Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pani puri bruschetta. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pani puri bruschetta is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pani puri bruschetta is something that I’ve loved my whole life. They’re nice and they look wonderful.
Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes. Preparing pudina vala pani for panipuri and its masala at home is very simple with this pani puri recipe's step by step photos.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pani puri bruschetta using 33 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Pani puri bruschetta:
- Prepare For green paste:
- Make ready 2 green chillies
- Prepare 2 tbsp mint leaves
- Take 2 tbsp coriander leaves
- Get 1 tsp pani puri masala
- Get As required Water
- Get 1 tbsp lemon juice
- Prepare 1 drop green gel colour (optional)
- Prepare For the bread dough:
- Make ready Dry ingredients-
- Prepare 270 grams fine semolina (chiroti rava)
- Take 50 grams all purpose flour (maida)
- Prepare 1 tsp instant yeast
- Make ready 1 tsp sugar
- Take to taste Salt
- Prepare Wet ingredients:
- Get 150-160 ml lukewarm water
- Make ready 4 tbsp olive oil
- Prepare 1/4 cup green paste
- Take 1 tbsp white sesame seeds
- Take For topping:
- Make ready 3 medium sized potatoes boiled and smashed
- Take 1/2 cup boiled and smashed black chickpeas
- Get 1 tsp red chilli powder
- Make ready 1 tsp red chilli flakes
- Take 1 tsp chaat masala
- Make ready 1 tsp pani puri masala
- Get 2 tbsp thick mithi chutney
- Prepare to taste Salt
- Get For garnishing:
- Make ready As required Thick mithi chutney
- Get As required Green chutney
- Get Few boiled black chickpeas
I don't think that any one needs an introduction to pani please remember that this pani gradually tastes spicy after every puri,so try to adjust the pani. Pani Puri recipe or Golgappas Recipe - puffed puris stuffed with ragda, sometimes moong I am happy to share the pani puri recipe from the streets of Mumbai. I have lot of vivid memories of eating. Pani puri or golgappas is my most favorite chaat from childhood.
Instructions to make Pani puri bruschetta:
- For the green paste: Take all the ingredients for green paste in a mixture jar and churn in to a smooth paste.
- For the bread dough: Take all the dry ingredients in a mixing bowl. Mix everything well and divide it into equal two parts.
- To one part add the green paste and some lukewarm water to knead the dough. Knead the dough by stretch and fold method for 2-3 minutes. Now add around 2 tbsp oil and again knead for 8-9 minutes by stretch and fold method. Keep the dough in a greased bowl, covered with a lid in a warm place till it doubles in size.
- Similarly knead the dough with the remaining dry ingredients, using the lukewarm water that is left. Keep it aside covered till it becomes double in size.
- Generally the first proofing takes about an hour.
- Now punch the air out of both the dough. Knead them for about 2 minutes each.
- Now spread the white dough over a cling film into a rectangle shape matching to the size of the bread tin. Now apply water on it and then roll out the green dough on the white one gently. Start rolling the dough tightly from one end by pinching properly.
- Roll the dough completely and pinch it properly. Now in a greased tin sprinkle half of the sesame seeds and then place the rolled dough on it. Sprinkle the remaining sesame seeds on the top.
- Have a round bread mould have used that. Meanwhile preheat the oven at 200°C. When the dough reaches the rim of the tin bake the bread loaf for 50 minutes at 200°C. Once out of the oven open the tin and brush it with olive oil. Remove the bread after 2 minutes.
- Let it cool on wire rack and then slice it after 3-4 hours.
- For the topping: In a mixing bowl take all the ingredients of the toppings. Mix them properly.
- Now toast the pani puri flavoured bread on a nonstick pan using butter. Flip the toasted side and spread the toppings on it.
- When the bottom side gets toasted again flip and roast the topping for sometime.
- Before serving drizzle the thick mithi chutney on it and in the centre keep the green chutney. Finally top it with a boiled black chickpea. Similarly garnish all the bruschetta. Serve them hot.
I used to have them often on the streets and it was something I have thoroughly enjoyed. Panipuri (pānīpūrī ) or Fuchka (Phuchka ) or Golgappa is a type of snack that originated in Indian subcontinent, and is one ofthe most common street foods in India, Pakistan, and Bangladesh. Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. Pani puri, which is known as a puchka in Kolkata, is an Indian street food that consists of a hollow puri filled with tamarind wanter and spices. How to make pani puri - with homemade puri, sweet chutney, pani puri pani from scratch.
So that’s going to wrap this up with this exceptional food pani puri bruschetta recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
