Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pani puri bruschetta. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is Indian version of bruschetta. There is hardly anyone who doesn't like pani puri. So tried making bread using fine semolina (chiroti rava) and added the flavour of theekha pani puri water to it.
Pani puri bruschetta is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Pani puri bruschetta is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pani puri bruschetta using 33 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Pani puri bruschetta:
- Take For green paste:
- Take 2 green chillies
- Prepare 2 tbsp mint leaves
- Take 2 tbsp coriander leaves
- Prepare 1 tsp pani puri masala
- Make ready As required Water
- Make ready 1 tbsp lemon juice
- Take 1 drop green gel colour (optional)
- Make ready For the bread dough:
- Make ready Dry ingredients-
- Make ready 270 grams fine semolina (chiroti rava)
- Make ready 50 grams all purpose flour (maida)
- Get 1 tsp instant yeast
- Take 1 tsp sugar
- Make ready to taste Salt
- Get Wet ingredients:
- Prepare 150-160 ml lukewarm water
- Prepare 4 tbsp olive oil
- Get 1/4 cup green paste
- Prepare 1 tbsp white sesame seeds
- Take For topping:
- Prepare 3 medium sized potatoes boiled and smashed
- Get 1/2 cup boiled and smashed black chickpeas
- Take 1 tsp red chilli powder
- Prepare 1 tsp red chilli flakes
- Get 1 tsp chaat masala
- Prepare 1 tsp pani puri masala
- Take 2 tbsp thick mithi chutney
- Prepare to taste Salt
- Take For garnishing:
- Make ready As required Thick mithi chutney
- Make ready As required Green chutney
- Prepare Few boiled black chickpeas
Sharing More Jain Recipes, Surbhi Makes A Platter Of 'Jain Punjabi Samosa' And 'Jain Veggie Burger'. Adjust the balance of flavourings to taste, Get every recipe from Anjum's Quick & Easy Indian by Anjum Anand Mango Jalapeno Bruschetta Recipe is a delicious flavoursome bruschetta where the crispy baguette is slathered with some creamy hung yogurt flavoured with lemon and garlic, which is then topped with juicy ripe mango cubes along with bites of pickled Jalapeños to give it that zing. An absolute burst of flavours in your mouth. Serve them as an appetizer at your next cocktail party you host.
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.
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So that is going to wrap this up for this exceptional food pani puri bruschetta recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
