Amazing Pani Puri Recipes Using Uncooked Pani Puri

Diet, Lowcarb, and Healthy Pani Puri My Dainty Soul Curry

WebFeb 23, 2022 · The carb in a single serving of pani puri exceeds 50g, which include minimal dietary fiber and loads of calories from fat. Unlike the traditional pani puri, this healthy …

Rating: 4.2/5(8)
1. Wash and peel the cucumber. Cut them into 1-2 inch disks depending on the size of the cucumber. By using a small spoon, core the cucumber disks from one end to create a cup.
2. Be careful while doing it, as we don't need holes in the base of the cucumber cups. In that case, the puris will not be able to hold the pani when you add it.
3. For the stuffing: Smash 2/3 of the boiled and cooked chickpeas finely with a potato masher. Keep the rest to use as a topping. If you want, you can add some black chickpeas or kala channa too, In addition to the white ones.orMix all the keto stuffing and prepare the pani puri stuffing.
4. Now mix in the chopped onions, tomatoes, grated carrot, chopped green chili, and the spice powders listed.

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Easy Pani Puri (Golgappa/ Puchka) Recipe My Food Story

WebJul 28, 2020 · Divide it into 4 equal parts and roll out one part into a thin rope. Keep the other three parts of dough covered with a wet cloth. With a knife, cut equal portions (the …

Rating: 4.9/5(10)
1. Mix together sooji and atta in a bowl. Add ¼ cup hot water to this and mix to make a stiff dough. Knead the dough with your hand for 5-6 minutes till the dough is firm and smooth to touch. You might have to adjust the amount of water by a teaspoon or two. Cover the dough with a wet cloth (squeeze it well so that the cloth is wet but does not have extra water dripping from it) and rest it for 20-25 minutes.
2. Lightly mash the boiled chana and potato with your hand and mix it with all the other ingredients for the filling. Set aside.
3. Blend together chopped mango or tamarind, green chillies, mint, coriander, peppercorns and the spices with 2 cups water till smooth. Place a strainer over a big bowl and line the strainer with a mulmul cloth if you have one. Strain it into the bowl, pressing down on the leftover residue to get all the juice out. Once done discard the leftover residue and add another glass of water to the jaljeera. Taste and adjust the seasoning and if needed add some lemon juice. If and how much lemon juice needs to be added will depend on the sourness of the mangoes and tamarind.
4. To serve, poke a hole in the puri with your thumb, fill it with aloo masala and pour jaljeera into it. Add some tamarind chutney if you like. Pop it in your mouth immediately and enjoy!

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