (1") piece ginger
5. 4 to 5 green chillies
6. 1 teaspoon roasted cuminseed/jeerapowder
7. 1 1/2 teaspoons black salt/ rock salt
8. jaggery - 2 lemon size( to ur taste)
1. 1 1/2 cups chopped mintleaves/pudina
2. 1 tablespoon chopped coriander
3. 1/3 cup tamarind /imli ( i used 2 tsp amchur powder/ mango powder instead of imli)
4. 25 mm. (1") piece ginger
5. 4 to 5 green chillies
6. 1 teaspoon roasted cuminseed/jeerapowder
7. 1 1/2 teaspoons black salt/ rock salt
8. jaggery - 2 lemon size( to ur taste)
9.salt to taste
To make pani:
1.Measure all ingredients.
2.grind to a smooth paste adding water.
3.Adjust spices and tangyness to taste.
4.Strain through a wire strainer to remove any rough bits.add 2-3 cups water & mix well.
3.1/2 cup boondi , soaked & drained
No comments:
Post a Comment