Chitra'sKitchen

Pani Puri Pani Puri/Golgappa/Punchka I love different types of Indian street food and it’s my favorite, however Pani puri is on top in my list favorite list. Pani Puri is a popular street food all over India, It consists of a round, hollow puri , fried crisp and filled with a mixture of spicy and tangy water (“pani”). The Pani Puri originated from the Magadha region of India, present day South Bihar where it is also known as phulki. The English meaning of Golgappa is “watery bread” or “crisp sphere eaten.” The literal meaning suggests that it may have originated from Varanasi. In Bengal and specifically Kolkata, Phuchka is considered to be the king of this variety of snacks, compared to its cousins like Golgappa or Pani Puri. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices. Ingredients: • 15-20 Pani Puri Puri ( recipe click here… ) Stuffing • 1 cup White Peas (3-4hours Soaked) • Salt •...

Ingredients - For Puri– White Flour (maida), fine-grain semolina (sooji), oil and baking powder. For Pani - Green coriander (Dhaniya), Mint (Pudina), Tamarind/Amchur powder, Green chilly, Ginger, Roasted Jeera, Black pepper powder, Salt, Black salt. Steps - 1) Take 1 cup sooji, 1 tsp maida, 1 tsp oil, 3 to 4 pinch of baking soda and ¼ tsp salt. 2) Mix them together well as shown in the picture below. 3) Now add some water to it and knead dough. (This is important as you need to knead the dough well. Do not make it too soft. Make it hard, the way you make for ‘puris’. Ensure that the dough is elastic so that the puri may not become soft after frying). 4) Now cover the kneaded dough with a soft, moist cloth and keep it aside for atleast 20-30 minutes for fermenting. 5) After this, make a big even-surfaced chapatti from a large piece of dough and then cut it into small round pieces with the help of a bowl or a round-cutter. 6) Pull out the remaining portion of chap...

Ingredients: 250g grated tasty cheese (approx 2 loose cups) 2 cups of self raising flour 2 eggs 1½ cups of milk Small can of corn kernels (125g) Half red capsicum Large handful of baby spinach Salt and pepper to taste Fresh basil leaves to add to the mix and on top (optional) Method: Preheat oven to 180 ° C (356 ° F) Sift flour into a large bowl. Whisk eggs, chop capsicum, spinach (and optional basil). Make a well in the flour, add in the rest of the ingredients and mix until combined. Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown. Makes about 14 regular muffins or 12 large ones.