Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/4 cup water
- Oil for frying
- 1 cup boiled and mashed potatoes
- 1/4 cup chopped onion
- 1/4 cup chopped tomatoes
- 1/4 cup chopped coriander leaves
- 1/4 tsp cumin powder
- 1/4 tsp chaat masala
- 1/4 tsp red chili powder
- 1/4 tsp salt
- 1/4 cup tamarind chutney
- 1/4 cup mint-coriander chutney
- 1/4 cup sev (crispy chickpea noodles)
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Rolling pin
- Pani puri maker or small round cookie cutter
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and salt. Mix well.
2. Add milk and water to the mixture and knead into a smooth dough.
3. Cover the dough and let it rest for 10-15 minutes.
4. In a separate bowl, mix together boiled and mashed potatoes, chopped onion, chopped tomatoes, chopped coriander leaves, cumin powder, chaat masala, red chili powder, and salt. Mix well and set aside.
5. Heat oil in a deep frying pan over medium heat.
6. Take a small portion of the dough and roll it into a thin circle.
7. Using a pani puri maker or small round cookie cutter, cut out small circles from the rolled dough.
8. Fry the circles in hot oil until they turn golden brown and crispy.
9. Remove the fried circles from the oil and place them on a paper towel to remove excess oil.
10. Using a sharp knife, make a small hole in the center of each fried circle.
11. Fill each fried circle with the potato mixture.
12. Top each filled circle with a small amount of tamarind chutney, mint-coriander chutney, and sev.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes approximately 20-25 lyangcha pani puris.
Nutritional information:
Calories per serving: 80
Fat: 2g
Carbohydrates: 14g
Protein: 2g
Sodium: 120mg
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cornmeal can be used instead of semolina.
- Sweet potatoes or yams can be used instead of regular potatoes.
- Any type of chutney can be used as a topping.
Variations:
- Add boiled chickpeas or sprouts to the potato mixture for added protein.
- Use different types of chutneys for different flavors.
- Add chopped green chilies for a spicier version.
Tips and tricks:
- Make sure the dough is kneaded well to ensure a smooth texture.
- Roll the dough thin to ensure crispy pani puris.
- Fry the pani puris in small batches to ensure even cooking.
- Serve immediately to ensure maximum crispiness.
Storage instructions:
Lyangcha pani puris are best served fresh and should not be stored for long periods of time.
Reheating instructions:
Lyangcha pani puris should not be reheated as they will lose their crispiness.
Presentation ideas:
Arrange the lyangcha pani puris on a platter and garnish with chopped coriander leaves and sev.
Garnishes:
Chopped coriander leaves and sev can be used as garnishes.
Pairings:
Lyangcha pani puris can be paired with a refreshing drink such as lemonade or iced tea.
Suggested side dishes:
Lyangcha pani puris can be served as a snack or appetizer and do not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a little more water or milk.
- If the pani puris are not crispy, the oil may not be hot enough or the dough may be too thick.
Food safety advice:
- Make sure the oil is hot enough before frying to ensure the pani puris are cooked properly.
- Wash hands thoroughly before handling food.
Food history:
Lyangcha pani puri is a popular street food in India and is a variation of the traditional pani puri.
Flavor profiles:
Lyangcha pani puri is a combination of crispy, savory, and spicy flavors.
Serving suggestions:
Serve lyangcha pani puris as a snack or appetizer at parties or gatherings.
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Region: Indian