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Yummy North Indian snack- Pani Pooris
Published On: 24 Nov 2013
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
In a blender, add all the ingredients mentioned for Pani [except cumin powder]. Add some water and grind it to a fine paste.
Remove the chutney to a bowl. Add 2 cups of water. Add roasted cumin powder and mix well.
To make pooris:-
Mix maida and rava with salt water at a time. Knead well to form a stiff dough. Keep aside for 5 minutes.
Divide the dough into 20 equal portions and roll each portion into small circles [1 1/2’’].
Heat oil in a kadai and deep fry on a medium flame till they puff up and it turns golden colour each side.
Remove, drain on an absorbent paper and store in an airtight container for further use.
For the filling:-
Soak chana dal for 1 hour. Cook and mash well. Keep aside.
Chop the onion and coriander leaves.
Make a hole on a puri by tapping slowly on the crisp side.
Fill some mashed chana dal, chopped onion, chopped coriander leaves along with green chutney and tamarind chutney.
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