Pani Poori (Golgappe, Puchke)

Name it what you had like, but this is a must try from Indian cuisine. I hardly know of any Indian who does not like to eat these. If you are tempted to try it, you must know that it is eaten with a spicy water – though you can adjust the spiciness a bit by adding sweet tamarind chutney to your morsel.

To make around 60 poori, we need

Dough:

3/4th cup of fine semolina (sooji)

1/4th cup of all purpose flour (maida)

around 1/2 cup of water

Mix the semolina (sooji) and all purpose flour (maida), and slowly add the water. I used around 1 tablespoon less water from the 1/2 cup of water that I had initially taken. The idea is to get a good firm dough – neither too tight and not too soft. When ready cover the dough with a damp cloth and let it stand for around 10 min.

After the dough is ready, divide it in around 55-60 bites and roll thin puris. Keep the puri covered from both sides in damp cloth. This ensures that both the sides of the puri become equally crisp when fried.

When all the rolling is done, fry the puri in hot vegetable oil over medium heat. I served these with imli ki sonth, spicy pani, boiled potato bites and tudke wale kale chane. ūüôā

Eat with what you like ūüôā

Malai kofta

Malai Kofta is a rich indian recipe. It is frequently used as the main dish for dinner or lunch when there are guests at home. It is very delicious and can be paired with Naan or zeera rice. 


Preparation time: 1 hour

For koftas: (I usually make twice the amount of koftas, so that I can make more gravy later. So if you want to make koftas only for one time, then take half the amounts mentioned below)

6 medium sized potatoes – boiled and mashed
2-2.5 carrots – boiled and roughly mashed
1/2 cup of green peas – boiled and mashed
1.5 cups of shredded paneer
1 tsp of salt (adjust to taste)
1/2 tsp cumin seeds
1 to 2 tsp corn starch (mix one tsp in the beginning and if it is not enough to hold the mixture together, add more. There is no special taste that comes from corn starch and this is only used to bind the koftas together so that they don’t break when fried in oil)
2 tsp coriander powder
1 tsp red chilli powder
1-1.5 tbsp ground cashew nuts
1 finely chopped green chilli
finely chopped coriander (around 3-4 twigs)
Add all the above ingredients together in a bowl and mix well. Then make small balls or oval shapes using the mix (ensure that the balls are not very big. A good approximation is to use 1 tbsp for one kofta).  Deep fry the balls in vegetable oil (I always try the first one to make sure that the mixture has the right consistency and it is not breaking up in the oil. If it does break up, add a little more corn starch and try again until the balls do not break. Some people also roll the balls in dry corn starch before frying to avoid their breaking up). Keep the balls aside on tissue paper so that will give out any unnecessary oil.
For the gravy:
Chop one onion. Take some oil in a pan, and lightly fry these onions till they are light brown. Then add 1 tbsp of ginger, garlic paste. Fry slightly and then add 3 chopped tomatoes and let this mix become mushy over medium heat. Do not fry too much and leave some water in the mixture. Add 1/4 tsp turmeric, 2 tsp coriander powder, 1 tsp chilli powder and around 2 tsp salt. (Be careful with the salt as the spoon measurements are not always standard. It is best to start with less salt as you can always add more salt to the curry if needed)
Then take this off from flame and let it cool down. Once cooled down, put this mix in a blender and made a fine paste out of it. Add 1 cup of water to this so that it could become a fine paste.
Now take a little oil in the pan. When the oil is hot, add 2 tsp of cumin seeds and let them splutter. Add in the blended mix of onions and tomatoes + 1/2 cup of finely ground cashew nuts + 1/2 cup of cream (do not use sour cream) + another 1 tsp of salt (Check the salt before adding this salt, so add according to taste as we already had salt in the gravy before and there is also salt in the balls, so take salt as per taste).
Finally add around 1.5 tsp of garam masala + 1.5 tsp of shahi paneer masala + shredded coriander (4 tbsp); and bring this mixture to a boil on low flame.
Before serving add the koftas to the gravy and sprinkle on top with 3/4 tsp of garam masala.