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If you are having problem recently in the kitchen when it comes to getting your food ideal, you are not the only one. Many people have natural cooking talent but not quite sufficient know-how to cook with excellence. This Pani puri bruschetta recipe is a good start, simple to cook and tasty. You can cook Pani puri bruschetta using 33 ingredients and 14 steps. Here is how you do that.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Pani puri bruschetta using 33 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to make Pani puri bruschetta:
- Provide For green paste:
- Get 2 green chillies
- Prepare 2 tbsp mint leaves
- Provide 2 tbsp coriander leaves
- Provide 1 tsp pani puri masala
- Take As required Water
- Prepare 1 tbsp lemon juice
- Prepare 1 drop green gel colour (optional)
- You need For the bread dough:
- Use Dry ingredients-
- Prepare 270 grams fine semolina (chiroti rava)
- Prepare 50 grams all purpose flour (maida)
- Get 1 tsp instant yeast
- You need 1 tsp sugar
- You need to taste Salt
- Use Wet ingredients:
- Prepare 150-160 ml lukewarm water
- Provide 4 tbsp olive oil
- Provide 1/4 cup green paste
- You need 1 tbsp white sesame seeds
- Prepare For topping:
- Prepare 3 medium sized potatoes boiled and smashed
- Prepare 1/2 cup boiled and smashed black chickpeas
- Take 1 tsp red chilli powder
- Prepare 1 tsp red chilli flakes
- Use 1 tsp chaat masala
- Prepare 1 tsp pani puri masala
- Take 2 tbsp thick mithi chutney
- Provide to taste Salt
- Prepare For garnishing:
- You need As required Thick mithi chutney
- You need As required Green chutney
- Prepare Few boiled black chickpeas
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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.
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. These Pani Puri or Puchka as they are called in Calcutta are the best street food you can have in India on a hot summer day, a rainy day, a gloomy day, basically a day you want your mood to be uplifted. Panipuri (pānīpūrī ) or Phuchka (Phuchka ) or Gupchup is a type of snack that originated in India , and is one of India's most common street foods. A wide variety of pani puri options are available to you pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri When my favourite " pani puri wallah" is serving me these delightful little puris one after the other, I. 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.
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