Indian street food Sorghum Pani- Poori
Sorghum pani-poori is a unique twist on the popular Indian street food that typically uses wheat flour for the outer shell. This gluten-free version uses sorghum flour to create a crispy and flavorful shell that is perfect for filling with a spiced potato and chickpea mixture. To make the sorghum pani-poori shells, sorghum flour is mixed with water, salt, and a small amount of oil to form a dough. The dough is then rolled out and cut into small rounds using a cookie cutter. The rounds are then deep-fried until golden brown and crispy. The spiced potato and chickpea mixture is made by cooking boiled potatoes and chickpeas with a mixture of onions, tomatoes, and spices. The mixture is then mashed and filled into the crispy sorghum shells. To finish off the dish, the filled shells are then topped with a tangy and spicy pani or water made with tamarind, mint, and other spices. Sorghum pani-poori is a delicious and healthy version of the popular Indian street food that is perfect for those who are gluten intolerant. The sorghum flour provides a crispy and flavorful shell, while the spiced filling and tangy pani add a burst of flavor to the dish.
Sorghum Poori:
Ingredients of Sorghum Poori:
πSorghum Idli Rava-100g
πWheat Flour/Maida-100g
πSalt-5g
πSoda-5g
πOil for frying
Method of Sorghum Poori:
πIn a mixing bowl, add sorghum idli rawa, wheat flour/maida, salt, and soda. Mix well.
πAdd water little by little and knead the mixture into a smooth dough.
πOnce the dough is ready, cover it with a damp cloth and let it rest for 30 minutes.
πAfter 30 minutes, knead the dough again and divide it into small portions.
πRoll each portion into a small circle using a rolling pin.
πHeat oil in a frying pan on medium heat.
πOnce the oil is hot, gently slide the rolled poori into the oil.
πPress the poori gently with a slotted spoon so that it puffs up.
πFry the poori until it turns golden brown on both sides.
πOnce done, remove the poori from the oil and place it on a paper towel to remove any excess oil.
πServe hot with your favorite curry or chutney.
Note: You can adjust the quantity of sorghum idli rawa and wheat flour/maida according to your preference. You can also add other ingredients like ajwain, turmeric powder, and red chili powder to enhance the flavor of the poori.
Preparation Method of Pani
Ingredients of Pani:
πGreen Chilli-Pudina Paste-2 tsp
πBlack Salt for taste
πTamarind Pulp-2 tsp
πWater-1 Liter
Method of Pani:
πIn a mixing bowl, add green chili-pudina paste and tamarind pulp.
πAdd black salt to the bowl and mix well.
πPour 1 liter of water into the mixture and stir well.
πUsing a blender or mixer, blend the mixture well until it becomes smooth.
πOnce blended, strain the mixture using a strainer to remove any solids or pulp.
πChill the Pani in the refrigerator for 30 minutes before serving.
πServe the chilled Pani with Puri or Golgappa.
Note: You can adjust the quantity of green chili-pudina paste, tamarind pulp and black salt according to your taste preferences. You can also add other ingredients like roasted cumin powder, chaat masala, and mint leaves to enhance the flavor of the Pani.
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