Bread Jamun

Ingredients:

1. Bread slices – 12   

2. Sugar – 1/2  cup

3. Cooking oil/ghee – 1 cup

4. Saffron strands/Cardamom – A few/ 4-5

Method:

1. Just cut the edges of the each bread slice and keep it aside

2. Just dip each slice in water and squeeze out extra water from it make round balls from each slice of bread.( you can also use milk for this method)

3. Just place a kadai with  cooking oil/pure ghee on medium flame. When heated fry bread balls from step 2 in it till light brown.

4.  Place a bowl with 1/2 cup cup sugar and water so that just the water level is 1/2″ above the sugar level.  When it boils just switch off the flame and add saffron strands to it. Place fried jamun from step 4 into it and let it swell absorbing the syrup. Enjoy either at room temperature or chilled. Ready to serve Bread Jamun is as shown in the image below.  

Yummy

Poori ( for Chat Recipes)

Ingredients:
For making Poories
Semolina 1/2 cup
Plain Refined Flour/ All Purpose flour 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

Method to prepare:
For Gol Gappe or Poori:

Mix semolina, plain flour, cooking soda, salt, 2 tablespoons of oil in a bowl and knead well to make a stiff dough.

The dough should be stiffer than those for normals puris and chappathis.
Cover it with a wet muslin cloth and let it rest for 15 mins.

Once again knead well until quite elastic. 

Then pinch out very small balls and roll them into small circles. Ensure that you roll them out neither too thick nor too thin.

Since these are popped into the mouth as wholes, they should be bite size puris.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried. If making large quantities, make in small batches.

The puris will puff well only if they are moist.

Heat oil in a thick bottomed pan, deep fry the puris on medium heat ensuring that they puff well and become crisp.

Remove from oil and place on kitchen tissues to absord the excess oil.

Allow the puris to cool before storing in airtight containers.

Pani Poori

Ingredients:

• Poori shells
• Chopped Mint Leaves 1 1/2 cups
• Chopped Coriander Leaves 1 tablespoon
• Tamarind 1/3 cup
• Ginger 1"
• Green Chillies 4 to 5
• Ground Cumin Seed (roasted) 1 teaspoon
• Coriander powder
• Mango Powder
• jaggry
• Chat Masala Powder
• Salt to taste

For Filling
Potato Filling
1. Boiled Potato, finely chopped /mashed and mixed with Chat Masala ,

 Chopped Coriander leaves , red chill & Salt.

For making spicy water or Pani
Soak tamarind in water and extract the pulp.
Grind mint leaves, coriander,jaggry, ginger, chillies and dry roasted cumin seed to a smooth paste using the tamarind pulp.
Add salt and Chat masala to taste.
Leave this in the fridge to chill.
Add more water as required.

Assembling the Pani Puri
Make a finger size hole on the centre of the top of the puri.Add a tsp of mashed boiled potato and / or channa in the middle of the puri.
Add a little of the chopped onions . Dip it in the spicy water or pour some spicy water in the hole.
Swallow as whole.Enjoy them as evening snack.

Masala Poori (chat)

Ingredients:

Puri shells
Soaked and cooked dried peas
Finely chopped tomato pieces
Finely chopped coriander leaves
1 grated carrot
Tamrind chutney
Salt to taste
1/4 tsp lemon juice

To be ground into a paste

1/4 cup Cooked Peas
small piece of Ginger 
2 Garlic
2 red chillies
1/4 tsp garam masala powder
1 tsp coriander powder1/2 tsp cumin powder


   

                                                                                                                                             




Method:

1. Soak peas overnight and pressure cook with salt to taste. divid it into 2 equal parts, keep one part aside and the other use it to make masla. 

2. Tamrind chutney: soak tamrind for about 30min, extract thick juice, to this add salt, sugar, jeera powder, and red chilly powder and cook till the acrid smell is gone. 

3. Masala making: grind cooked peas with green chilly, cilantro, garlic, ginger to a soft paste, boil the paste with garm masala and chat masla this cook other ingredients in masala. 

4. Hand cruch 5-6pani puri shells add few pressure cooked peas add masala, 1/2 a tsp of tamrind chutney, sprinkel a pinch of chat masala and garnish with chopped onion, tomato and Carrot.